Applying Management Standards

Applying management
standards

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
MAIN BODY..................................................................................................................................3
The meal experience....................................................................................................................3
Trends, Fashion and Diet.............................................................................................................4
MENU..........................................................................................................................................5
Layout and efficiency restaurant.................................................................................................6
Leading and motivating...............................................................................................................8
Organising staff...........................................................................................................................9
Legislation...................................................................................................................................9
Quality.......................................................................................................................................10
Operational issues......................................................................................................................11
Reflection...................................................................................................................................12
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................13
Books and Journals....................................................................................................................13
Online........................................................................................................................................13

INTRODUCTION
Management standard is known as the standards which include issue which is related to the
workload, work patterns and also the work environment. Application of this standard includes
the encouragement of activities, sponsorship and other resources. In this project the application
of management standard is shown on UCB restaurant. This restaurant is situated in Birmingham
college of food, it's a place were the students learn about the experiences of the hospitality sector
by working for the restaurant. This restaurant is exceptional at providing the meal experience to
the customers. With its amazing value menu this restaurant also enjoys great reputation in the
market. In this project the motivation strategies of team members is shown for the restaurant.
MAIN BODY
The meal experience
Standard operation process is called as the steps with proper documentation for
standardizing a continuous function in the organization. The kitchen operations of UCB
restaurant which includes the preparation of food is important for the restaurant to handle. For
achieving increase in sales with meal experience of the customers the restaurant should have the
following,
Recipes and food preparation method :
This is important for the restaurant in order to maintain consistency in the meal
experience of the customers. It provides the restaurant to maintain a process of making a certain
dish (Kim, Song and Youn, 2020).
Presentation of food :
Presentation of the food is important in the current market with the millennials as the
customers. This is because most of the individuals post their food over social media so a properly
presented dish is more acceptable.
Food storage :
Storing the food properly is very important for making sure that the food stay fresh in
their inventory. Any errors in the storing process can lead to compromise in the quality of the
food and also be harmful for the customers.
The strengths USB restaurant has in its customer meal experience are,
 It provides it customers with unique dining experience.
 This restaurant is renowned for its high levels of cooking services.

 Important feature of this restaurant is that they are very creative as they are run by
students in training (Poltavska, 2017).
The areas in which this restaurant can improve itself are,
Consistency :
This restaurant consists of shelf who are students who are in training therefore there are
more chances of them making a mistake or lacking consistency in providing customers meal
experience.
Engaging staff :
It is also important for the restaurant to make their staff have good engagement with each
other and also with the customers. Good relations will help the restaurant to understand the
customers which can help in improving customers experience (Penaflorida, 2019).
Trends, Fashion and Diet
Evidence :
McDonald's have planned to introduce green kitchens and environment safe practices.
They have promised to use 100% of the renewable or recycled materials for the packaging for
their food (McDonald's, 2021).
Trends :
The mass awareness about the environmental concerns have started to influence many
restaurants for introducing solutions to the problems of environmentally safe practices.
Restaurant staples such as plastic cups, packaging bags, straws and other things which are
necessary for the restaurant. This trend is finding the solution for this issue which is being
practices by many restaurants.
Evidence :
Gucci Astoria is a restaurant which in 2019 started the use of their pop-up restaurant.
This was situated in Singapore with a three Michelin star chef, it was their first food venture
outside of Italy.
Trends :
Po-up restaurant is a trend which has been influenced by the popular cultural ideas. They
are themed spots and are basically casual dining (Lu and Gursoy, 2017). It has no specific design
it can be anything. For example New York City has many restaurants which are influenced by
the popular sitcom Friends, which had the Central Perk,