Define service-delivery efficiency in the catering industry

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Reference no: EM13755476

1 Analysis

1.1 Introduction

This project aims to improve process organisation and service-delivery efficiency in the catering industry. In particular, the solution proposed in this project will be presented by employing a typical restaurant as a case-study. The development of the concepts and idea of this project is original and is not based on any known existing solution. Rather the motivating idea is based on the observation that there exists a need as such, as this project aims to address and, on the recognition of a business potential in creating a software service that addresses the observed need.

1.1 Problem statement

A restaurant is typified as a business that caters to the food service need of the general public or a targeted clientele base in a designated area.

The usual customer-facing business process of a restaurant begins by welcoming a patron into the restaurant's physical operational domain, and allocating an available seat to the patron. The allocation of seats to patrons can be prearranged based on a reservation process or it can be spontaneous. In either case, after a restaurant accepts to service a patron, the patron is presented with a menu from which an order can be placed. A waiter attends to a patron to take his or her order; the order is forwarded to the backroom staff for actual processing and eventually, the order is met as food is served to the patron.

Reference no: EM13755476

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