Personal Capacity Of Mr Lee

I am running an Indian restaurant. The position of my in the restaurant is as a manager. The name of my restaurant is Queen Restaurant. It is located at Hoppers Crossing VIC 3029There are 10 employees working in my restaurant. It is a big organization today I am going to explain you what we make and how we provide service to customer policy and procedures. Staff: - we have 1 shift manager, 1 head chef, sous chef, 1 chef garde - manager,

Lee is not a mere isolated case as there are 56 public officials from central and local governments who are foreign-born Koreans from 13 different countries in addition to Lee as of November 2013. Another example would be Kim Mi-hwa who is an official of Changwon city and is part Chinese, part Korean. Other prominent foreign-born figures include local TV celebrities such as Robert Holley (American-Korean) and Sam Hammington (Australian).

I want to learn more skills and knowledge in menu designing, nutrition balance, dietary requirements and finance controlling within the restaurant industry area, so that in the future I can use these knowledge to open up my own restaurant using five years’ time.

Another aspect that would require training is maintaining the freshness guarantee of the business; training for appropriate supply purchase is necessary for the new owner in order to avoid any sort of change of quality ingredients. Other training is also needed for the actual management of the restaurant. Using the same style that has already been established as successful in the restaurant is the best model to continue with the new owner in order to ensure that there is not an increase in wait time or degradation in quality of service, which is after all, what this business relies on for success (Bowie & Buttle, 2012). It is also important for the new business owner to consult the Henry’s in regards to their pricing of their products in order to avoid alienation of their consumers.

Jack is wanting to take his business to the next level. Currently, he has a successful business with his mobile food trailer and 3 bicycle concessions. However, now he is wanting to open a restaurant in conjunction with his other business. To do this this Jack will need to address and evaluate all of the functional areas of business: management, operations, marketing, and finance (Robinson, 2014). After careful consideration of all these areas, he will need to decide on the appropriate course of action.

Lifetime skills expected to take from this experience is communication, finance, multitasking, cooking, management and leadership. Communication is a skill essential in a fast food restaurant when you're handling situations quickly no matter if it is with a customer or employees. Knowing the right way to speak and treat them can make a difference in whether a customer will return or not and reminding employees to remain productive in less busy time. Multitasking is another essential since managers in charge of the grill focus on the amount of meat being cooked by crew member and if they have enough meat in the cabinets. While thinking about these they also have to focus on the amount of orders there is and making sure each sandwich, breakfast

The Vision and expectation of the manager concerning the restaurant were so positive and encouraging. He had a vision that concerned the future direction of the restaurant, its market, and products. He had expectations of the restaurant prospering through his well-prioritized strategies besides hoping in few years’ time it would have managed to have an aggressive edge in the market. This was evident when the manager was pushing the workers and encouraging them to have passion in what they do for this was their key to success. He also encouraged them to put the happiness of their customers, as each staff’s core priority for this was the only way to enable the restaurant prospers not only in the region but also in other areas.

     Staff developing is vital for restaurants to run smoothly. A restaurant is composed of two sectors; a Front of House (FOH) and theirs a Back of House (BOH). The front of the house is what is visible to the

Min Yi is also a very professional HR, she will have several thorough conversation with every potential staff, try to know them better, because as she said: “As the owner of the restaurant, I utilize division of labor and specialization in running my business successfully thus divided my workers into small sections.” The selection was done based on the skills of each worker that were determined during the interview and seminars, there is also seasonally shifts of employees to different section, in the process developing a wholesome employee and also learning their areas of strength and weakness.

In this case, the couple who is Adrian Choo and his wife open a restaurant operate Malaysia food in the New Zealand. The most suitable business structure is sole proprietorship which is an individual in business. They possess capacity to run a business and three aspects can explain the reason. Firstly, they come from Malaysia and they will operate a restaurant to do the local food. They might cook the food more specially. They proses the basic condition to run a business. Secondly, the population of Asian occupy a large part of New Zealand. According to the research, the Asian population is about the one million in the New Zealand. (List,n.d.) Sometimes, the Malaysian wants to try the hometown food and they will attract the customers to taste the food in their restaurant. At last, people cannot leave food. “Food can be

The proper functioning of a restaurant depends on the members of each of their teams working in harmony and not interrupting the provision of the service. The team of waiters needs that the managers of the kitchen prepare the orders on time and these in turn need that the team of cleaning makes sure that everything is

Proven record in food service industry with 30 years of experience and industry intelligence, capabilities include: leading by example, with a strong work ethic, while demonstrating integrity, creative strategies with consistent follow through and effective project management skills.

Technical skills are necessary, but they are not sufficient alone to succeed in management. In order to succeed in this competitive environment manager must have good people skills.

Skills that the owner has are in selling and producing the product. It supported by the education background of the owner that has a degree in London School of Public Relation Jakarta majoring Mass Communication. That educational background shows that the owner have skill in communicating the product to public including

Good management skills - Commitment to personally manage the day-to-day operations of the restaurant business.