Managing Food and Beverage Operations Essay Example | Topics and Well Written Essays - 2000 words

Managing Food and Beverage Operations - Essay Example One of the key aspects that have led to the success of the Chinese restaurant is the introduction of two managerial posts that includes the kitchen manager and the food service manager. The major role of the food service manager is to handle all the cases that relate to the human resource as well as administrative duties. In order to create strong positive relationship with his or her employees either in the kitchen or in the services section, the manager is supposed to empower employees leading to a higher level of motivation. As depicted by John and Jennifer 2008, kitchen manager have various duties that includes controlling other staff in the kitchen as well as ensuring maximum safety in the kitchen as depicted by the law. One of the major aspects that make the Chinese restaurant to attain a competitive edge in the market is the introduction of a menu that covers all the items as needed by the customers. In addition, the restaurant takes into consideration the cultural diversity o f its customers. This is depicted by the introduction of an English and Chinese menu. To create strong customer awareness the restaurant indicates the various ingredients that are used to prepare the various foods prepared in the kitchen. The restaurant delivers it services in an excellent way thus leading to customer satisfaction. For example, through standard recipe the restaurant has a control of the quantity as well as quality of the food prepared in the kitchen. Key aspects as indicated by John and Jennifer (2008) that are covered by the standard recipe include portion size, ingredient lists, cooking time and temperatures, menu item name among others. Likewise, the restaurant image is enhanced by the attractive decoration, appropriate layout as well as efficient sitting plan. According to Graham (2006) the history and the style of the food is a major consideration during decorating of a restaurant. Similarly, Graham and Oxley (2003) argue that servicescapes also referred to as built environment plays a vital role of enhancing personal traits, customer satisfaction in a restaurant. As a guest to the restaurant I am not only attracted by the wide range of information that guides me in the purchasing process but also by the effective flow of services both in the kitchen and in the service section. As argued by Graham (2001), work flow in the kitchen is an aspect that ensured continuity in the production and offering high class services to the customers. Use of the right equipment is one of the primary aspects that have resulted to efficient work flow in the kitchen. The adoption of food safety is another aspect that has made the restaurant to attain a competitive edge in the market. It is worth to note that safety of the employees and food cannot be overlooked in any restaurant. In its effort to ensure that all its food is safe, the restaurant emulates the Hazard Analyses Critical Control Point (HACCP). According to Almanza et al, (2000) HACCP is an approach that is employed by firms dealing with food and beverages to identify evaluate and control food safety hazards.