Developing efficient management
Introduction
Operation management is the process of designing and controlling the process of production and distribution of the organisational products and services through which it is possible to improve the business operational activities (Haksever and Render, 2018). The aim of the study is to analyse the operation management of a restaurant where the managers and owners of the restaurant aim at maximising the business objective by conducting efficient operational activities which further helps to satisfy the customers in long run. Managing operations of the business is beneficial for doing the operational activities proficiently which helps to meet the requirements of the customers and it also provides a scope to the organisation to deliver high quality products or services to the customers in order to meet the customer’s needs and preferences. In the recent years, the main issues in managing efficient operations of the business are lack of communication, non-cooperation and poor distribution channel which may deteriorate the value of the firm in long run. It is hereby necessary to recommend some suitable suggestions for the restaurant so that it can mitigate the issues and conduct efficient operational activities successfully.
Evaluating Transformational Process Model
Operational management is effective for all the firms through which the companies try to convert the inputs into outputs and meet the requirements and preferences of the customers by maximising the values for the consumers (Perramon et al., 2014). In order to evaluate the transformational process model is effective through which the operations of a particular business can be analysed (Refer to appendix 1) (Davis et al., 2018). As per the model, there are input resources of the company which includes raw materials, information and customers and the input transforming resources are such as staff members, facilities and technology (Hitt, Xu and Carnes, 2016). The transformation process depends on the organisational environment and techniques which further helps to produce the final products which is considered as output.
As per the figure above, the man inputs in the restaurant are such as raw food items, platers, servers, menu items and customers. The transforming has been taken place through utilising the kitchen appliances, efficient chef, servers and customers. The environment in which the transformation takes place depends on the customer’s behaviour, cooperation of the staff members and waiters presented in the restaurant and the efficiency of the chef. The reputation of the restaurant also depends on these factors where the chef and server try to meet the customer’s requirements and create values for them by providing good food and the best quality service to them. the customers first of all choice the best menu asper their preferences and the chef cook the item by utilising the best quality raw material and ingredients so that it can meet the expectation of the customers. Platers are transformed by the chef to the server and the staff members try to serve the food to the customers. In this regard, the outputs of the restaurants are the products and services that they serve where the products include food, drinks and appetizers as well as the service includes hospitality service, behaviour and efficiency of the server.
Hereby, the transformational process model is effective top analyse the operational activities of the restaurant where the input is transformed to output to meet the customer’s requirements so that the restaurant can serve better food and service to the customers as per their needs and preferences (Bromiley and Rau, 2016).
The input of the restaurant includes the raw material, fresh ingredients, machinery and environment where the chef and other staff try to deliver quality food items to create values for the customers. There are several issues for which the staff members cannot manage their operations which are such as lack of communication, non-cooperation and inefficiency of the staff members. In order to operate efficiently and deliver quality service, the staff members of the restaurant need to improve themselves so that it is possible to satisfy he customers and retain them for long run.
Flow chart of operational process of a restaurant
The operational management of a restaurant depends on the availability of the food, efficiency of the server and quality of the food items through which it is possible to meet the expectations of the customers and satisfy them by delivering quality products and services (Kato et al., 2015). Through the flow diagram, it is possible to analyse the operational activities of the restaurant through which the management team and staff members of the restaurant can manage their customers proficiently (A. Hill and T., Hill, 2017).
As per the flow diagram above, the staff members try to manage the guests at the time of arrival and help them to find available tables for them. Cooperation and management of the guests in this regard are necessary where the customers expect that the staff members can identify tables for them and provide efficient customers service. introducing the menus of the restaurant to the guests is also necessary where the waiters can cooperate with them to identify the best items of the restaurant and take the orders. This is also effective to manage efficient customer service and manage the operational activities of the restaurant. After taking the orders, the chef try to cook the best food by using fresh ingredients and raw materials to deliver quality food and efficient service to the customers. After that, the cashier prepares the bill and thank them for coming. This is the operational process through which the restaurant’s staff members can manage the guests and provide efficient service to meet the expectations of the guests. Through this small operational activity, the staff members of the restaurant try to create values for all the guests and influence them to visit the place again for better food items and quality service.
Evaluate Polar Diagrams
Through polar diagram it is possible to understand the factors that are important for the restaurant to meet the customer’s expectations and in this regard the diagram is also helpful to identify the actual performance and expected performance of the restaurant through which the managers of the restaurants can improve their service through improving effective strategic planning (Mahadevan, 2015).
The above diagram is helpful to discuss the service of the restaurant and analyse the operational management tactics of the restaurant where the factors helping the restaurant to maximise their values are evaluated. As per the figure, the factors are such as efficiency of the staff members of the restaurant, cost of the service, internal ambience of the restaurant, diversified food menu and the quality of the products through which it is possible to manage the brand value of the restaurant and satisfy he customers in long run. However, there are some issues for which the operational
efficiency can be hampered. inefficiency of the staff members is one of the issue for which the quality of the products and services of the restaurants is deteriorating and this further negatively affect the brand image of the restaurant in long run. On the other hand, non-cooperation and lack of communication are other issues for which, the quality of the products and services as well as efficiency of the members in the restaurants are affected negatively. It is hereby, necessary for the restaurant to improve their operational efficiency by managing internal communication, improving cooperation and enhancing performance of the staff members.
Conclusion and recommendations
Hereby, it is necessary for the restaurants to manage the operations efficiently to satisfy the guests and retain them for long run. It is the responsibility of the chef and staff members to provide quality food products as well as efficient service that will be helpful to match the expectations of the customers. Through this study, it is easy to evaluate that the quality of the food products depends on the raw material, fresh ingredients and the processing technique. In this regard the restaurant needs efficient chef to prepare the food items for the guests so that it is possible to meet the requirements of the customers. The transformational model of operation management is effective to evaluate the process and techniques of the restaurant to serve the customers in a better way and it can be concluded that, the food processing technique, efficiency of the staff members and chef and quality of the raw materials are the major factors that are responsible to maintain the quality of the output including the products and services served by the restaurants. The recommendations that can be helpful to improve the operational management of the restaurant are such as,
- Implementing the Information and Communication Technology (ICT) in the restaurant which provides a scope to enhance internal and external communication among the staff members of the restaurants and the customers.
- preferences so that it is possible to serve them the right food items and efficient service that will be helpful to improve customers service and create values for the guests.