HomeBENCHMARK: College of Business Research Journalvol. 1 no. 1 (2013)

faculty performance, subject evaluation, automation

Arnold L. Blardony | Benjamin E. Cepe | Julius G. Dehiza | Julius Melvin Q. Gorospe | Reynaldo R. Niegas Jr.

 

Abstract:

In every organization, management is a crucial activity where every member should unify to attain its goals. Business entities, in particular, are organizations that really require strict adherence to the tenets of good management. This doesn’t exempt restaurant establishments where interaction between personnel to personnel and personnel to customers are very high. To identify management strategies that restaurant managers implement in their respective work place, the study outlines various strategies innate in the following aspects: customer management, customer management, marketing management, menu management, facility management, supplier management, kitchen management, energy management, food sanitation management, and personnel management. Identifying the effects of the above strategies, specifically on the external affiliates (customer, supplier), internal affiliates (personnel), general affiliates (facility, equipment, energy), and product development (menu, marketing, food sanitation) of the respondent restaurants, will also aid future managers to outline specific aspects of restaurant units where intervention is needed. Lastly, such strategies and effects will serve as basis for identifying implications on the restaurant management learning of AIMS-HRM students.