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Guapos Sports Caf Service Blue Print Alma Cecilia Martinez April 23 2001 Management 475 Dr Henry Maddux Professor Table of Contents IFlowcharting steps IIMoments of truth IIIBottle necks IVProcess type VKey measurements of performance VIFocus of the process VIIService blue print Good planning and flowcharting layouts are important keys to success in the restaurant industry Too many restaurants are having serious operating difficulties today because these points have been ignored There is one good reason for the flowcharting analysis it is because a restaurant cannot afford to loose good customers and similarly cannot afford the extra time for serving them In todays fast paced environment more and more people are looking for faster service as well as a friendly environment In order to retain and attract customers a restaurant must meet all of their expectations I have chosen to analyze Guapos Sports Caf as part of my flowcharting analysis The following will provide an in depth look at the service operations The following will present the steps in providing services to customers in a restaurant industry 1 Customers are seated when they enter the dinning room After they are seated menus are handed and their water glasses are filled 2 Their drink orders are taken and the waiter prepares the beverage if nonalcoholic or gives order to the bar tender 3 The waiter picks up the cocktails at the bar while the guests are studying the menu 4 The beverages are served to each customer after which the order is taken provided selection has been made 5 The soupsalad
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