CHAPTER ONE
1.1 INTRODUCTION
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.
Interpretation 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