Please dont copy paste already available answers in chegg, i am not satisfied with those. Please do answer all sub parts in detail.
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10 14 Moreover, the lax kitchen staff had the customer request on their table, which they did not accede in the order received. Some orders were served early while some customers kept seating for long time, waiting for their food to show up on the plates. The billing machine was not modem and cashier had to manually enter price and other specifications of each item ordered and served. Most of the times, the only supervisor was found snuggling in his chair. He did not care to advice the waiters and other assistant staffs to improve. As a result, staffs persistently made same mistakes and guests were forced to report the complaints to the restaurant manager, who was also the owner. No leadership role was identified among the staffs. Some staff took leave on weekends and returned on Tuesdays. They lacked motivation to stay during the peak weekends. When any staff was missing from his respective role, the manager replaced the position since he wanted to save on currency. The hygiene of the place was also questionable. The floors were watery and smelt nasty, the tables seemed to have contained foods, oils and spilled over sauces. The guests carrying their kids were nervous about their small ones slipping over the floor. On a total, it raised concerns ited States) o del 27C Mostly cloudy Style 10 14 Customer John: The waiting time is ridiculously long. I mean I had to wait 20 minutes on a peak Friday, which I do not mind but here I believe they hardly care to manage this. The lines got bigger on the Fridays and weekends since the cleaning boy and his partner used old cleaning techniques and were reasonably slow. Several people went ahead and decided to leave rather than wait any further. The hospitality business demanded unwavering flawless customer service which started to shake. Because of dearth in finances, enough staff could not be placed at required locations which turned things chaotic. The kitchen environment was not sound either. They used outdated equipment to prepare the food stuff and the manual cleaning of dishes was a big trouble altogether. With the increasing demand for service, no adjustment was made to the number of kitchen equipment. The short number of kitchen staff tried their best to manage things in order, but they could not help to deliver with required speed since they had to clean the equipment manually before every use. The ingredients of the items were not well arranged adding to stress and the wait time of service. Some items like onion garlic paste, boiling of vegetables, chilies, sauces and pickles ought to have been prepared before the restaurant opened for guests. No such arrangement was in place. Some raw materials were in short supply while some were more than the demand, which perished. There were three chefs in the kitchen each specialized in a given cuisine. However, they were not groomed to switch efforts in times of necessity, they but were d States) W 27C Mostly cloudy Styles TB.14 15 Uwcu amsengo UswICSS TWAWS DICIT QUOT U oppurtum WTCOUVER previous losses it had to book long back at its outset. It was thinking to expand its business and open new restaurants in the town, but the funding was yet a trouble since its credibility was questionable to lenders. WF could borrow just enough funds from its familiars to hire additional staffs to serve the growing crowd. Albeit the new staffs were recruited, they lacked proper skill and knowledge of the service industry that WF was into. Most of the staffs were the local people of the city who knew no fancies of alluring the customers with their smiles and warm heartedness. They had to work overtime for low pays since WF was in debt, paying the peaking expenses of production and processing of food items. Given the rising bills and heightening cost of raw materials, it had to escalate the prices of the items served in the menu card. Notwithstanding the rise, the WF chain was easy on their guests' pockets compared to other posh dine place out in the city and so the customers resisted subtly and then continued to walk in as before. The operating efficiency of the restaurant began to decline with the increasing numbers, also somewhat perceived by the incoming customers. The owner heard his customers' conversation: Customer Mike: Hey there how are you doing? Well! I wonder why we have to wait so long when many tables are lying empty. Doesn't the restaurant feel like harassing their customers without any cause? My mood gets ruined for the wait and I plan to seek other nearby places to dine. What about you? glish (United States) 27C Mostly cloudy Font Palaglaphs 2 15 cuisine. However, they were not groomed to switch efforts in times of necessity, they but were asked to do this anyways and the results were atrocious. Sometimes the guests found their tomato soup containing odd ingredients like mushrooms or potatoes and sometimes the guests so claimed 100 % vegetarian dish was found to comprise fish or chicken remnants. This situation called for significant quality issues on the processing of food in the most