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OBS Coursework Report

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OBS Coursework Report
research into WaterSky Restaurant

Introduction
Sophie Nortona said in Narrative review of strategies by organizations for building evaluation capacity that common elements of successful assessment of capacity building (ECB) include: customized strategies based on needs assessment, organizational commitment to assessment and ECB, experiential learning, training with practical elements, and some form of ongoing technical support in the workplace.(2016) Determining the level of the various capacity constraints of the organization will play an important role in the organization. The following section is the investigation and analysis of the WaterSky Restaurant in Bristol.

This restaurant id divided into two floors. The ground floor is a Chinese market and the second floor is a traditional Chinese restaurant. There are three full-time employees and about 10 students with part-time employees. Bothe chefs are come from south China. This determines that the cuisine of this restaurant will be based on Cantonese cuisine. The next analysis will focus on the restaurant section on the second floor.
Level of the various capacity constraints of the restaurant
The main customers of the restaurant are Chinese students and of course some local people also come here and try the dish. The restaurant capacity can accommodate up to 300 people from dining at the same time. However, the number of waiters determines that when 300 people choose to eat at the same time, the speed of ordering and severing will be reduced by 10%to 20%than usual.
The time trend of the market refers to the situation in which the research object fluctuates around the overall trend within a certain period of time (usually a time period).
Level of demand from customers
The demand of customers change over time
1 The hotel around the school holiday arrangements: Weekend time, students will choose to go out to eat with friends, so, increase the demand for restaurants.
2 A variety of holidays: such as traditional Chinese festivals, or local holidays, they may increase the demand for restaurants, may also reduce the demand for hotels.
3 Events caused by inclement weather: bad weather may reduce the demand for restaurants. Bad weather will reduce people’s going out, thus reducing the demand for hotels.
The strategy of staggered competitive product differentiation is more suitable for the development of this restaurant-the hotel has a menu, contains a variety of wide-range snacks, and the taste is very authentic, so that customers think of Cantonese food will first think of his home.
The essence of this business strategy is to fully market segmentation, to find a subdivision of their own can be king, even if the market is small, it will live very easily. But the downside is that this is only at the product level, different, but does not mean that consumers recognize and like it.
Management of the rear chef: It is a basic requirement to clean up the kitchen regularly to prevent food spoilage. Otherwise, raw materials can not be cleaned and ventilated in a timely manner will deteriorate. More customers to give advice, in the details to do enough, so that customers feel at home, will make people feel very close. After each meal, the boss will come in person to ask the customer about the meal satisfaction. Whether you win by the amount of food, or with exquisite dishes to win, do not forget to be sure to do the real.
Which capacity strategy would the most suitable for the restaurant
Increase the average income per unit time of each meal.
First of all, the restaurant operators must be familiar with the current business situation and performance situation. Understand what is causing such an outcome?For example, menu prices, the number of seats, business hours or what other factors, such as target market, consumption level, market segments of the combination of guest meal time, table turnover rate or service quality, and so on. Secondly, managers should follow up and control the impact of various corrective measures on restaurant revenue after implementation.
How to do it
The first one. It is necessary to accurately calculate the average income per unit time of each meal in the restaurant and set the basic target.
The restaurant manager should collect guest bookings and arrive at regular meal times for food services and preferences (including sales of different types of food and alcohol). The collection of this information and data can be obtained through different channels, such as the restaurant’s billing system, Guests ‘ bills and specialized organization questionnaires . When the data are collected, their averages, numbers and standard deviations can be calculated by statistical methods. By reference to the situation of peers, the managers then the manager can establish the job performance of the restaurant.
Next, understand the potential drivers. After receiving the basic data, the manager of the restaurant should analyze the impact of meal time and the factors of performance.The restaurant manager can draw and use some common enterprise management tool diagrams to. Such as production service flowchart. Analysis about the guests from the booking of seats , sit down to order, enjoy food and check out. Think about why guests eat too long. In order to find out the control of meal time, improve the table turnover of the countermeasures.

The third one, in terms of price.
Because most of the diners who come to the restaurant are international students. They cannot pay for that if the price of too high. So a proper reduction in the price of the dish will attract more students. In order to meet the restaurant cost recovery and the need to achieve profits. The price of the restaurant can be taken floating price. According to the different needs of the situation and the needs of the restaurant to introduce seasonal prices, Sunday prices, weekend prices, holiday prices and so on. The overall principle is that when demand is high, restaurants have to raise prices to increase the income per meal and the restaurant’s profit margins over average unit time. When demand is low, restaurants should cut prices or not reduce prices and give other concessions. But at the same time, in order to attract student customers, students can be introduced to offer. The focus is to increase the restaurant’s market share, stimulate consumption, boost demand, increase the number of diners and sales revenue.

Reference:
*Narrative review of strategies by organizations for building evaluation capacity October 2016 SophieNortona AndrewMilatbc BarryEdwardsb MichaelGiffinb available from: https://www.sciencedirect.com/science/article/pii/S0149718915300616#! accessed on13/11/2018

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