The Problems in the Cafeteria: Quality of Food and Service - Essay Example

Comments (0) Cite this document
This essay follows through about the problems in the cafeteria of which many of our employees are complaining about. The author did personal research through a survey and validated it with his own observation found out that indeed these complaints have a basis…
Download full paperFile format: .doc, available for editing
GRAB THE BEST PAPER92.4% of users find it useful
The Problems in the Cafeteria: Quality of Food and Service
Read TextPreview

Extract of sample "The Problems in the Cafeteria: Quality of Food and Service"

This is the second most complaint issue that the quality of our cafeteria's food is poor. 80 percent of our employee's complaint of burned food, salty, greasy and stale foods. Along with the dirty cafeteria and its bad food also comes bad service. 76 percent of our employees are complaining of story and unfairly cafeteria workers; that tables were not cleaned off and that cashiers slap change on trays just to give you a few examples. Gleaning from this data, we really need to rehabilitate our cafeteria the soonest time possible. This issue has already grown to a magnitude as the most pressing issue that could demotivate our employees. I don’t think that the complaints are isolated because we have 98, 80 and 75 percent complaints on cleanliness, quality of food and service and these figures are very conclusive. I did a surprise ocular visit on our cafeteria and it really is horrible as many of our employees are complaining. For me, it is already a given that the current administration of our criteria is no longer effective. They may be undermotivated or understaff but the bottom line is, despite this lingering complaints, they are still not doing about it. If we are going to add more staff with the same attitude, I don’t think that they will improve. In addition, focusing too much on this is taking away valuable executive time. Don’t get me wrong though, I am not downplaying the importance of our cafeteria, it is just I do not think that we should continue with the present set up. My suggestion is, to renovate the place and hire several third-party vendors who could provide cleanliness, service and quality food at affordable price. To keep them in check, we will have several vendors so that there will be competition among them. One of the major reason perhaps why our cafeteria turned this way is because it has a monopoly among our employees that it no longer cares about its product and service because there is no competition. We will only add several people to maintain the general area in addition to the conditions that we will require from our vendors regarding cleanliness, quality of food and service. This way we can ensure that we provide quality food and service to our employees in a very clean environment at an affordable price. Read More
Cite this document
  • APA
  • MLA
(The Problems in the Cafeteria: Quality of Food and Service Essay, n.d.)
The Problems in the Cafeteria: Quality of Food and Service Essay. Retrieved from
(The Problems in the Cafeteria: Quality of Food and Service Essay)
The Problems in the Cafeteria: Quality of Food and Service Essay.
“The Problems in the Cafeteria: Quality of Food and Service Essay”, n.d.
  • Cited: 0 times
Comments (0)
Click to create a comment or rate a document

CHECK THESE SAMPLES OF The Problems in the Cafeteria: Quality of Food and Service

Running head: business plan for asado cafeteria

...14 Annual costs 14 Annual variable costs in AED 14 Annual fixed costs in AED 14 Conclusion 15 Recommendation 15 References 16 Executive Summary Asado is a cafeteria that is aimed at providing quality food and excellent services to the local and foreign consumers who visit Dubai. With a target sale of 1,200,000-2,000,000 AED, Asado is focused at making our guests experience first class services as well as extensive entertainment 7 days a week. With its main operations located in Sheikh Said Road, keys to success for Asado includes creation of a friendly atmosphere, excellent services, controlling operating costs, motivated workers and...
10 Pages(2500 words)Assignment

Service Quality Management: Starbucks the local culture by not letting go of ego and taking a product-oriented approach as opposed to a market-oriented one. Even though the company was “thinking global”, it ought to have acted “locally”. Mc Donald’s Although the company meticulously uses the QSCV (Quality, Service, Cleanliness, Value) framework for quality management, its quality outcomes in recent years have been questionable. The main issue has been delayed service times and long wait hours. A person working in office with a 30 minute lunch break would have to wait for at least 20 minutes for delivery. Process improvement and efficient streamlining of operations could be aimed at....
8 Pages(2000 words)Essay

