Management Standards Application at UCB Restaurant: A Detailed Report

This report analyzes the application of management standards at the UCB restaurant, a training ground for hospitality students. It examines various aspects, including the meal experience, trends in the food industry, menu improvements, restaurant layout and efficiency, leadership styles, staff organization, and relevant legislation. The report highlights the importance of standard operating procedures, food presentation, and storage for customer satisfaction. It also discusses the impact of trends like pop-up restaurants and environmental concerns. Key areas for improvement include menu enhancement through photos and descriptive names, and staff motivation through collaborative cultures and appreciation. The report also covers the importance of organizing staff effectively, adhering to legislation, and ensuring food safety. Overall, the report provides a comprehensive overview of management standards within the context of a student-run restaurant, offering insights into operational challenges and potential improvements.

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,

MENU
Yes, the menu of UCB restaurant can use some improvements. For improving the menu
the following are suggested,
 Promotion the food items with photos on the menu that will increase the sale of the dish
and also attract the customers which are looking for presentation.
 Providing descriptive names to the dishes can also improve the menu.
 Digital signboards are also very attractive to the customers (Alhelalat, Ma’moun and
Twaissi, 2017).
 It is important to understand the what the customers want on the menu to give emphasis
on it.
 Seasonal innovations are important to be made on the menus.
MENU of UCB restaurant
To Begin Crispy Duck Salad
Seasonal soup of the day
To Follow Battered COD Fillet
Baked Stuffed Aubergine
To Finish Baked Egg Custard
Pannacotta
Tanzanie Choclate Mousee
To End Tea
Coffee

Layout and efficiency restaurant
The layout of a restaurant includes the seating, wait stations and storage facilities of a
restaurant. For creating a proper balance in the restaurant it is important to have the right number
of tables. The customers want decent space between them in order to enjoy their own privacy.
For the efficiency of the restaurant the movement of the waiting staff is very important to
considered. The responsibilities of different waiting staff are,
Head waiter :
The role of head waiter is organization of the rest of the staff. Creation of table for
customer specific. Staff briefing is the responsibility of the Head waiter. It the duty of the Head
waiter to greet the customers on their arrival. Most important role is to monitor the standards of
service (Lee, Hallak and Sardeshmukh, 2019).
Food waiters :
The main role of food waiters are to set-up a room and also greeting its guests. Other
responsibilities include taking orders serving the customers food and also preparation and
presentation of accounts of the customers.

From the above diagram it is understood that for providing proper food service the
restaurant should follow the certain steps which are the part of a cycle. For improving the food
services in UCB restaurant it is important to follow the following factors,
Storage :
Storage is very important for the restaurant as it provides the restaurant proper ways of
preservation of the food. This provides the restaurant ways for reducing the possibilities of
wastage of food. It is also very important for keeping the food fresh for preparation (Kim and
Hall, 2020).
Food Preparation :
The food preparation for the restaurant is also very important for the restaurant. It is
important for the restaurant to have designed ways of production. This includes designing of a
recipe, because it is impossible for the restaurant to achieve consistency without a proper recipe
or production process.
Cleaning and washing :
It is also very important for the restaurant keep proper cleaning in the kitchen, tables and
other places of the restaurant. This is important because cleaning and washing comes under the
good hygienic process of the company. Thus, it helps it with the improving the food services as
well.
Service :

