Reflective Report on Restaurant Management

REFLECTIVE REPORT
0

Table of Contents
Introduction................................................................................................................................3
The vision...................................................................................................................................3
Restaurant Management.............................................................................................................3
Data Analysis.............................................................................................................................4
Experience description and interpretation..................................................................................4
Evaluation of team and personal performance...........................................................................5
Guest Satisfaction.......................................................................................................................5
Future suggestions......................................................................................................................5
Conclusion..................................................................................................................................5
References..................................................................................................................................7
1

Executive Summary
Food and beverage industry are a thriving sector that is subject to some serious management
and quality regulations. It is a part of the service industry which is focused in providing
services that can be encashed. This is the sector that is most volatile as restaurants and
eateries come up and go down within limited time. It all depends on how the resources were
managed and their ability to please their customers. The following study is reflective report
discussing the way “Spritz it Up” restaurant was managed. It includes the visions that all of
us looked forward when managing the restaurant. It acts a basic plan for how the restaurant
will be managed. In the next section various aspects of restaurant managed were looked into.
Performance indicators and the set targets have been provided to gain a better idea about our
management process. In the end our personal and team experiences have been summed along
with future suggestions for the restaurant.
2