Please take a moment to complete this survey below
Library's collection Library's IT development CancelThe objective of this thesis is creating a standard take away service working
procedure in order to gain effectiveness and efficiency of work. The effectiveness and
efficiency of work can be measured from the components, such as the revenue, guest turn
over and service performance that will be compared before and after the experiment that
the writer will do. The writer have chosen this topic because at this moment, the
restaurant has no "real" standard of take away service, which is resulting in low
performing of service quality performance and ineffectiveness and inefficiency of work
(according to the writer observation and some guest complaints). This working situation
(working without a standard) is also turned into a potential problem for the restaurant
because it has directed influences both on restaurant?s daily operation and the guest
satisfaction.
The writer analyzed the problems at the current situation in the restaurant, and
focused on the take away service area (greeting the guests, ordering process, checking
and wrapping process, and numbering process until give the food to the guest).
In the research part, the writer implemented field analysis system with
questionnaires, comparisons between theory and the current situation in the restaurant.
The result of this research will be used as a tool to find the suitable standard of service
that can be implemented by the restaurant.