Cookery: Serving Guests, Problem Solving, Delegation Report Analysis

This report provides a comprehensive analysis of restaurant service, problem-solving, and delegation within the context of cookery. It begins by outlining the step-by-step process of serving a guest, detailing each stage from greeting to bill settlement, and emphasizing service standards and best practices. The report then delves into problem-solving scenarios, presenting standard operating procedures (SOPs) in a table format and identifying potential issues such as documentation problems, non-compliance, and financial discrepancies. It proposes solutions, including the implementation of computerized systems, adherence to regulations, and financial record audits. Finally, the report explores delegation, outlining key steps for effective task assignment, including preparation, clear communication, and commitment to training. The report concludes by referencing relevant literature to support its findings and recommendations.

Running head: COOKERY
Cookery
University Name
Student Name
Authors’ Note

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Table of Contents
Assessment 1: Part A.................................................................................................................2
Assessment 2: Problem Solving.................................................................................................7
Assessment 3: Delegation..........................................................................................................9
References................................................................................................................................11

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Assessment 1: Part A
Sequence of selected work of “Serving a guest at a restaurant”
Step 1: Greet and welcome
- It is important to smile, need to be warm enough and invite them
- Introducing oneself to the guest at the table
- Placing a beverage napkin on the particular table
- Offering beverages to that table and suggesting particular beverages (both alcoholic as
well as non-alcoholic beverages)
- Repeating one’s name at least thrice within the course of interaction with the guest
right at the beginning (Cardwell 2017)
Step 2: Returning the specific beverage within the time period of 2 minutes to 4 minutes
- Informing guests regarding daily characteristics
- Being descriptive and using words such as tantalizing, succulent as well as
scrumptious
- Asking in case if any guest has any kind of queries regarding the restaurant’s menu
- Recommending a specific appetizer by name along with an entree (Cardwell 2017)
- Taking the order
Step 3: Placing or else staging the order-
- Placing position numbers are essentially mandatory and posting in the kitchen for
assessment
Step 4: Marking the table

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- Making certain that there are certain specific condiments as well as utensils for
particular items of food (for instance, ketchup, forks and steak knife). Making sure
that the guests do not face the need of asking for anything to one serving them during
visit (Yancey et al. 2016)
Step 5: Delivery of food
- It is obligatory to serve the food to ladies first and then to the gentlemen by
particularly least pivot point and ask the guests whether there is something that needs
to be brought to them
Step 6: Checking back
- It is important the check the quality of the food before serving the same and at least 2
bites is necessary (Yancey et al. 2016)
Step 7: Maintenance of table
- Checking the levels of beverage and offering the guests another round of the specific
drink
- Removing different unused dishes on particularly unused plates, wrappers and many
others
- Guests also need to have things that they are using in front of them
Step 8: Clearing the table after reception
- Removing things that the guests are not utilizing (Yancey et al. 2016)
- Avoid stacking dishes on the particular table
- Avert stacking dishes against the body and avoid looking sloppy
Step 9: Presenting desserts/coffee as well as cordials

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- Menus of desserts have the need to be dropped
- It is important to recommend special desserts, coffee as well as after dinner drinks and
many others (Cardwell 2017)
- Desserts need to be served within 8 minutes to 10 minutes
- Coffee also have the need to be served within the period of 3 minutes to 5 minutes
- It is also crucial to maintain table until the departure of the guest
Step 10: Checking presentation
- Thanking the guest and asking them in case if they are already loyalty members.
- Then , it is important to know whether they are interested to become members
- The guests also need to be informed that bills can be taken away once guests are ready
Step 11: Prompt Check settlement
- It can be seen that guests dislike waiting for long hours for processing their bill
essentially after having a delicious dinner. Processing payment along with rewarding
points within the period of 2 minutes of accepting their payment is essential (Cardwell
2017)
Step 12: Thanking the guest and inviting them again to visit
- Thereafter, it is important to thank guests for coming and show them that the
restaurant is for the customers and they intend to serve them in the best way.
Assessment 2: Problem Solving
SOP in a table format (Serving a guest at a restaurant)
Steps in the processes in a logical as well as
efficient order
- Greeting and seating
- Service standards for menu

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Presentation (Cardwell 2017)
- Service standards for order taking
- Point of sale key in process
- Order delivery service
- managing bills and arranging for
final settlement
- Guest Departure and bidding
farewell
-
Requirement of physical resources Bankuet servers also known as cater waiters
are necessarily wait staff who operate for
different catering events as well as banquets.
Functioning with the catering staff who
necessarily arrange course, banquet servers
have the need to make certain that each
course is offered as soon as possible. In
addition to this, banquet servers need to keep
glasses filled, eliminate each plate and answer
questions from different guests (Park and
Lee 2015).
Requirement of human resources It is important role as well as accountabilities
of the HR in the process of recruitment along
with selection procedure engage in the
process of creation of job descriptions. Again,
restaurants that necessarily serve alcoholic
beverages have the need to be certified

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employees. Appropriate orientation along
with various on-boarding functions for
various employees is important for
employees. Restaurant managers are also
accountable for handling issues related to
work force. Members of the staff also need to
be surveying and establishing competitive
salaries and wages (Park and Lee 2015).
Performance standards in each step Performance standards for each step:
-Guests needed to be greeted properly at
entrance, offer guests their selection of
seating, table seating also need to be adjusted
to particularly guests (Young 2016)
-Beverage menu needs to be clean and has to
be in good condition, presented in 2 to 3
languages, presented opened, let them know
regarding alcoholic alternative, indicated any
recommendation, informed the guests that
one serving guests would be ready to take the
order.
Order Taking Service Standards Staff members also need to have a warm
attitude, approach table within 10 seconds, be
attentive, repeat order of the guests, inform
guests about expected time of service,
approximate time of service (Park and Lee
2015).
Point of sale in procedure Cross checking different key in order,

