Comprehensive Analysis of the Vietnamese Restaurant Operations

This report provides a detailed analysis of a Vietnamese restaurant, examining its business environment through a SWOT analysis. It explores the internal strengths, such as a skilled team and diverse menu, and weaknesses like limited workspace. The external environment, including opportunities like fresh ingredients and threats are also considered. The report delves into the restaurant's strategic goals, which include nurturing and inspiring individuals, and its matrix organizational structure. It covers functional, geographical, product, and team structures, along with the restaurant's culture of openness and inclusion, communication strategies, leadership style, emphasis on teamwork, and employee motivation through expectancy theory. The report concludes by highlighting the key aspects that contribute to the restaurant's success and provides a comprehensive overview of its operations.

Running head: HOSPITALITY 1
Hospitality
Student’s name
Professor’s name
Institutional Affiliation
Date

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Table of content
Table of content..........................................................................................................................................2
Executive summary..................................................................................................................................3
Introduction.............................................................................................................................................3
Business environment of a Vietnamese restaurant.................................................................................4
The Internal environment of the Vietnamese restaurant........................................................................4
Strengths.............................................................................................................................................4
The weaknesses in a Vietnamese restaurant.......................................................................................5
The external environment of the Vietnamese restaurant.......................................................................5
Opportunities......................................................................................................................................5
Threats.................................................................................................................................................5
The strategic goals and structure of the Vietnamese restaurant.............................................................5
Functional structure............................................................................................................................6
Geographical structure........................................................................................................................6
The product structures........................................................................................................................6
The teams' structure............................................................................................................................6
The culture of the Vietnamese restaurant...........................................................................................7
Communication in the Vietnamese restaurant........................................................................................8
Leadership in a Vietnamese restaurant...................................................................................................8
Teamwork in the Vietnamese restaurant................................................................................................8
Motivation in the Vietnamese restaurant...............................................................................................9
Conclusion...............................................................................................................................................9
References.................................................................................................................................................10

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Executive summary
The Vietnamese restaurant is business organization situated in Australia and other states like the
United States, Canada, and France. The restaurant deals mainly with cultural foods and
beverages with typical flavor. The strategic goal of this business organization strategic goal is to
nurture and inspire the spirit of individuals by providing them with favorite meals and drinks.
The Vietnamese restaurant is based on matrix structure which is favorable to both customers and
employees. This is because it has enabled the workforce to share critical information among
themselves and the management. The principal objective of this report is to provide an analysis
of the Vietnamese restaurant to various principles and theories. This report contains the
background of the organization, its environment, structure, and strategic goals, culture,
communication style, leadership style team and motivation of workers.
Introduction
The Vietnamese restaurant is found in various states like France, Canada, the United States, and
Australia. Vietnamese restaurant deals with the beverage and foods constituted by the five key
aspects of correspondence within the overall meal. Every meal provided in the Vietnamese
restaurant contains a typical flavor reflecting more than two components (Carruthers,2012). The
restaurant has other vital ingredients like soya sauce, fresh herb, rice, shrimp paste, vegetables,
fish sauce, and fruits. Vietnamese restaurant also has a variety of traditional methods of
preparing meals. For example, barbequing, boiling, frying, steaming deep-flying, simmering and
stewing. Concerning the Vietnamese beverages, they are comprised of the coffee and the green
tea, in which the most common drink is coffee (Fogarty, 2012). The green tea is usually provided
after the main dishes for free, and coffee is available at the shops being managed by the
restaurant. The recipe of Vietnamese restraint uses mint, lemongrass, Saigon cinnamon, lime,