Service Quality

..., and Reynolds, 2005). 5 Gap Model of service quality: The 5 gap model of the service quality is used to identify the flaws within the organizations. Mainly for the service oriented business like restaurant business and fast food centers are highly concentrated on the service quality of the branches. It has been seen many times that different branches of same branded restaurants have different problems. However, the gap model helps to find out the basic problems which might create great problems at the time of delivering the services...
12 Pages(3000 words)Essay

A Research Proposing a Solution to the Problem of Providing for Better Nutritious Food Accessibility on Campus for Students in Your School and Staff That Are at the Poverty Level and Receiving for Food Subsidy Payments taken so that poor students and staff can get food easily at a lower and affordable price. It is necessary for the college campus authority to administer such situation and provide possible solutions. On Bellevue College campus they concentrate on the food services which are authorized by the state law. Their main purpose is to provide good food to all. This research has been conducted to deliver a better solution to the problem of providing sufficient and nutritious food on campus for students and staff who are at the poverty level. It is needed to clarify here how they can access better quality food...
6 Pages(1500 words)Research Paper


...policies and actions need to cover the entire food chain, from production to consumption. Food service research aims at analysing and evaluating the problem of food safety as related to food service systems and management. In some food service systems there is less control over food safety. The research on food safety helps to identify weaknesses in these systems. Once weaknesses are identified, modifications can be done such as quality control and implementation of “Hazard Analysis Critical Control Point” program. Vaclavik and Christian...
9 Pages(2250 words)Research Paper

Providing Quality Service

...?Providing Quality Service Quality Service Provision The hospitality industry is one industry that deals in providing a hospitable environment for its clients. In this case, the most important thing to be done in order to keep the customers coming back is to have good relations with your customers. In this industry, the customer has to be made to feel most satisfied in order to gain their loyalty. In order to achieve this, there are several strategies and methods that the industry must apply (Robert, Michael, & Cherrill, 2012). Some of these include, good customer relations, high quality service delivery, employing and maintaining good...
5 Pages(1250 words)Research Paper

Quality of life in the United States based on no health coverage

1 Pages(250 words)Essay

Hotel Management

...providing services. The other reason why the outsourcing food service has become a common phenomenon is because an organization can have expertise at providing food services while the other can be an expert at the management of cafeteria. Food services have also become the commonly outsourced function because back up support is provided for the program, as well as the food service team. For example, the company contracted to outsource can provide extra services at no extra cost; this includes expertise for a special function that an organization...
2 Pages(500 words)Essay

Food Quality and Safty

...Q1 Quality in food production pertains to the characteristics of the food that is suitable to consumers, comprising of but not limited to factors such as appearance, shape and reliability as well as the chemical, physical and microbial composition of the food in question. Owing to the clients venerability to any form of contamination that may occur during the manufacturing or packaging processes, it is vital that manufacturers take the initiative ensure the food is free from any contaminants. Besides, the manufacturing standards are the sole source of information for many customers who are predisposed towards or against certain products for the health or religious reasons. Manufactures should embrace certain systems that ensure... the...
4 Pages(1000 words)Case Study

Providing Quality Service

...Providing Quality Service Number Introduction Both the industry and the guests define services provided in the industry. The industry may think that it offering services that are good, reliably consistent from place to place. However, the guests may be purchasing a more extended service product like a tasty consistent hamburger that is delivered fast in a clean environment by a cheerful attendant. Cheerful and hygiene may be as imperative as the taste of burger to most visitors. As it all starts with the visitor, a hospitality industry has to always define its service products in terms of guests and not in terms of its own interest...
5 Pages(1250 words)Assignment
sponsored ads
We use cookies to create the best experience for you. Keep on browsing if you are OK with that, or find out how to manage cookies.

Let us find you another Essay on topic The Problems in the Cafeteria: Quality of Food and Service for FREE!

Contact Us