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Food and Beverage Management - Case Study Example

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The researcher states the effective management structures were such as the costs on labor, wine, liquor, and food. The ineffective ones were those on service per customer. Ron’s effective costs include such as those on wine, liquor, and beer…
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Food and Beverage Management
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 Ron’s management method was not sufficient and impacted negatively on the business. Such methods were the use of direct and forceful words, sustained eye contact and negative change in the staff meal policy.
A strategy to ensure employee retention would be through establishing trust and building engagement. The trust should be both among employees and their leadership. Engagement would be through showing genuine concern in employees’ opinions.
Question 2
Susan’s technique had a positive effect and therefore improved the service and state of the business. She employed techniques such as the size of the sections was 18 guests per server per seating, open among others. Staff morale was therefore positive for both hourly employees and the management team.
Ron’s management negatively impacted his management team in a number of ways; pressured his assistant managers to make changes without providing them with recommended solutions, fired his Beverage Manager leaving the other two assistant managers with the extra workload. Guests were unsatisfied due to regular wine shortages (Rick 03). Tension built amongst the team which caused small mistakes in the job duties and had negative effects on the guest experience.
A method to increase employee engagement and retention would be to share information and numbers in order to get their perspective of the business. This encourages the expression of their ideas without fear of criticism and one gains better insight on how to address their issues. Read More
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