An Analysis of the Relation Between Kitchen and Front of House Staff

This report focuses on the relationship between kitchen and front-of-house staff in restaurants, emphasizing the importance of effective communication and teamwork for enhanced customer service and overall business productivity. The literature review highlights the impact of strong staff relationships on profitability, customer satisfaction, and job satisfaction. It references studies that emphasize the crucial roles of both front and back-of-house staff in delivering positive customer experiences, using examples from the Hotel Malmaison in the UK. The report stresses the need to bridge communication gaps, improve service efficiency, and utilize technology to foster closer connections between teams. The conclusion reinforces the need for coordinated efforts and a shared objective among all employees to ensure customer satisfaction and maintain a strong business image. References include journal articles and online resources supporting the arguments made throughout the report.

THE RELATION BETWEEN KITCHEN STAFF AND
FRONT OF HOUSE STAFF OF RESTAURANT
EXTREMELY

Table of Contents
INTRODUCTION...........................................................................................................................1
LITERATURE REVIEW................................................................................................................1
REFERENCES................................................................................................................................3

INTRODUCTION
In this present report the project is going to focus on the aspects of the relation between
managers and staff with effective statement of literature review.
LITERATURE REVIEW
Effectiveness of relation between managers and staff-
The relation between manager and staff should be improvise in order to have productivity
and profitability of business. According to Kearney, and et.al., (2017). Has stated that the
environment of the system can be in positive if the managers and employees in the organisation
working together. As per the view of has argued that effective relation helps to cope up with
forces of competition in the market. According to Kearney, and et.al., (2017)..said that the
quality of relation between then helps in the manner to bring profits, customer service and job
satisfaction etc.
Impact of relation between kitchen staff and house staff-
According to Kearney, and et.al., (2017). has stated that the both front and back office
plays crucial role in relation to give good service to their customer. With the view to Hotel
Malmaison hotel of UK, taking various initiative in order to deliver the great experience to their
guest. As per the view of Kearney, and et.al., (2017) has argued that they should give warm
welcome to their customer. The communication gap between both front and back office should
be improvise. The customer feel satisfied if they get good service from whole of the office staff.
According to the statement of Swensen and Shanafelt, (2017) has proved that without having
good communication and relation between front and back staff the customer have to wait for
table and other service. It can be said that the manager of the hotel should take effective steps in
order to satisfy the customers as well maintaining the strong image of the hotel. As per the view
of Kearney, and et.al., (2017) they should talk to the chef of the kitchen about their hospitality
service to guest. The object of whole staff are same to satisfy the need as kitchen staff have to
deliver better quality food, deliver the quick service and efficient and effective services with the
reduction in food wastage. The relation between front and back house ensures that organisation
has expertise manger support who has the ability to understand the each aspect of the both front
and back house. The both staff have to work for the same object so that they should work in
together manner. At the time of launching the new scheme or anything else give both front and
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back house opportunity to show their skill in well and effective manner, this comment has been
passed by Kearney, and et.al., (2017) the chef should present their dishes to front house team
then they should show their dish to the customer with intention to presentation. The technology
should be utilise in the perfect way to have more close connection with front house team. With
the help of effective technology the issues between front and back house can be improvise. In
this manner the activities of workforce can be in more confident manner who can give
concentrate on serving customer, chasing their order and other services.
CONCLUSION
From the following report it has been concluded that all employees of the organisation
work in effective and together form. The front and back staff should have done their activities in
well coordinated manner so the customer can be satisfied with the services they are offering in
the market.
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REFERENCES
Journal & Book
Kearney, T and et.al., 2017. Emotional intelligence in front-line/back-office employee
relationships. Journal of Services Marketing. 31(2). pp.185-199.
Petrelli, D and et.al., 2017. Tangible data souvenirs as a bridge between a physical museum visit
and online digital experience. Personal and Ubiquitous Computing. 21(2). pp.281-295.
Swensen, S.J. and Shanafelt, T., 2017. An organizational framework to reduce professional
burnout and bring back joy in practice. Joint Commission Journal on Quality and Patient
Safety. 43(6). pp.308-313.
Online
Improve communication between front and back house, 2017. [Online] Available through:
<http://www.bighospitality.co.uk/Business/How-to-improve-communication-between-front-and-
back-of-house>. [Accessed on 5th September 2017].
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