Operation Management
Kababji Grill
Summery:
Kababji grill was a concept developed in Lebanon in the early 1990. It is a quick casual restaurant, service is raped but items are prepared and cooked to order. The company’s motion is to serve healthy food todays and future generations. Their vision is to rely fined and fulfill consumer appetite for new taste sensations with carefully developed recopies that appeal to all tastes and introduce the concept of eaten pledger once again to markets that are bored with the mundane. Kababjis aim is a long term brand building strategy focused on creating a loyal and sustainable customer base. It supports franchises and includes support, operational training and design, launch, and operational manual. It prefers to situate its branches and strategic locations such as high traffic locals or on main roads it also presented the concept of kababji express. From a process view point the restaurant is divided in to the front of house and back of house processes. The major competitive advantage of kababji is its proprietary mixes more over ranches worldwide serve Lebanese olive oil and bottled water. Each dine in branch requires about 55 employees , an express unit requires about a third of the number the restaurant focuses on the overall quality of the restaurant issues , it implements a hazard analyses and critical control points. food safety is done through combination of testing and prevention in the supply chain and during the pre-production and final preparation of the food.
Questions:
1. How do customers judge the quality of a restaurant?
Customers judge the quality of restaurants through a set of standards, its decore, design, layout , food, menu, poesies and services.
2. Indicate how and why each of these factors is important to the successful operation of a restaurant: a. Customer satisfaction:
As we all know that customers come first, so if we reached to satisfy our customers we will build a strong customer base an
Summery:
Kababji grill was a concept developed in Lebanon in the early 1990. It is a quick casual restaurant, service is raped but items are prepared and cooked to order. The company’s motion is to serve healthy food todays and future generations. Their vision is to rely fined and fulfill consumer appetite for new taste sensations with carefully developed recopies that appeal to all tastes and introduce the concept of eaten pledger once again to markets that are bored with the mundane. Kababjis aim is a long term brand building strategy focused on creating a loyal and sustainable customer base. It supports franchises and includes support, operational training and design, launch, and operational manual. It prefers to situate its branches and strategic locations such as high traffic locals or on main roads it also presented the concept of kababji express. From a process view point the restaurant is divided in to the front of house and back of house processes. The major competitive advantage of kababji is its proprietary mixes more over ranches worldwide serve Lebanese olive oil and bottled water. Each dine in branch requires about 55 employees , an express unit requires about a third of the number the restaurant focuses on the overall quality of the restaurant issues , it implements a hazard analyses and critical control points. food safety is done through combination of testing and prevention in the supply chain and during the pre-production and final preparation of the food.
Questions:
1. How do customers judge the quality of a restaurant?
Customers judge the quality of restaurants through a set of standards, its decore, design, layout , food, menu, poesies and services.
2. Indicate how and why each of these factors is important to the successful operation of a restaurant: a. Customer satisfaction:
As we all know that customers come first, so if we reached to satisfy our customers we will build a strong customer base an