For a restaurant it is important to provide good services along with good food. Good
services include greeting the customers and allotting them a decorated service. The efficiency
service is improved with a planned process of waiting staff.
Leading and motivating
The two different types of identified leadership styles are,
Participative Leadership :
This style of leadership influences the leader to involve the team members into the
decisions of the restaurant. This makes the team members feel more engaged as they help the
restaurant to be more effective specially when facing special situations. The issue of this
leadership style is that it gives rise to the development of high egos in the team.
Delegative Leadership :
In such leadership the team members are given initiative by the leader about their role in
the restaurant. It is a very effective style as if the members of the team are competitive it can
increase the productivity of the restaurant. However, Such leadership style often witness
conflicts.
Two strategies with the help of which the team member of UCB restaurant can be
motivated are,
Creation of collaborative culture :
When a restaurant is successful in the development of a culture in the restaurant which
provides the team members to have a collaborative approach to their work the team work of such
a restaurant increases. This is the key for the motivation of the employees which believe in each
other for gaining help. Such a culture increase the engagement and improves the relationship of
the employees (Jung and et.al., 2018).
Showing appreciation :
Appreciation is important to be given to the employees of the restaurant which perform at
their maximum or are successful satisfying the customers. Appreciation can be provided in the
means of monetary means also for motivating the customers even more. In UCB restaurant the
team members are students in training thus giving them appreciation will definitely improve the
productivity of the company.

Organising staff
Success of the restaurant is done by making the staff happy. Managing the staff includes
chefs, waiters, cleaners, busboy and the demands of customers. Organising all this can take a lot
of time and efforts for the management team of UCB restaurant. To encourage the environment
in the restaurant and set some working standards requires organising the staff. Organising the
staff members in UCB is done by initially taking note of personal schedules of the employees
while creating company’s work schedule. The organisation is working very closely as they can to
ensure that there is not a constant sacrifice (Smith, 2020). It looks in the matter where the
employee is uncomfortable with the roles and responsibilities given to them. In a potentially
stressful work space this is often neglected. UBC is very flexible organisation and therefore,
more employees are interested in working for the company. This helps in saving time and money
for the restaurant as there is no need to have a recruitment process rescheduling for time to time.
The best way used by UCB to organise their staff is knowing more about them.
It helps in finding out what work is the individual good at. Delivering best quality food
with more efficiency and good service which is more customers friendly is very important. So
the main aim of the company is to keep them motivated and be patient with them especially
during the time of a complaint from customer. The company has made use of technology for
organising their staff (Jerez-Jerez, 2021). They are using online and mobile employee scheduling
system which enables the staff to assess their work schedule and swap shifts according to the
convenience. The employee break policy in UCB restaurant is to make sure that all employees
are on same page about their break times. Employees are supposed to work for certain hours
before taking their 15 minute break. The break policy is in such a way all the employees does not
take break at the same time. The break system n the organisation helps in improving the
productivity of employees and given them time to recharge.
Legislation
Owing a restaurant comes with many restrictions and handling the business is very
challenging. Almost every business must work with a state and federal permits to be open and
operate smoothly. In the case of a food restaurant these legislations is very strict. A restaurant is
inspected by state and local health departments to ensure the safety in food. A restaurant must
run having a food service license. Before opening a restaurant, it has to go through regular

inspections to keep the license (Magnusson, and et.al., 2019). The permits can be cancelled
depending on the number of violations. The food and services are graded and bad grades can
drive the customers away. Next is about the storage of food. Safe storage of food will avoid
having food borne illness. The food must be stored separately with proper labelling of received
date. It should not be stored above 40 degrees as it will allow the bacteria to grow (Rules and
regulations for restaurants and bars, 2019). Another important legislature relevant to food
business is the safety and cleanliness of the employee working within the organisation. To
protect the health of customers, it is important that employee in a restaurant work with proper
cleanliness. They must not work when they ill or sick. All the employees must complete the food
safety course before working in a restaurant. Employees of the restaurants are addressed with
occupational safety and health hazards regulations. Employee working in a food outlet are more
likely to slip and fall, they have to do heavy lifting, there are many chances of stove and oven
fires and they inhale improper ventilation. To protect the employee from all these issues, the
company must follow the rules and regulations of safety which will also be important to avoid
having any penalties or facing a legal suit.
In the process of the assessing the risk on the area of kitchen, the initial step is to identify
any hazards. The company is concerned with the healthy and safety of their employees and
therefore does regular check and listens to the opinions of their staff. The floor near the dish
wash area is wet. There is a safety system in the walk in freezers. There are proper shelves
provided in the store area. Next step is to determine which employee can be harmed and by what
source. Staff working in washing area might suffer from skin irritations because of water and
detergents. The ice machine is developing a leak and not freezing the ice properly. The risk is
evaluated that UCB is taking care of all the process to control the risk and lastly, the findings are
recorded.
Quality
There are some basic instructions given to the employee working in the restaurant to
ensure the best quality and food and service. Hair of the employees must be secured at all the
time and this can be done by making the kitchen staff wear hair nets and the food serving people
must be asked to tie their hair in a ponytail or have trimmed style of hair. Hair must be clean and
away from the food being cooked and served to the customers (Rules for employees at
restaurants, 2019). Facial hair like beard must be groomed even for the sake of appearance along

