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Planning reservations and blocking tables

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Planning reservations and blocking tables

  1. 1. Copyright 2008 Delmar Learning. All Rights Reserved. Göksel CEYLAN 0 91 0000 4 00 3
  2. 2. Decision on Whether olup olmadığı to Accept Reservations <ul><li>Each restaurant must decide whether olup olmadığını to </li></ul><ul><ul><li>Accept </li></ul></ul><ul><ul><li>Rely on güvenilir </li></ul></ul><ul><li>Reservation </li></ul><ul><ul><li>A promise söz vermek for a table in a restaurant </li></ul></ul><ul><li>Walk-in randevusuz </li></ul><ul><ul><li>Guests who patronize müşterisi olmak the restaurant without a reservation </li></ul></ul>Copyright 2008 Delmar Learning. All Rights Reserved.
  3. 3. Decision on Whether to Accept Reservations ( continued ) <ul><li>One of the MOST important considerations dikkat edilecek in NOT accepting reservations is the LOCATION of the restaurant </li></ul><ul><li>All restaurants are NOT alike </li></ul><ul><ul><li>Required gerekli to have different policies for seating </li></ul></ul><ul><li>Key to being profitable: Build loyalty bağlılık among arasına your repeat guests </li></ul>Copyright 2008 Delmar Learning. All Rights Reserved.
  4. 4. Decision on Whether to Accept Reservations ( continued ) <ul><li>Reservations should ALWAYS be accepted on holidays: </li></ul><ul><ul><li>Easter, Thanksgiving şükran günü , and Mother’s Day </li></ul></ul><ul><ul><ul><li>Special holidays for families </li></ul></ul></ul>Copyright 2008 Delmar Learning. All Rights Reserved.
  5. 5. Accepting Reservations <ul><li>Once a decision has been made to accept reservations, the restaurant needs to create a policy to deal with reserving tables for guests </li></ul><ul><li>Restaurant can </li></ul><ul><ul><li>Reserve a certain percentage of tables </li></ul></ul><ul><ul><li>Reserve the dining room completely </li></ul></ul>Copyright 2008 Delmar Learning. All Rights Reserved.
  6. 6. Accepting Reservations ( continued ) <ul><li>Reservations work in two ways: </li></ul><ul><ul><li>Restaurant promises to have a table available for the guest </li></ul></ul><ul><ul><li>Guest promises to show up for the reservation </li></ul></ul>Copyright 2008 Delmar Learning. All Rights Reserved.
  7. 7. Accepting Reservations ( continued ) <ul><li>Provides a mutual karşılıklı benefit to both guests and the restaurant </li></ul><ul><li>Advantages and disadvantages </li></ul><ul><ul><li>For both guests and the restaurant </li></ul></ul><ul><li>Essential önemli part of reservationist’s job is explaining to the caller the responsibilities regarding ile ilgili the reservation </li></ul>Copyright 2008 Delmar Learning. All Rights Reserved.
  8. 8. Factors That Affect Taking Reservations <ul><ul><li>The time it takes a party grup to eat its meal and pay its bill </li></ul></ul><ul><li>An importance of the station iş bölümleme </li></ul><ul><ul><li>Each station carrying out among the 12-24 seats interms of service personel- extra info </li></ul></ul><ul><ul><li>Many workers in this sector devides the tables in to 2,4,6 top- extra info </li></ul></ul><ul><ul><li>Reserve more parties than they have tables for </li></ul></ul><ul><li>An easy menu to prepare items </li></ul><ul><ul><li>This speeds up the residence konaklama time </li></ul></ul>Copyright 2008 Delmar Learning. All Rights Reserved.
  9. 9. Taking the Reservation <ul><li>Can be taken by: </li></ul><ul><ul><li>via the telephone </li></ul></ul><ul><ul><li>via the internet </li></ul></ul><ul><ul><li>in person </li></ul></ul><ul><li>Those taking reservations MUST be trained properly so that they can obtain varlığını sürdürmek ALL information needed </li></ul><ul><ul><li>This is the guest’s first contact with the restaurant </li></ul></ul>Copyright 2008 Delmar Learning. All Rights Reserved.
