Business Report After Observing and Conducting Interviews at Star Restaurant for White - Business Report

Internal Code: MAS6915

Business Report:

Cleanliness and safe eating are one of the considerations for the consumers, as an unsanitary food preparation comprising of bacteria can give stomach infections to the consumers, and impact their eating experience at the restaurant. Furthermore, as a hospitability sector unit, there is a need to preserve the ethical responsibility of the sector for any restaurant (Fine, 2006; Zhang et al. 2013). However, it is noted that there is a lack of this consideration in the business, which is apparent in the messy kitchen and lack of standardization in the facility. As per Kincaid and Cosrun (2003), the lack of proper cooking can impact the spread of infection for the consumers; however, improper handling, poor kitchen management, unclean settings and use of unhygienic cutlery can further increase the risk of infection for the customers. Thus, there is a need to address this aspect, and re-train the staff members in this regard. The staff doesn’t have suitable uniform Lack of uniforms impacts the first impressions of the customers, and there is a need to alter this aspect. As per Buzztime (2014) “Good looking uniforms make employees motivated towards their job, and introduce a sense of unity and team spirit in any establishment”. Thus, this aspect needs to be addressed, and standardization needs to be inculcated. The decor is outdated and unappealing. A décor of the restaurant attracts the consumers, as it proposes a possibility of good experience, not just in terms of food but also in the sense of an outing. A good restaurant and the environment can improve the social relations for the consumers, for which the location is often sought. Thus, there is a need to address this aspect and bring forth a change in the décor to reflect the revamped image of the restaurant  Food served is too slow A prompt availability of food, the correctness of the order and good food are amongst some of the sought after needs of the consumers going to a restaurant (Fine, 2006). If these criteria are not met, such as in the case of the Star restaurant, where a delay of 20 or more minutes is faced by the customers, there is bound to be anger and resentment towards the establishment. As per Che (2013), once the customers are unhappy on these grounds, the subsequent effects cannot move any mountain. Since staff are the primary handlers and deliverables of the restaurant, and their promptness is also regarded as a degree of consideration for the clients in terms of their level of preparedness and credibility (Ottenbacher, and Harrington, 2009). There is a need to address this aspect through staff training and time-value awareness and preparedness indicators utilization in the business. The manager and workers are unfriendly. A positive consumer experience is based on the level of friendliness and acceptability by its staff, however, the same is not experienced here. There is a need to evolve this aspect at the establishment through introducing better managerial and leadership paradigm at the facility.