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Barman also need to serve the drinks with the
particular POS ticket,
Key in order for POS system,
In case of any wrong order key, search for
assistant manager
Service of order delivery Waiter can assess the order and put on the
same on tray, offer to pour beverage, ask if
help is required
Managing bills as well as final settlement It is important to make sure that bill is
accurate, cross check the bill before
presenting the same to the guest. Bill needs to
be presented in a particular company bill
folder, retire from table and thereafter remain
within vicinity (Young 2016)
Assessment 2: Problem Solving
Issues that might arise:
Issues related to documentation can be cited as a potential problem. This issue can lead to
loss of data specifically in the event of catastrophe, time as well as cost overruns, gaps in
communication, bad decisions, loss of opportunity to serve the customers better and delight
them

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Issues associated to non-existence of RSA signage along with staff is yet another issue. Non-
compliance with RSA signage can lead to cancellation of liquor licensing. Non-adherence to
regulations can lead to fine (Park and Lee 2015).
Cashier balances when not in balance can be considered to be a risk. Short term issues of
overstatement and understatement can affect the business adversely. A wrong presentation of
negative balance of cash will reflect that expends depletes capital as well as long term lack of
profitability. Again, wrongful presentation of positive cash can create over confidence of the
management as this will show that cash exceeds working capital.
Bar taking declining rapidly- This shows that the retail sales of beer is decreasing rapidly.
Customer Complaints were high: This reflects that customers are not satisfied with the
offerings of the firm and there is rising resentment among them (Baranowski et al. 2015)
Staffs were out of uniform and often late or not at their station: This shows that the
management lacks sternness to implement the regulations. They are also lackadaisical and
lacks professional attitude to work.
Process of solving problem
In a bid to solve the problem of improper documentation, management of the firm can think
about implementation of advanced computerised systems of maintaining documents and
overcome the issues. In order to maintaining compliance with regulations RSA signage, it is
important to check the functional system of maintaining signage. Audit of financial record
keeping can help in checking the cashier balance (Cardwell 2017). This would require
frequent checking by the assessor. The company can think about diversifying the business
and acquiring business from different quarters of the business and concentrating not only on

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the bar take a ways. In addition to this, customer complaints can be lessened by acquiring
regular feedback from customers and thereafter working on improving the areas of concern.
Involving other people in making any of these decisions
Harry can involve other people for arriving at the decisions as the areas of concern in the
business involves different divisions. Therefore, experts from other quarters are also
important for addressing the identified issues.
Requirement of documents for supporting changes
The documents are necessarily required for supporting changes aimed at addressing the issues
(Yancey et al. 2016). Workplace records that are necessary are the written instructions by the
management to carry out the transformations. The nitty-gritty of the changes along with its
features, costs and benefits can be documented for checking the feasibility of the changes.
Assessment 3: Delegation
The steps include the following:
-It will be important for Jake to prepare for delivering outcomes successfully in case if the
task is delegated to them (May 2014)
-It is significant to assign tasks properly and handing over deliverable with time, budget
along with context to augment understanding
-Present tips along with coaching whilst making it clear to the employee
-Set anticipations for communications as well as updates: total frequency, content and many
others (McLeod 2015)

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-It is also important to confirm understanding. This refers to the process of confirming
particularly understanding that essentially takes around 60 seconds and can ascertain both
success or else failure of delegation.
-Commitment needs to be there to deliver huge amount of training is required. Commitment
refers to the fact that it is important to handover the baton to the person successfully (Belk et
al. 2015).
-It is also important to avoid the system of “delegating back”. Delegated tasks necessarily
return back to add to the workload of the manager and this can be identified as the delegating
back.

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References
Belk, K.E., Dikeman, M.E., Calkins, C.R., King, D.A., Shackelford, S.D., Hale, D. and Laird,
H., 2015. Research guidelines for cookery, sensory evaluation, and instrumental tenderness
measurements of meat. American Meat Science Association, Champaign, IL, USA.
May, R., 2014. The Accomplisht Cook or the Art and Mystery of Cookery (1685). B&R
Samizdat Express.
Yancey, J.W.S., Apple, J.K. and Wharton, M.D., 2016. Cookery method and endpoint
temperature can affect the Warner–Bratzler shear force, cooking loss, and internal cooked
color of beef semimembranosus and infraspinatus steaks. Journal of animal science, 94(10),
pp.4434-4446.
Cardwell, S., 2017. Season to taste: Television cookery programmes, aesthetics and
seasonality. The Journal of Popular Television, 5(1), pp.11-29.
Park, E.H. and Lee, Y.E., 2015. Task Satisfaction, Job Satisfaction, Organizational
Commitment, and Turnover Intension of Center for Childrens Foodservice Management
Employees. Journal of the Korean Society of Food Science and Nutrition, 44(12), pp.1881-
1894.
Young, T., 2016. Knowledge management for services, operations and manufacturing.
Chandos Publishing.
McLeod, B., 2015, March. The English and Australian cookery book;'Some Australian
aristologists'[Book Review]. In Papers and Proceedings: Tasmanian Historical Research
Association(Vol. 62, No. 1, p. 67). Tasmanian Historical Research Association.