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Essay / Research Paper Abstract
A 10 page paper based on a case study of the restaurant, coffee shop, and bar function of a San Diego Village Inn motel and restaurant. The establishment has found itself with neither assistant manager or restaurant manager, and the entire food service function has disintegrated into chaos. A head cook who also served as the restaurant manager descended on long-time wait staff with dictatorial and condescending measures. The staff response was that of rebellion, and the 'new' head cook was discharged within his 90-day probationary period. The company is perennially understaffed and pays enough in overtime to more than justify the addition of some temporary relief workers to ease the stresses faced by overworked permanent employees. No bibliography.
Page Count:
10 pages (~225 words per page)
File: D0_Villinn.doc
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Unformatted sample text from the term paper:
this Village Inn has averaged an occupancy rate of between 65 and 70 percent. That rate of occupancy is admirable for any hospitality establishment, and it is well over
this particular ones breakeven point of 50 percent. Apparently, the room-letting operation is fine. It is supervised by Mrs. Deeks, the manager of the entire specific Village Inn.
The owner takes no part in the daily management of the facility, but is actively involved in the staffing of management positions. Currently, the position of assistant manager is
open, and Mr. Johnson, the owner, is having some difficulty filling it with someone both qualified and experienced. One of the primary duties of the assistant manager is to
oversee the general operation of the on-site restaurant. Mr. Johnson has had ownership interest in several other Village Inn motels, but he had contracted the food service portion of the
operation at all of the other establishments. None of them had enjoyed the successful occupancy rate that the Bermuda Boulevard location does, and he had felt that direct ownership
of the food service function would not have been profitable. This locations popularity and location had led Mr. Johnson to believe that direct control of the restaurant and bar
functions would be his most profitable route. Village Inn is a franchise and so must follow specific guidelines set by the parent company. One of those guidelines is that
food service must be available to guests between 6:30 am and 11 pm at each Village Inn location; another is in the setting of the general menu of available items.
Mr. Johnson had pirated away the head cook from another California Village Inn. Mr. Bernie had come into the Bermuda Boulevard location with extreme fanfare and immediately established a
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