Book Essentials Of Contemporary Management For You And Your

Book Essentials Of Contemporary Managementyou And Your Partners Have

Book Essentials Of Contemporary Managementyou And Your Partners Have

BOOK: Essentials of Contemporary Management You and your partners have decided to open a large, full service restaurant in your local community; it will be open from 7 a.m. to 10 p.m. to serve breakfast, lunch, and dinner. Each of you is investing $50,000 in the venture, and together you have secured a bank loan for $300,000 to begin operations. You and your partners have little experience in managing a restaurant beyond serving meals or eating in restaurants, and you now face the task of deciding how you will manage the restaurant and what your respective roles will be. 1. Decide what each partner’s managerial role in the restaurant will be. For example, who will be responsible for the necessary departments and specific activities? 2. Describe your managerial hierarchy. Include a minimum of one (1) scholarly source in addition to your text and required readings. Length: 3-5 pages not including title and reference pages Expand view Collaborative Discussion: Wireless Technologies and Networks in the Work Environment Discuss wireless technologies and networks in the work environment. Include the following in your discussion: · Recommendations you would make to your current company for wireless technologies. · Pros and cons of incorporating those technologies · How your company would benefit from use of networks (or how they are currently using them. Write a 350- to 700-word summary of the discussion wireless technologies and networks in work environments.

Paper For Above instruction

Introduction

Starting a restaurant venture involves critical managerial decisions, especially when partners lack extensive experience in the hospitality industry. Establishing clear roles, responsibilities, and hierarchical structures is essential for successful operation. Additionally, integrating modern wireless technologies and networks can significantly enhance efficiency, communication, and customer service. This paper discusses the managerial roles each partner might assume, the hierarchy within the restaurant, and offers recommendations for adopting wireless technology tailored to the restaurant’s needs, along with an analysis of its advantages and disadvantages.

Management Roles and Responsibilities

In a startup restaurant, delineating managerial responsibilities is crucial, especially for partners with limited industry experience. Each partner's role should align with individual strengths and interests, fostering operational efficiency and clarity. For instance, one partner might assume the role of General Manager, overseeing overall operations, staff recruitment, and customer satisfaction. The other could specialize as the Food and Beverage Director, handling menu development, supplier relationships, and food quality standards.

The General Manager would be responsible for daily operations, including staff scheduling, reservations, inventory management, and ensuring compliance with health and safety regulations. The Food and Beverage Director would coordinate the kitchen and dining services, monitor food costs, and uphold service standards. Assigning these roles ensures accountability and streamlines decision-making processes, reducing overlaps and confusion.

Furthermore, responsibilities within departments such as front-of-house (service staff and host/hostess) and back-of-house (kitchen staff, dishwashers) need to be delegated. Partners should also consider appointing a financial manager to oversee budgeting, accounting, and financial reporting, especially considering the investment and loan commitments.

Managerial Hierarchy

The managerial hierarchy in the restaurant should follow a clear chain of command. At the top is the partners, jointly responsible for strategic decisions and oversight. Reporting directly to them are department managers such as the General Manager and the Food and Beverage Director, each supervising their respective teams.

Below the department managers are supervisors for specific shifts or sections—such as floor supervisors, kitchen supervisors, or bar managers—who oversee day-to-day operations. Front-line staff, including servers, cooks, and host/hostesses, report to these supervisors. This tiered hierarchy facilitates efficient communication channels and accountability, ensuring that operational issues are addressed promptly.

This hierarchical structure aligns with contemporary management theories emphasizing clarity in roles and decentralized decision-making (Robbin & Coulter, 2018). It promotes operational efficiency, staff motivation, and a responsive management system. Establishing such a structure also prepares the restaurant for scalable growth and potential staff expansion.

Wireless Technologies and Networks in the Work Environment

In the context of modern restaurant management, integrating wireless technologies can significantly improve operational efficiency, customer experience, and staff coordination. Wireless networks enable real-time communication, mobile ordering, inventory management, and data collection, all critical in a fast-paced environment.

Recommendations for Wireless Technologies

For the restaurant, implementing robust Wi-Fi networks accessible to staff and customers is essential. Mobile point-of-sale (POS) systems, tablets for ordering, and wireless kitchen display systems can streamline order processing and reduce errors. Additionally, using wireless security cameras enhances safety and monitoring.

The restaurant should consider cloud-based management software to handle reservations, inventory, and employee scheduling. Mobile apps for staff communication, like walkie-talkie style apps, can facilitate quick coordination during busy hours. Moreover, offering free Wi-Fi to diners encourages longer stays and repeat visits, complemented by digital menus accessible via QR codes.

Pros and Cons of Wireless Technologies

The primary benefits include increased efficiency, reduced wait times, improved communication, and enhanced customer satisfaction. Wireless POS systems minimize manual input errors, speed up billing processes, and provide valuable sales data analytics. Cloud-based systems enable remote management, essential for decision-making and adjusting operations swiftly.

However, there are disadvantages. Wireless networks are susceptible to security breaches if not properly protected, risking customer and business data. Technical issues such as connectivity drops can disrupt service, leading to delays and customer dissatisfaction. Also, the initial investment in wireless infrastructure and training can be substantial, especially for a new business with limited capital.

Benefits and Current Use of Networks

The restaurant can benefit from the use of wireless networks by operating more flexibly and efficiently. Staff can move freely across the premises without being tethered to fixed terminals, and managers can monitor sales and inventory remotely. Digital marketing campaigns, online reservations, and customer feedback collection can be seamlessly integrated into the network system.

Currently, many restaurants leverage wireless networks for mobile ordering, digital payments, loyalty programs, and managing online reviews. These tools not only streamline operations but also enhance competitive advantage by providing personalized and efficient services.

Conclusion

In conclusion, establishing defined managerial roles and hierarchical structures provides clarity and stability against the uncertainties faced by inexperienced restaurateurs. Simultaneously, embracing wireless technologies can revolutionize restaurant operations, leading to improved efficiency, better customer experiences, and competitive differentiation. Proper planning, investment, and staff training are essential to harness the full potential of these technological advancements and ensure the restaurant’s success.

References

• Robbins, S. P., & Coulter, M. (2018). Management (13th ed.). Pearson.
• Laudon, K. C., & Traver, C. G. (2021). E-Commerce 2021: Business, Technology, and Society. Pearson.
• Chiu, C. M., & Huang, H. Y. (2014). An empirical examination of the acceptance of wireless payment systems. International Journal of Mobile Communications, 12(2), 123–139.
• Friedman, W. (2018). The impact of wireless technology in the restaurant industry. Restaurant Management Journal, 22(3), 45-59.
• Segal, C., & Rogers, G. (2020). Wireless network security: Best practices for small businesses. Journal of Business & Technology, 15(4), 67–75.
• Gibson, D., & Yen, J. (2019). Using mobile apps to improve restaurant efficiency. International Journal of Hospitality Management, 81, 92–100.
• Porter, M. E. (1985). Competitive advantage: Creating and sustaining superior performance. Free Press.
• Kim, D., & Lee, J. (2020). The role of Wi-Fi in enhancing customer engagement in dining establishments. Technology in Hospitality Journal, 5(2), 34–42.
• Johnson, S. (2019). Cloud computing and data management in restaurant operations. Information Systems Journal, 12(3), 161–173.
• Turban, E., Pollard, C., & Wood, G. (2018). Information Technology for Management: Transforming Organizations in the Digital Age. Wiley.