Bài thuyết trình về môn học Tiếng Anh quản trị
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CORIANDER RESTAURANT
1. RESTAURANT DESCRIPTION
2. PERSONAL DETAILS
3. BUSINESS OBJECTIVES
4. MISSION STATEMENT
5. PREMISES
Restaurant Description
6. JOB FUNCTION
7. SERVICES
8. MARKET
9. MARKETING
10. COSTS
Restaurant Description
• Name of restaurant: Coriander Restaurant
• Type of company: Private Company
The Coriander Restaurant will be located 30 Ho Xuan Huong Street.
The restaurant will be wholly owned and operated by Group 6.
The restaurant will service lunch, dinner during the week and weekends
From Monday to Sunday: 8:00 am – 11:00 pm
Personal details
Business Objectives
The primary objectives of the business plan for Restaurant are below:
-To be the premier Vietnam-style restaurant .
-To provide quality meals at reasonable prices .
-To promote Vietnamese cuisine to travelers .
Mission Statement
Our mission is to provide Vietnamese culinary
experience unique and space in harmony with nature.
We will strive to achieve this goal by providing a
source of fresh ingredients.
We always concerned about the interests of the
customers and staff treat each and everyone with
dignity and respect – just like we would at our own
home.
Premises
Some of the restaurant's equipment includes:
•Refrigeration appliances such as refrigerators, cold storage,
freezers, insulated tools.
•Tracking devices such as temperature change, air conditioners,
dehumidifiers, ventilators, etc.
• Cargo equipment and materials such as counters, cabinets,
tables, chairs, etc.
• Dining utensils in restaurants as bowls, plates, cups and cups,
vases, cups, spoons, napkins, tablecloths, etc.
ORGANIZATION CHART
GENERAL
MANAGER
ASSISTANT
MANAGER
CASHIER
CHEF
BEVERAGE
MANAGER
DINING ROOM
MANAGER
ASSISTANT
CHEF
KITCHEN
STAFF
BATENDER
SERVER
FOOD
RUNNER
JOB FUNCTION
•
The restaurant will employ 35 employees: 1 manager, 1 assistant manager, 1
chef; 1 assistant chef and 8 staffs in kitchen, 14 servers, 4 food runner, 1
beverage manager, 1 bartender, 2 cashier, 1 dinning room manager
.
MANAGER
Take responsibility for the
business performance of the
restaurant .
•Recruit, train, manage and
motivate staff .
•Maintain high standards of quality
control, hygiene, and health and
safety
ASSISTAN MANAGER
•
Restaurant assistant
managers run the staff when
the manager is not on duty
• Make sure employees
perform a variety of tasks
BEVERAGE MANAGER:.
• Prepare alcohol orders entire day for
dining and room service.
• Supervise beverage staff working in
bars.
• Ensure every alcoholic beverage
ordered is paid.
BATEBDER
• Serve beverages to Servers
SERVER
• Learn menu items and be able to describe
them appropriately to guests.
• Take beverage and food orders, deliver
beverages and food
• Check-in with guests to ensure that
everything is going well.
• Clear dirty dishes from table.
• Deliver guest’s bill and thank them for
dining at the restaurant.
FOOD RUNNER
CASHIER
• Deliver food to tables
• Clean table
• Receive payment and present
change to customer,
• Make a reservations for
customer.
FOOD AND
BEVERAGE:
The menu is a nice mix between the western, Vietnamese/ Asian kitchen. the
restaurant serves a selection of imported wines, beers, and soft drinks
PARTY: Restaurant will bring an
impressive feast. Service
organizations: the type of reception
Europe, Asian, Conferences,
housewarming, festival,
TEACHING COOKING:
Customer will learn how to cook
Vietnamese dishes like friend Pancakes,
spring roll, fresh a spring roll, special crab
spring roll, western north Vietnamese
noodle, recipes and a Vietnamese cooking
gift to take home.
There are 4 classes every day at the
following times: 8:00 am-10:00 am
Classes size: minimum 1 people,
maximum 4 people.
Tiêu đề
Market
Market description
01
Main customers
03
02
Main competitors
04
Competitive
advantages
Market
-
Market description
Da Nang is increasingly attractive to
tourists, especially foreign tourists
+ 4.6 million visitors, including 1.25 million
foreign visitors (2015)
+ was voted one of the top 10 holiday
destinations
- The demand for enjoying the variety of cuisine
when traveling in Vietnam is gradually becoming a
trend.
In 2016:aims to attract over 5 million
foods not only satiate tourists' hunger but
tourists
also fulfil their experiential needs
Market
Main customers
The
restaurant
serves
Vietnamese
dishes with
fresh
ingredients.
In addition,
the chef will
perform
processing
directly and
customers can
be
Foreign
tourists
Domestic
tourists with
high income
They
will be
ready
to pay
for
meal.
Market
Main competitors
- Over 350 restaurants in Da Nang
Truc Lam Vien Restaurant
Lam Vien Restaurant
Den Long Restaurant
Market
Competitive advantages
- Prime location
- The staff has foreign language skills,
professional service attitude
- Small scale
- Vegetable self-supply and other quality
sources
- Space in harmony with nature, rustic architecture
- Teaching cooking