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and ginger. Many customers like Their traditional meals because of its minimal use of oil, fresh
ingredients, vegetables and herbs (LAING, J., & FROST,2016). Therefore, this is one of the
restaurants that can bring individuals a peaceful environment to have a healthy discussion with
friends and family members.
Business environment of a Vietnamese restaurant
The setting for the Vietnamese restaurant will be analyzed through the SWOT analysis theory
(Suh, 2014). The SWOT (Strengths, weakness, opportunities, and threats) where the strengths
and weakness are the internal factors for the restaurant and risks and opportunities represent the
external environment of the organization.
The Internal environment of the Vietnamese restaurant
Strengths
The strengths of the organization are composed of a highly skilled team with various experiences
and knowledge in serving the clients (Ebonzo & Liu, 2013). The restaurant provides the
customers with a menu that contains a wide range of items of different affordable cultural foods.
The business organization can monitor its products by choosing appropriate suppliers since most
of the foods on the menu are the kinds of seafood. This is because seafood must always be of
high quality and fresh an aspect that has made the Vietnamese restaurant one of the best
restaurants in the region. The restaurant is also strategically located at the position where there is
no other restaurant offering cultural foods. The opening and closing hours is another aspect that
has given this organization a chance to stand out in the business. The restaurant opens at 9 a.m.
up to 11 p.m. in weekdays and 9 a.m. up to midnight in the weekend and during public holidays.
The key focus of the organization is on the individuals who prefer going out as couples, friends

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or as family members and not always early. Vietnamese restaurant has excellent expertise who
can design birthday, wedding and organizational meeting banquets.
The weaknesses in a Vietnamese restaurant
Lack of enough working space especially the kitchen area is one of the gap observed in the
restaurant. The guest area can also accommodate not more than hundred people; thus the
restaurant cannot be suitable for large parties. Secondly, though the Vietnamese restaurant can be
found in different regions of Australia and other parts of the globe, their name is not very
common.
The external environment of the Vietnamese restaurant
Opportunities
The restaurant provides a wide variety of meals since the customers come from various cultures.
Foods are always very fresh, and their prices are fair to accommodate every individual although
it might vary depending on the choices of the clients. In such instances, there are high, low and
medium prices but this does not affect the quality of preparation and serving. What makes the
restaurant to attract more customers is the fact that it provides a big selection of foods and
beverages.
Threats
The threat is an external aspect that does not significantly impact the Vietnamese restaurant; their
foods and beverages are unique. For instance, they have focused on one type of foods which is

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cultural foods for the sake of monitoring their quality. The organization is always on the efforts
of maximizing opportunities to eliminate any possible threat.
The strategic goals and structure of the Vietnamese restaurant
The strategic objective of Vietnamese restraint is to nurture and inspire the spirit of individuals
by providing excellent foods and beverages. Vietnamese restraint structure is based on the matrix
structure and makes the best organizational structure since it combines more than one
architecture. The workforce shares critical information to two or more operational managers and
the messages are transferred in two or more ways. The other forms of structure that constitute the
Vietnamese structure are the functional, product, geographical, team and divisional structure
(Selvarajah, C., & Masli.,2011).
Functional structure
This type of structure is concerned with the grouping of workers depending on various business
roles. For instance, the Vietnamese restaurant has finance, marketing, and the human resource
departments to implement its policies (Poister, 2010).
Geographical structure
Vietnamese restaurant geological structure is based on the physical situation of its operations.
The organization is located in various countries in the world for example, in Australia, United
State, Canada and France (Rainey & Fernandez, 2012). Each of these geographical locations has
senior management teams in which the local managers report to at least more than one head. This
allows the organization to exercise geographic requirements regarding the foods and beverages
by the clients.

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The product structures
Vietnamese restaurant has a product-based structure to address the line of the commodities. The
business organization has a structure for beverages and foods. This kind of structure has enabled
the restaurant to the development and growth of their meals and drinks. Such product
development offers the organization with competitiveness considering the threats surrounding
the business as discussed above.
The teams' structure
Various groups are used in multiple parts of the Vietnamese restaurant. Although these teams are
observed in the lowest level of management especially in the kitchen department. According to
Henri Fayol first principle of work division, employees have specialized in various fields and
possess unique skills (Shakir, M. (2014). Thus, specialization plays a vital part in the
ineffectiveness of the employees and also raises productivity. Hence, in the restaurant, there is
some groups are organized to deliver foods and beverages to the customers concerning the orders
made. This form of organization has helped the Vietnamese restaurant to offer efficient and
effective services to their clients.
The culture of the Vietnamese restaurant
The culture of a Vietnamese restaurant is diversified which makes it unique with regards to its
products and services. Its key aspects include; openness, relationship-driven technique, diversity
and inclusion. Being open is one of the fundamental elements of Vietnamese restaurant's culture.
The culture of transparency has been introduced in the organization to help the workforce to
share various issues with the management (Çalişkan., 2010). Through the openness culture,
employees are empowered in developing innovative ideas in providing services to the customers.
Secondly, the diversity and inclusion aspect has facilitated the implementation of anti-

