Case Study Of Restaurant Management

1846 Words8 Pages
A COMPARATIVE STUDY OF PRACTICES AND ATTITUDE LEARNED BY FAST FOOD CHAIN SHIFT MANAGERS FROM COLLEGE EDUCATION AND WORK IMMERSION
CHAPTER 1
THE PROBLEM AND ITS BACKGROUND
Managers are important people in a company or firm, wherein they are responsible in monitoring and managing the employees who work through their knowledge, skills and abilities (Altajeros, Cabrera, & Benjamin, 2016). Managers play a vital role in running the business successfully. Being a manager is not an easy position because of the responsibilities that should be done to provide a well- organized system in the company including good relationships, customer’s satisfaction, and safety with other competitors.
Moreover, managers, especially in food service, has a set of day to day duties; such as heading staffs and personnel, ordering inventory, staff scheduling, event planning, customer service, marketing and advertising, and sometimes include bookkeeping, which differ from other managers in different industry (Mealey, 2017). Thus, becoming a fast food or restaurant manager is more difficult because he/she needs to encounter different customers every day, and look into his/her employees’ performance to make the business runs smoothly.
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The people are continuously patronizing the business because they enjoy the convenience of staying and eating in the place that they have chosen. ‘’The growing demand for convenience has led to the expansion of the Philippine food service industry in the form of fast food restaurants” (IFEX Philippines, n.d.). Moreover, according to U.S. Bureau of Labor Statistics cited by Burks (n.d), 18,000 jobs are available for food service managers, especially in restaurants. And so, this industry will give opportunities for more people especially those who are inclined with this

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