IMPORTANCE OF INTERPERSONAL RELATIONSHIP BETWEEN RESTAURANT AND KITCHEN STAFF
TABLE OF CONTENT
TABLE OF CONTENTS
1.1 INTRODUCTION 1
1.2 STATEMENT OF THE PROBLEM 5
1.3 OBJECTIVES OF THE STUDY 5
1.4 SCOPE & LIMITATION OF THE STUDY 6
1.5 DEFINITION OF TERMS 10
2.0 LITERATURE REVIEW 12
2.1 WHAT IS A RESTAURANT? 12
2.2 DISTINCTION BETWEEN A RESTAURANT AND KITCHEN STAFF 14
2.3 SIGNIFICANCE OF A RESTAURANT IN THE SOCIETY. 16
3.0 METHOD AND PROCEDURE OF DATA COLLECTION 24
3.1 INTRODUCTION 24
3.2 SAMPLING PROCEDURES 25
3.3 RESEARCH INSTRUMENT 25
3.4 DATA ANALYSIS TECHNIQUES 26
4.0 PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA 28
4.1 INTERPERSONAL HUMAN RELATION 28
4.2 THE IMPORTANCE OF HUMAN RELATION TO THE MANAGEMENT AND CUSTOMERS 30
4.3 DATA PRESENTATION AND ANALYSIS 31
4.4 FINDINGS 39
5.0 SUMMARY 40
5.1 CONCLUSION 41
5.2 RECOMMENDATIONS 42
A restaurant is a food end beverage house with up to date facilities to cater for people’s hunger, taste and thirst.
Also, in this project, the importance of interpersonal relationship between restaurant and kitchen staffs especial in the area of food and beverages cannot be over-emphasized, am going to look into the role a restaurant plays in development of the society in terms of economic growth, welfare, tourism and employment.
There are different kinds of restaurant - we have the buckateria, cafe canteen, specialty restaurants in which they are known for one particular food example is Pizza restaurant or even the fast food parlours where you eat and take away different type of snacks.
Interpretational relationship is the measure of a person’s ability to operate within an organization through social communication and interaction. This also refers to how office workers and secretaries relate to one another. Communicating with respect within the workplace is necessary to reduce conflicts and this in turn increases participation and cooperation in completing the task
People with good international skills can improve your feeling in difficult situations and respond appropriately instead of being overwhelmed with emotions.
What good interpersonal skills communicator have done in such cases was to identify which feelings get in the way connecting with others and practice new ways of behaving when they find one of these tips and soon become a good communicator, when the occasion demands.
Again the worker must remember to be courteous, tactful, helpful, efficient, a good listener and speaker.
The incentives given to staff by the management and the type of staff—skilled or unskilled-all would be commented upon. The type of furniture, interior decoration of the place, type of equipment used too would he brought into focus.
As we know that to have a restaurant that is good enough to serve its purpose, it must be labour and capital intensive, therefore for effective production and service, skilled staff must be employed and which will cost a lot money. Of course, there are different types of food and beverages areas here and there; each of them serves different purposes. Examples are the buckateria, specialty restaurant, cafeteria to mention but a few. Each one serves the needs different people at different levels and they are established to augments the hotels as some customers may not need the food served in the hotel either for their price or for other reasons.
To be successful in developing friendship, you must first of all make effort to get to know your co-workers, respect them, complement the especially if they have done something good that you are happy about and which may help you to move along as you perform your duty, you must also show interest in them and try to understand how they feel by putting your self in their position, some people may have annoying behaviour don’t allow this to distract you from offering your cooperation.
So, these types of people can have their choice by going into a restaurant outside the hotel where they accommodated. Thus, the emergence of restaurant cannot be over-emphasized.
1.2 STATEMENT OF THE PROBLEM
The purpose of this study is to find the possible solution to the problems encountered between restaurants and staff (therefore the present study will examine the interpersonal relationship between restaurant and kitchen staffs on the efficiency). The answer to these questions would bring out some of the solutions to the problems.
1.3 OBJECTIVES OF THE STUDY
This project is aimed at helping restaurants and kitchen staffs to achieve success in their restaurant business. The research is aimed at analyzing various units of a restaurant business in general, and to suggest variable preventive measure with recommendations for its progress so as to enable the restaurants and kitchen staff to be more effective in carrying out all its functions.
The research will go a long way to discuss fully on interpersonal relationships between restaurants in terms of the set up and administration of the same and how their staff maintain and manage the equipments.
1.4 SCOPE AND LIMITATION OF THE STUDY
This write up is limited to the interpersonal relationship between restaurant and kitchen staffs a medium sized one. With special reference to Nodrot Hotel and suite Ilorin.
The findings, suggestions and recommendations will enables the future restaurant proprietors to safe-guard against the restaurant and also to enables courteous tactful, helpful, efficient, a good listener and speaker.
The incentives given to staff by the management and the type of staff skilled or unskilled, all would be commented upon. The type of furniture, interior decoration of the place and type of equipment used would also be brought into focus.
A restaurant that is good enough to serve its purpose, first must be labour and capital intensive therefore for efficient production and services, skilled staff must be employed and which will cost a lot of money. Of course, there are different types of food and beverages areas here and there, each of themselves the needs of different people at different levels and they are established to augment the hotels as some customers may not need the food served in the hotel either for their price or for other reasons.
To be successful in developing friendship, you must first of all make effort to get to know your co-workers, respect them, compliment them especially if they have done something good that you are happy about and which may help you to move along as you perform your duty, you must also show interest in them and try to understand how they feel by putting yourself in their position some people may have annoying behavior, don’t allow this to distract you from offering your co-operation.
So, those type of people can have their choice by going into a restaurant outside the hotel where they are accommodated. Thus, the emergence of restaurant cannot be over-emphasized. Them overcome or all of their problems which they are faced with.
Also, the coming researchers can use this study as their literature review and then generating a good interpersonal relationship among staff, hence making this study very significant.
Limitation of the study
This is limited in application as it focused only on the kitchen and restaurant department in a catering establishment, thus may not be applicable to solution in other departments in the catering organization or any hospitality industry.
The study is also limited in scope as the major instruments used are questionnaire; personal interview and literature reading therefore it is practically impossible to administer the questionnaire or interview to many departments under on in hospitality industry.
The study is limited to only restaurant and kitchen staff because it was believed that these hospitality staff because it was believed that these hospitality staff will have the right answers to questions therefore this work is only applicable to any hospitality industry not all industries
1.5 DEFINITION OF TERMS
1. Buckateria:- a buckateria is where people eat at the lowest cost, not minding the environment, facilities or style of service.
2. Menu:- it is French word which denotes “ bill of fare” therefore, it can be defined for sale at a specific price.
3. Table D’hote:- means the host or hotelier own with a fixed number of courses usually between three to four courses
4. A’al carte:- literarily means from the card, which prepared a full list of all the dishes that may be prepared by the establishment and from which the customers may select their choice of food which is individual priced.
5. Apperetifs: - are alcoholic beverages that are drank appetite and meal. It is meant to stimulate the appetite and should not be too sweet. Pry and medium dry sheries, dry vermount and sercial or verdel lo Madeira are all good examples of aperitifs.