CASE STUDY 3 You are the manager at the 'Ocean View Hotel'. During the last four (4) weeks the numbers of patrons during dinner service on Wednesdays to Fridays have doubled. Although this is good news for the operation, there have been associated with this a number of operational issues which need to be addressed swiftly to prevent bad publicity in social media and on trip advisor. During the four (4) week period the hotel had twelve (12) complaints related to delays in meal service, sixteen (16) complaints relating to poor or average quality of meals. A brief conversation with sous-chef and head chef have indicated that the access to and lack of capacity of some equipment are some of the main issues they are facing. In front of-house (F&B) the same staff has been rostered on the periodic schedule as usual, and staffs do not think there are any issues. 1. Provide a systematic approach for areas you will investigate 2. Provide solutions for the shortfalls in equipment pointed out to you, given that the new budget is still five (5) months away and major expenditure was just completed to finish the accommodation areas. 3. Which aspects will you investigate in the food and beverage/service areas? 4. Provide details for the staff who will be involved in the process