unexpected manner one could think of. Moreover, the lax kitchen staff had the customer request on their table, which they did not accede in the order received. Some orders were served early while some customers kept seating for long time, waiting for their food to show up on the plates. The billing machine was not modern and cashier had to manually enter price and other specifications of each item ordered and served. Most of the times, the only supervisor was found snuggling in his chair. He did not care to advice the waiters and other assistant staffs to improve. As a result, staffs persistently made same mistakes and guests were forced to report the complaints to the restaurant manager, who was also the owner. No leadership role was identified among the staffs. Some staff took leave on weekends and returned on Tuesdays. They lacked motivation to stay during the peak weekends. When any staff was missing from his respective role, the manager replaced the position since he wanted to save on currency. The hvale ne of the place was also questionable. The floors were watery and smelt nasty. the United States) 27C Mostly cloudy FO Paragraph Styles 6 9 10 11 12 14 heightening cost of raw materials, it had to escalate the prices of the items served in the menu card. Notwithstanding the rise, the WF chain was easy on their guests' pockets compared to other posh dine place out in the city and so the customers resisted subtly and then continued to walk in as before. The operating efficiency of the restaurant began to decline with the increasing numbers, also somewhat perceived by the incoming customers. The owner heard his customers' conversation: Customer Mike: Hey there how are you doing? Well! I wonder why we have to wait so long when many tables are lying empty. Doesn't the restaurant feel like harassing their customers without any cause? My mood gets ruined for the wait and I plan to seek other nearby places to dine. What about you? Customer Davin: Yes, you are right. I also feel like claustrophobic having to dine among the proliferating crowd. Hey, guess what, I heard the owner is short on finances and he could hardly do anything to get himself out of this hell, at least not in the near future. lish (United States) O E w 27C Mostly cloudy 6 14 15 Welcome Foodies (WF) was a small restaurant in and around the busy city of Newtown. The city was located in the banks of river Terresa and was known for its tourism value. The visitors often passed days visiting the prominent natural attractions and the scenic beauty brought them back again. They also treasured the culture of the town and adolescence of the local surroundings. It was simple down to earth. It was untouched by man-made interventions like infrastructures and celestial buildings. The people down there had the culture of visiting bars and restaurants at the evening time to undo the monotony of the day. They liked sitting with their friends, close relatives and chit chatting their busy schedules and what special they did throughout the day, how things went fuzzy, which ought to have been straightforward. The not so civilized "life' went calm until the development of a highway that connected Newton city to the "infrastructural sound" city called Angel. In no time, the Newtown found itself crowded and overburdened to accommodate the daily passengers from highway and near surroundings. This made the State government consider the development of infrastructure in the Newton and additional hotels to welcome the growing tourism business. This led to a drastic changeover in the restaurant business of Welcome Foodies. It started getting busier and was brimming with food lovers all over the day. WF being a family owned and self-funded business took this ambience as a door of opportunities to recover the previous losses it had to book long back at its outset. It was thinking to expand its business and open new restaurants in the town, but the funding was yet a trouble since its credibility was questionable to lenders. WF could borrow just enough funds from its familiars to hire English (United States) 27C Mostly cloudy abs NABOUC Habbuch AaBbc AaBbc 1 Bedly Vest T List Para... T No Spac... 1 Table Pa.. TOC 1 TRX 1 Normal Font Paragraph Styles G BL9 10 14 15 about cooking and cleaning habits of the staffs working there, thereby escalating the health risk of the guests. The business saw its doom and the customers began looking for dining options in the surrounding area. Consider yourself as the family advisor of Mr. Bean, the owner and successor of his father's business. He is aware that you have a cost management degree and are working in one of the multinational firm's accounting department. Luckily, he has had the chance to hear about your achievements of successfully implementing strategies to assist the firm in rejuvenating its struggling business and now he wants you to work on urning things around for his restaurant business. He had tears in his eyes while narrating the entire story. Required (0) DISCUSS which managerial technique could be used to "turn things around" as Mr. Bean wants? (i) How could this be done? RECOMMEND improvement techniques in each area of disparity. United States) 0 W 27C Mostly cloudy 17
