Dining Room Management , management homework help
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Week 4 Individual Project 1
Deliverable length: 2 pages
Course Objective(s):
- Demonstrate the ability to schedule employees properly.
- Produce a layout of a functional Dining Room.
- Examine restaurant operations and procedures including: reservations, customer databases, and administration procedures.
As the dining room manager of a formal restaurant in a 5-star, 5-diamond rated establishment, you need to ensure adequate staff is scheduled in your dining room for Saturday’s service because the restaurant is completely booked for the evening. You open ate 5:30PM and close at 11:00 PM. You are expecting 225 guests.
Scenario:
- Your restaurant seats 125 guests.
- You have two Hosts, a Dining Room Manager, Head Waiter, and Wine Sommelier.
- Each Server is responsible for 15 customers.
- Each Busser reports to two Waiters.
- You have two Service Runners.
Create a floor plan for service:
- Create a schedule for seating times.
- Identify the personnel needed for the evening: Servers, Back Servers, Bussers, Food Runners, Hosts, Sommeliers, etc.
- Describe each person’s position and duties.
- Describe how you will ensure quality service.
Please submit your assignment.
You will be graded on the following:
Individual Project Grading Rubric
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Format: Adherence to deliverable length, proper grammar, and APA format.
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10%
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Content: Content meets requirements and is an obvious response to the assignment details.
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20%
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Support: Ideas are supported with examples and evidence.
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20%
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Knowledge: A clear understanding of course material is demonstrated.
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25%
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Accuracy: Information is accurate with no factual errors.
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25%
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