with hygiene. The clothing of the employee must be free from any stains and holes while the
shoes must be coordinated.
Deodorant is mandatory for everyone. All this helps in ensuring good impression about the
restaurant in the eyes of customers. Employees are instructed to wash their hands thoroughly
under warm water. The staff of the restaurant must be welcoming and polite when the customers
are seated. They are always to be active in asking about any refills or address the requirements of
customers (Han, H. and Hyun, S.S., 2017). The staff must never interrupt when someone is
saying and the words chosen are very important. All the employees must be kind to the
customers and mostly importantly become cordial. Staff should have good knowledge about the
menu.
In the case when the quality of the food offered and the service provided to the customer
was not up to the mark, then UCB restaurants took corrective actions. For example when the
customer was not happy with the service of an employee, UCB asked the employee to take a
proper communication skills class. It impacted the customer as even one small mistake like can
make them unsatisfied with the restaurant but the food quality has won over their heart.
Operational issues
Making the business of restaurant comes with lots of ups and down. There are few
operational issued faced by UCB restaurant in their working patterns. The major problem is
being ethical in food services. Food is supposed to treat with utmost care. The company faces
operational issues during the transportation of food which are not arriving on time, temperature
control in the transport vehicle or the food being contaminated (Goh, and Jie, 2019). It can lead
to poor food safety problems. Managing the restaurant staff is a tough job as keeping close eye
on their action is not possible. Thus, managing the team structure can create problems. Another
important operational issue comes in the customer services. Keeping the customers happy by
providing them flawless dining experience is bit challenging.
The manger must find a trust worthy food transportation service which will not
compromise the quality of food. Another thing helpful can be training the staff better to maintain
proper hygienic practices and making the equipments used to cleaned properly and sterilised.
During the time of managing the team, a manger must imposed restaurant staff rules and
schedule the workforce carefully (Jun, Kang, and Hyun, 2017). They must find a perfect balance

to train the staff while handling difficult situations. Customer problems can be solved by training
the staff to be accommodating.
Reflection
I had a great experience in working on this portfolio report. I received so much exposure
from this practical session which would have never possible from books. Some of mu strengths
includes being curious which helped in work on this portfolio by taking full interest. The areas
for improvement are probably being more proactive and organised. I must learn how to manage
my time according to the situation. I must work on being self organised and the first step to do so
is by making lists. I have great communication skills which helped in my research.
CONCLUSION
Managing a restaurant is not everyone’s cup of tea. A proper restaurant management
requires a single person to handle wide range of things. This manger must be problem solving,
resilient and the one who can recognise the weakness and make it strength. It can be seen that
many problems are created in maintaining and organising the operations of a restaurant. The
rules and regulations helps in maintaining a proper functional restaurant and the instructions
given to the employee members will help in improving the quality offered by the restaurant. In
the end the most important thing is to create positive work space for both employees and
customers. It will help in uplifting their experience and relation with the restaurant. Business of
the restaurant is to make customers feel happy and satisfied and a restaurant like UCB must
follow all the things in achieving the same.