flowcharting

Guapo's Sports Café: Service Blue Print Alma Cecilia Martinez April 23, 2001 Management 475 Dr. Henry Maddux Professor Table of Contents I. Flowcharting steps II. Moments of truth III. Bottle necks IV. Process type V. Key measurements of performance VI. Focus of the process VII. Service blue print Good planning and flowcharting layouts are important keys to success in the restaurant industry. Too many restaurants are having serious operating difficulties today because these points have been ignored. There …showed first 75 words of 1422 total…

…showed last 75 words of 1422 total…guide for the customers where certain specifications can be made. While the degree of customer contact would be rated as high. A waiter must directly handle any problems or questions a customer may have. The waiter must also make him/herself available to the customer at all times. The type of contact received by the waiter is crucial for restaurant organizations. A customer would like to have a friendly, serviceable, and helpful waiter. ------------------------------------------------------------------------ **Bibliography**