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discrimination policies that have played a pivotal role in the cultural organization of the
company. The procedure is contrary to any discrimination concerning the cultural background,
race, religion, gender, age, ethnicity and sexual orientation (Grigoroudis, Orfanoudaki &
Zopounidis, 2012). Embracing this element has helped the restaurant to share information and
different decisions among the workforce. This kind of aspect has also earned the organization a
high reputation for its customers. Lastly, a Vietnamese restaurant as a business enterprise has a
culture that enables a friendly and warm relationship. For example, at the restaurant, various
chefs must show helpful and warmth to one another. The relationship-driven aspect has been
extended to the consumers who are as well treated friendly.
Communication in the Vietnamese restaurant
The management of the Vietnamese restaurant encourages a good collaboration among the
workers through active sharing of the information. At the restaurant, the waiters and the commis
chefs must link appropriately with one another to accomplish the orders. The employees also
sometimes work as a team to ensure the rules are completed efficiently. Therefore, an excellent
communication has allowed the company to facilitate efficiency in its operations. According to
(Haque & Rehman,2014) excellent communication enhance quality products, positive
experiences by the clients and organizational cost-effectiveness.
Leadership in a Vietnamese restaurant
Servant leadership technique attributed to the manifestations of the behaviors among the higher
management teams overwhelming the teams and subordinate leaders. In this method,
supervisors, team leaders, and managers encourage the support of low-level employees to
improve the growth of every individual in the organization. The organization has well stipulated
the significance of taking care of the welfare of the workforce to increase customer's satisfaction.

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The aspect was established by (Behar, 2010) since he claimed that when employees are served
better, then they can help the customers efficiently and effectively.
Teamwork in the Vietnamese restaurant
In order to maintain good public relation; the organization has established a sound management
system between the employees and the managers (Vani,2011). The restaurant has embraced the
use of the title partner despite the level of employee to eliminate the bureaucracy gaps. This
strategy has also enabled the organization to break the distance between various statuses.
Secondly, the Vietnamese restaurant groups of employees are in small sizes allowing the staff
members to understand each other in a better way. Multiple complaints and decisions made by
the workers are handled with equal considerations in the same manner employees at Vietnamese
restaurant have the right to take part in reviewing and amending the policies of the restaurant
hence giving them the honor and sense of participation (Seymour & Hussein 2014). Thus, every
member of the staff has a crucial role to play in all the organization's operations, and they work
jointly to fulfill the strategic goals of a Vietnamese restaurant.
Motivation in the Vietnamese restaurant
The motivation among the employees can be explained through an expectancy theory that
suggests the procedure used by employees in making decisions (Ugah & Arua, 2011).
Expectancy concepts claim that efforts will always result in an excellent performance by the
workforce. Through the application of the theory, Vietnamese restaurant has been able to
become one of the best restaurants in Australia and other parts of the world where its located.
Today, it's among the commonly known and one of the growing business organizations in
Australia. However, if the Vietnamese restaurant wants to retain its accomplishment, it has to
motivate the workers appropriately. According to (Kanfer, Frese & Johnson, 2017) if the

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employees are motivated adequately, they can work in a better way to meet the goals of the
organization. This is because employees from the heart for the success of any enterprise; hence,
motivating them, will enable the restaurant to expand its operationsThis can be achieved by
hiring and training the chefs since they are responsible for a various list of items chosen by
clients in the menu and they as well form the star of attraction (Korzynski, 2013).
Conclusion
Vietnamese is one of the best restaurants in Australia although there is need for improvement in
terms of how the customers are served. This can be easily achieved by treating both the workers
and customers equally. The organization should consider training its chefs and all waiters to
increase the quality of their services.

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