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Fast food management
1. FAST FOOD MANAGEMENT
BY MRS ROSE NANNA
CHARTERED ADMINITSRATOR, NIGERIA
ROYAL CHARTERED MANAGEMENT, UK
CHATERRED MANAGEMENT CONSULTANT CANADA
2. INTRODUCTION
• Fast food is a term that is given to food that can
be prepared and served quickly.
• These are food that can be sold in a restaurant
and served to customers as a package take –out
or take away
• Fast food was first disseminating in the 1950s in
United State
• Fast food are in the process of making
turnaround strategy that will help to transform
the organization into more proficient, profitable
and effective service this involve training
3. Cont’d
• Fast food do faced with employee poor
performance as a result of poor training and
development.
• The economic fluctuation is complicated and
has great effect on the fast food business.
• The change in the environment is uncertain
because of the PEST forces.
• The company which have better
understanding of the PEST factor can generate
higher revenue .
4. MANAGEMENT
• Management focuses on planning, budgeting,
staffing, controlling and problem solving.
• Thus managers are responsible for directing
and controlling staff, resources and
information.
• Management is the process people get things
done through other people in organization
5. EFFECTIVE FAST FOOD AND HOTEL
MANAGERS
• They need to balance the needs of staff,
customers and the business while dealing
with the unseen problem that pop-up on a
daily basis.
• They have to be proactive to keep track of
their daily task.
6. PLANNING GUIDELINE FOR F/F AND
HOTEL MANAGERS
• Keep an eye on inventory: it’s away wise to
take a detailed inventory of product before
your day starts.
• Scheduling: take note of who is when they are
working, and who is available to work if
someone doesn't show up for his or her shift.
• Special Task: take a walk around the building
and take note of any special tasks.
7. Consistency
• Never play favorite : maintaining the same
level of consequences for all employee.
• Meet customer expectations : as restaurant
manager it’s your job to ensure that food and
services are always consistent.
9. Tempo management
• Manager should set tempo for the rest of the
staff
• Imparting sense of urgency to staff
• Be the first and the last one to leave
10. Attitude
• Attitude Adjustments :bringing a negative
attitude to work place is the worst thing you
can do for employee moral.
• Complaining brings people down
• Always look on the bright side
• Know that mistakes will happen
• Don’t point fingers
11. Multi - tasking
• Delegate task
• Face time
• Float like a butterfly sting like a bee
• Make sure you never get stuck on one task for
too long.
12. Customer service
• Great restaurant managers have great
customer service.
• Get to know your regular customer.
• Always say “yes” be receptive to the needs of
your customers.
• Use your spidey sense
• Always wear many hats during any given day
oat work to be successful
13. Advertisement
• Advertising can be manipulated not only to
launch the products in the society or increase
sales but also to promote new product to
customers.
• This is another mixed of communicating with
consumers and sells the good quality of their
product. E.g. Internet , Commercial or Print
14. TRAINING SYSTEM IN FAST FOOD AND
HOTEL
• Fast food restaurants rely on training system
to teach employees how to handle their daily
job duties in the most effective way.
• Training is a learning process that involves the
a the acquisition of knowledge, sharpening of
skill and behaviour to enhance the
performance of employee.
15. TRAINING AND DEVELOPMENT
• Training is the process of change used to
develop specific skill, usually for job while
development is focused more on the
individual than the occupation and is
concerned with longer – term personal growth
and career movement
19. TYPES OF TRAINING
• Job Shadow Training : managers term up a
new employee with an existing employee .
• Classes Training : in some cases companies use
training classes to show their employee how
to do their jobs
• Managers Training: the manager will take him
around the restaurant and go over the basic
job function
20. Cont’d
• Further development: many fast food
restaurants use system to
• Online or E-Learning
• In addition to computer-based training, many
companies with employees in a variety of
locations across the country are relying on
other technologies to deliver training.
21. IMPORTANCE OF TRAINING AND
DEVELOPMENT
• It increases productivity and cash flow
• Withstand the competitive atmosphere
• It can increase workers’ job satisfaction
• it make workers to be committed to their work
• It help to improve the work performance of
individual employees and teams
• It help to improve worker level of motivation
• It lean to high performance work systems
(HPWSs)
22. EXTERNAL ENVIRONMENT
• Employee that have organizational training and
development can understand the environment to
aid the performance of their organization.
• Employee we achieve positive relationship
between customer and the external environment.
• Considering the factors regarding competition
(consumer knowledge, control of prices, number
of rival products, ease of access to the market
24. Cont’d
There are two different people in the
environment
• First is the inter- organization view, which look
at the environment at the population size and
new organization.
• Second consider the environment is a set of
Political, Social, Economical and Technological
25.
26. ANALYSIS THE EXTERNAL
ENVIRONMENT
• This is to scan the environment which includes
opportunities, threats, and constrains
presented by the environment.
• Organization must repeatedly ask itself what
potential can I use to influence the
environment
27.
28. TYPES OF ENVIRONMENTAL FACTORS
• Political factor: the political surrounding is
seen through the legal framework ,
government could change their rules and
regulation and this could have an effect on the
business.
• Economical factors: the economic surrounding
goes a great way to wind – up.
29. Cont’d
• Social factors: this environment is classified
into two; Indirect and Direct
Indirect factor
32. WHY MANAGERS SHOULD
UNDERSTAND THEIR ENVIRONMENT
• It enable managers of fast food to pay
attention to their environment.
• Managers will prepare policies and strategies
that will make their organization to survive
• Managers have to make use of their strengths
and opportunities and work on their
weaknesses and threats
• Managers fine solution to their problem
33. Cont’d
• It enable managers to achieve positive
relationship between customer and meeting
the needs of customer also to have increase
Return On Investment.
34. Case Study
• Nestlé UK has been trading as a business since
the 1860s. Today, Nestlé is the world’s leading
nutrition, health and wellness company.
• It is a major player within the UK and Irish food
industry, employing over 8,000 people across 23
sites. Nestlé produces some of Britain’s best
loved brands.
35. Cont’d
• Nestlé, along with many UK businesses, found
that there can often be a difference between the
skills gained in education and those needed in the
workplace.
• The shortage of candidates with the skill set
required to help develop the business created a
challenge for Nestlé. To overcome this, Nestlé ran
employability skills workshops for young people,
36. Cont’d
• Nestlé have monitored the benefits to both the business and
candidates. For the business, the benefits over the past year
were a 21% increase in productivity, increased customer
satisfaction of 12% and an increase in the number of women
recruited into technical roles from 22% to 67%.
• There was also a 33% increase in positive candidate
perception of the Nestlé brand. The company has seen an
improvement in the calibre and number of applicants, with
nearly a 50% increase in the volume of applications following
a refreshed attraction campaign.
37. Con’d
• The key function of Human Resource Management
(HRM) is to ensure a business has the right
number of employees with the skills and
qualifications required to meet current and future
needs. This is known as workforce planning.
• Employees are normally the largest cost to a
business, so it is essential that the HRM function
measures productivity, absenteeism and employee
turnover to monitor the effectiveness and
efficiency of human resources.