Case Study

A restaurant owner implements a new process designed to improve efficiency. Waiters and waitresses are required to use a tablet record customer orders rather than the traditional pen and paper method. The data from the tablet is then sent automatically to the kitchen where the orders are filled. The restaurant owner assumes that the process will cut out the potential for miscommunication between the wait staff and the kitchen leading to:

• Fewer customer complains about incorrect orders
• Less food waste because incorrect orders are not being thrown out

If the restaurant owner had gathered feedback from the staff before he would have learned that they didn't like it because:

• The tablet potentially damages the raffle between wait staff and the customers
• Without the face-to-face contact that comes about when wait staff call out orders to kitchen staff which staff, wait staff have less exposure to the kitchen and kitchen stuff don't know as much about what's happening on the floor.

If the restaurant manager had together feedback before he implemented the process he would have had the opportunity to refine and revise the solution.

Answer the Below Questions

Imagine yourself in the place of restaurant manager.

Prepare the report which will describe your communication strategy and plans; lead two (2) face to face meetings where you will present to two groups (one kitchen staff and other wait staff) explaining the issue and how to reach a solution.

Fulfill the below criteria

1) Create the Main report describing theory and guideline to reach solutions.

2) One Meeting agenda and presentation slides to group 1 (Kitchen staff)

3) Second Meeting agenda and presentation slides to group 2 (Wait and admin staff)

Note: Your communication strategy must reflect a good organizational understanding, negotiation, persuasion and conflict handling elements.