  10. 10. Taking The Reservation ( continued ) <ul><li>Reservations should be taken and placed </li></ul><ul><ul><li>On a preprinted önceden basılmış form (see Figure 8-2) </li></ul></ul><ul><ul><li>Directly into the reservation book </li></ul></ul><ul><li>Operations with multiple çoklu locations konumlandırma have a centralized call center to take reservations for ALL restaurants </li></ul>Copyright 2008 Delmar Learning. All Rights Reserved.
  11. 11. Information to Obtain edinmek from the Guest <ul><li>Name of the guest </li></ul><ul><ul><li>Ensure emin olmak the correct spelling of the name </li></ul></ul><ul><li>Date for which the reservation is desired istenen </li></ul><ul><ul><li>Request day of the week and date </li></ul></ul><ul><li>Time of the reservation </li></ul><ul><ul><li>If time is booked, suggest another time </li></ul></ul><ul><li>Number of guests in the party grup </li></ul><ul><ul><li>Helps in blocking </li></ul></ul>Copyright 2008 Delmar Learning. All Rights Reserved.
  12. 12. Information to Obtain edinmek from the Guest ( continued ) <ul><li>Any </li></ul><ul><ul><li>Special seating or birthday cake </li></ul></ul><ul><li>Guest’s phone number </li></ul><ul><ul><li>Home, business, and cell </li></ul></ul><ul><li>Name of person who took the reservation </li></ul><ul><ul><li>Makes people responsible </li></ul></ul><ul><li>Date reservation was taken </li></ul><ul><ul><li>How far in advance reservations are made </li></ul></ul>Copyright 2008 Delmar Learning. All Rights Reserved.
  13. 13. Explaining Policies of the Restaurant to the Guest <ul><li>Inform guests of any special policies </li></ul><ul><ul><li>Develop checklist of pertinent uygun policies for reservation takers to use </li></ul></ul><ul><li>In order to avoid mistakes repeat the information back to the guest </li></ul>Copyright 2008 Delmar Learning. All Rights Reserved.
  14. 14. Not Accepting Reservations <ul><li>Maximum use of tables is obtain edelde edilmiş </li></ul><ul><ul><li>Not losing money from unoccupied boş tables </li></ul></ul><ul><li>No overbooking fazla reservasyon occurs olmak </li></ul><ul><ul><li>No danger of reserving more tables than guests </li></ul></ul><ul><li>Little preplanning önceden planlanan of reservations </li></ul><ul><ul><li>Only reserves tables for big parties grup </li></ul></ul><ul><li>No-shows reservasyonu iptal ettirmeyip gelmeyen are not a problem </li></ul><ul><ul><li>No danger of holding a table </li></ul></ul>Copyright 2008 Delmar Learning. All Rights Reserved.
  15. 15. Not Accepting Reservations ( continued ) <ul><li>Disadvantage for the restaurant </li></ul><ul><ul><li>Business may be lost because reservations will not be accepted </li></ul></ul><ul><ul><li>Guests may refuse to patronize küçük görmek a restaurant </li></ul></ul><ul><ul><ul><li>Believe they will have to wait for a table for a long period of time </li></ul></ul></ul><ul><li>Disadvantages for the guests </li></ul><ul><ul><li>Far outweigh ağır basmak the advantages </li></ul></ul>Copyright 2008 Delmar Learning. All Rights Reserved.
  16. 16. Reserving Tables Blocking Reservations <ul><ul><li>To reserve a certain table at a certain time </li></ul></ul><ul><li>Purpose is to enable sağlamak the host to avoid overbooking </li></ul><ul><li>Process begins with taking the reservation correctly </li></ul><ul><li>Successful blocking depends upon </li></ul><ul><ul><li>An organized system </li></ul></ul><ul><ul><li>(see figure 8-2) </li></ul></ul>Copyright 2008 Delmar Learning. All Rights Reserved.
  17. 17. Reserving Tables Blocking Reservations ( continued ) <ul><li>All blocking is to be entered in one book or place </li></ul><ul><li>Need physical layout plan of the dining room </li></ul><ul><ul><li>Table numbers and number of seats per table </li></ul></ul><ul><li>Computers </li></ul><ul><ul><li>Programs designed to help blocking </li></ul></ul>Copyright 2008 Delmar Learning. All Rights Reserved.
