Job Analysis
- Submitted by: Deesclana
- Views: 772
- Category: English
- Date Submitted: 08/22/2011 09:23 AM
- Pages: 2
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Roald
De Esclana
Dip. 1. B
Customer Service
Table of Content
Inside, Sports Lounge and Indian Cuisine 3
1. Planning Phases 3
2. Type of business 3
3. Staffing Levels 3
4. Location 4
5. Pricing Structure 5
6. Promotion Techniques 5
7. Product Range 5
8. Customer Caring Skills 6
9. Health, Safety and Security Issues 6
10. Signage 6
Inside, Sports Lounge and Indian Cuisine
1. Planning Phases- They moved to the location late 2009. They have been renting there ever since. They started the restaurant because Lezile, one of the owners, was in the food and beverage sector for 12years, and her husband and their friends had some extra money to invest in a new business. They have never looked back since then. They do planning on a yearly bases. Their year is planned on a FIFO (First In First Out) system. Meaning that the first stock in gets sold first. They have a set medium size menu, to the point where there is not too much on offer and not too little either, just enough.
2. Type of business- A restaurant that turns into a mini club after 22:00pm.
3. Staffing Levels- Owners: Andrew, Lezile, Gerard & Deidré
- Manager: Juan
- Head Chef: Rosevyn
- Head Waiters: Ashton & Gratitude
4. Location- Big Bay, Eden on the Bay. Located along the unspoiled shores of the West Coast, Eden on the Bay is only 20 minutes from cosmopolitan Cape Town.
Given its unrivalled location in the heart of the new Big Bay Beach Estate in Bloubergstrand, Eden on the Bay is set to become a vibrant hub of activity that is framed by sweeping views of Table Mountain and the world-famous Robben Island.
5. Pricing Structure- They have different menus indicating their different prices for each item. A wine menu, a food menu and a beverage menu all indicate the specific prices.
6. Promotion Techniques- They have a Facebook page, word of mouth and brochures.
7. Product...
De Esclana
Dip. 1. B
Customer Service
Table of Content
Inside, Sports Lounge and Indian Cuisine 3
1. Planning Phases 3
2. Type of business 3
3. Staffing Levels 3
4. Location 4
5. Pricing Structure 5
6. Promotion Techniques 5
7. Product Range 5
8. Customer Caring Skills 6
9. Health, Safety and Security Issues 6
10. Signage 6
Inside, Sports Lounge and Indian Cuisine
1. Planning Phases- They moved to the location late 2009. They have been renting there ever since. They started the restaurant because Lezile, one of the owners, was in the food and beverage sector for 12years, and her husband and their friends had some extra money to invest in a new business. They have never looked back since then. They do planning on a yearly bases. Their year is planned on a FIFO (First In First Out) system. Meaning that the first stock in gets sold first. They have a set medium size menu, to the point where there is not too much on offer and not too little either, just enough.
2. Type of business- A restaurant that turns into a mini club after 22:00pm.
3. Staffing Levels- Owners: Andrew, Lezile, Gerard & Deidré
- Manager: Juan
- Head Chef: Rosevyn
- Head Waiters: Ashton & Gratitude
4. Location- Big Bay, Eden on the Bay. Located along the unspoiled shores of the West Coast, Eden on the Bay is only 20 minutes from cosmopolitan Cape Town.
Given its unrivalled location in the heart of the new Big Bay Beach Estate in Bloubergstrand, Eden on the Bay is set to become a vibrant hub of activity that is framed by sweeping views of Table Mountain and the world-famous Robben Island.
5. Pricing Structure- They have different menus indicating their different prices for each item. A wine menu, a food menu and a beverage menu all indicate the specific prices.
6. Promotion Techniques- They have a Facebook page, word of mouth and brochures.
7. Product...