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Essay / Research Paper Abstract
This 6-page paper provides an overview about some operations to be considered when running and managing a restaurant. Bibliography lists 3 sources.
Page Count:
6 pages (~225 words per page)
File: AS43_MTrunnrest.doc
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Unformatted sample text from the term paper:
hassle-free as possible. But the truth is, a great many activities go into ensure that the meal is a pleasant one for the customers. To this end, development of a
menu is an important aspect, and making sure items are priced right is also important (Gorodesky and McCarron 1997). In this paper, the
writer has been asked to describe the running of a restaurant, and its various facets. As well see, running a restaurant is not for the faint of heart, partly because
the restaurant is not only offering a particular product (food and drink) but is also offering intangibles (service, ambiance, friendliness). All of these have to seamlessly come together to ensure
the customer has a positive experience at the restaurant. Before beginning this paper, well make a few assumptions. First, well assume that the
location of this restaurant has already been determined, and that its ready to be staffed and operational. Second, well also assume that the management is already in place - in
fact, well assume that the manager is the one who is examining how to run this particular restaurant. Finally, well assume that
the type of restaurant we are describing is casual dining. We want to make this distinction upfront, as it will have an impact on issues such as staffing, ordering inventory
and inventory maintenance. Hiring A restaurant is a basic concept - people go into one, sit down, order food, and eat it.
Furthermore, depending on the category of restaurant, there isnt a whole lot of difference in the physical offerings. A bowl of spaghetti in one Italian restaurant isnt going to taste
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