  18. 18. Blocking in a Small Restaurant <ul><li>Simplest en basit way of blocking tables occurs olmak when a restaurant has a set meal period and a limited number of tables (see figure 8.3) </li></ul>Copyright 2008 Delmar Learning. All Rights Reserved.
  19. 19. Restaurants Without Set Meal Times for Reservations <ul><li>Small restaurants will take reservations on a first-come, first-seated basis temel </li></ul><ul><ul><li>Take reservations at any time during their meal period </li></ul></ul><ul><ul><li>(See Figure 8-4) </li></ul></ul>Copyright 2008 Delmar Learning. All Rights Reserved.
  20. 20. Blocking in a Large Restaurant <ul><li>Principle is the same as for a small restaurant </li></ul><ul><ul><li>But impossible to use the same method because of the large number of tables involved </li></ul></ul><ul><li>Reservation manager </li></ul><ul><ul><li>The person who takes ALL reservations in a large restaurant </li></ul></ul>Copyright 2008 Delmar Learning. All Rights Reserved.
  21. 21. Blocking with Set Meal Times <ul><li>Check-off method </li></ul><ul><ul><li>A method of blocking tables </li></ul></ul><ul><ul><li>See Figure 8-5 and Figure 8-6 </li></ul></ul><ul><li>Key factor in making the system work is constant sürekli communication between the reservation manager and the people taking the reservations </li></ul>Copyright 2008 Delmar Learning. All Rights Reserved.
  22. 22. Accepting Reservations at Any Time <ul><li>Open seating </li></ul><ul><ul><li>A restaurant allows guests to reserve tables for any time </li></ul></ul><ul><ul><ul><li>More planning and organizing is needed to avoid overbooking </li></ul></ul></ul><ul><li>Use of the check-off sheet </li></ul><ul><ul><li>Including the guest’s name and the time of the reservation </li></ul></ul><ul><ul><li>(See Figure 8-8) </li></ul></ul>Copyright 2008 Delmar Learning. All Rights Reserved.
  23. 23. Blocking Effectively <ul><li>Involves much planning and organization </li></ul><ul><li>To block effectively, three items are needed </li></ul><ul><ul><li>Diagram of the dining room </li></ul></ul><ul><ul><li>The reservations </li></ul></ul><ul><ul><li>The check off sheet </li></ul></ul><ul><li>Blocking is an organized process </li></ul><ul><ul><li>(See Figure 8-9) </li></ul></ul>Copyright 2008 Delmar Learning. All Rights Reserved.
  24. 24. Blocking Effectively ( continued ) <ul><li>Problems with the system </li></ul><ul><ul><li>Guests do not like their table </li></ul></ul><ul><ul><li>Guests stay beyond fazla their residence konaklama time </li></ul></ul><ul><li>Taking reservations and blocking requires a lot of organization and preplanning to avoid overbooking </li></ul>Copyright 2008 Delmar Learning. All Rights Reserved.
  25. 25. Call-Ahead önceden telefonla aramak or Priority Seating <ul><li>Guests call the restaurant and have their names added to the seating list </li></ul><ul><ul><li>Holds a waiting spot yerini saptamak for the guest </li></ul></ul><ul><li>Keeps waiting time to a minimum </li></ul><ul><li>Does NOT guarantee a table for a certain time, but a place in line </li></ul>Copyright 2008 Delmar Learning. All Rights Reserved.
  26. 26. How to Alleviate azaltmak No-Shows <ul><li>Some proven denenmiş methods </li></ul><ul><ul><li>Properly train the person taking reservations to explain ALL policies to the guest </li></ul></ul><ul><ul><li>Call and confirm the reservation on the day of the reservation </li></ul></ul><ul><ul><li>Take a deposit for the reservation like hotels do for lodging rooms </li></ul></ul><ul><ul><li>Use computers to track takip etmek no-show guests </li></ul></ul><ul><ul><ul><li>Check name of guest with list of no-shows </li></ul></ul></ul>Copyright 2008 Delmar Learning. All Rights Reserved.

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