,you are to visit a local restaurant to complete a critique of the dining room operation(s). Your analysis of the selected restaurant will include the following and not limited to following (Note: this section requires a minimum of five (5) pages of analysis)
fsm_3060_project___jarvie.docx
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Johnson & Wales University
The Hospitality College
FSM 3060 Front Of The House Operations Management
Professor Jarvie
Part A:,you are to visit a local restaurant to complete a critique of the dining room
operation(s). Your analysis of the selected restaurant will include the following and not
limited to following (Note: this section requires a minimum of five (5) pages of analysis)
a.
b.
c.
d.
e.
f.
g.
h.
i.
j.
k.
staffing levels for front of house personnel
service style(s)
menu
location
marketing
demographics
SWOT analysis
smoking restrictions
ergonomics analysis
ambiance of the restaurant
list all the cutlery, glassware, china, and linen required for this operation
(specify numbers) Then write up a purchase specifications for two (2)
items each – cutlery, glassware, china, table decorations, and linen.
Part B:
Your group will need to interview the general manager of the restaurant.
Your interview questions will be same for every group of students. In class, we will
develop the interview questions for the general manager. Write an analysis from your
interview questions and the GMs comments.
Part C:
Your group will design a training program for every front of house
position. You will need a minimum of five (5) positions to develop training programs
for. In your training program, which will include the following and not limited to
following (Note: this section requires a minimum of seven (7) pages of analysis)
a.
b.
c.
d.
e.
job description
how you will train the employees (classroom, one-on-one, video, etc)
training book
goals each trainee will have to master before they are allowed to work the
floor
written test
Part D: Labor Projections and Budget
1. Provide an employee schedule for one week that using the following restrictions.
Full time workers (32-36 hours/week)
Part time workers (12-20 hours/week)
No employee can work less than 12 or more then 36 hours in a week.
No overtime will be paid
Management can not be scheduled to wait or bus tables
There are no full time bus people
Each shift must have a 15-minute pre-meal meeting.
2. Cost out your payroll for the complete staff of the dining room for that week and
year.
3. Lastly, prepare a pro-forma income statement using industry statistics for this
restaurant breaking out labor for the back of the house and the front of the house.
Part A:
_________
25 points
Part B:
_________
25 points
Part C:
_________
25 points
Part D:
__________
25 points
Total Grade: _________
Comments:
100 points
…
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