Question

Please, I want solve these questions as soon as possible

1- I want Business Structure for diet restaurant.
shared ownership (state the reasons or rationale why this structure)

2- How the scope of work (nature / description of work) of the restaurant ?

3- How to be a way of serving food in the restaurant?

4- How to Eat Inside the Restaurant?

thank you very much

Answer 1

1. There are mainly 3 reasons for choosing the shared ownership to start a diet restaurant.

• To start any business it was very important to invest some amounts. At this position I had no enough capital to invest but to generate the capital and become financially strong I should have some source so that I wants to start a restaurant. At this position I think that shared ownership was the best business structure that which acts like a ladder for my successful future.
• Shared ownership acts like a security and I can find a great roof to start a business. Until we pay monthly payments it will be good to have shared ownership.
• With the smaller deposit I can earn more profits.

2. As this was restaurant different people will be hired with different nature of work. This nature/description of work will be different for different employees. For example nature of the restaurant manager was held with some important roles and responsibilities. As this was beginning of the restaurant, sometimes manager should act like owner who should take care of all the aspects and also the business end operations. He/she should have the skills to coordinate all the employees and chefs. He/she should have some knowledge on the food service and how to greet the customers. They should also have some knowledge on accounting, budgeting and credit policies that which are mostly important.

When it comes to chef’s nature of work will be different like overall responsibility of the kitchen will be held with the chef. They should keep the utensils and other equipment clean and neat after the usage. At the end of the day they should check the food stock and if necessary they should order for the next day operations. They should always be prepared to do any recipe ordered by the customers and should always try to introduce new taste. They should have the skills to raise the food’s profit margins to owner of the restaurant.

When it comes to waiters the nature of the work will be like they should serve the customers according to their ordered items. They always strive to improve the restaurant standards with their service. They should display highest standards of hospitality and should welcome the customers with good smile. They should have knowledge to speak any of the two important languages because different people will come to restaurants so that language should be barrier.

According to the job position nature of the work will be changes. For my diet restaurant these are the job description for respective positions.

3. I had an idea regarding food serving because this was the diet restaurant and customers mainly focus on the diet menu. In my restaurant food will be served in the form of segments like firstly customers will receive a welcome drink with very low calories and makes them to eat less. Later customers will be served with starters according to their wish. After completion they will be served with the main course that which have minimum amount of rice and more amount of nutritious food. At last they will be served with the deserts with low sugar content fruits. This all will be served with good quality products. Items will be served with the correct temperature with the good presentation.

4.   Eating styles will be different for the different people. Restaurant will serve them will the napkins, spoons and knives that which are important to intake the food. Style of eating will be depends on the customers. As a restaurant owner there was very small requirement like as this was the diet restaurant, more number of customers will be the old people and very little young people. Customers should be polite and should ask the managers about the menu. Before they decided to visit the restaurant table should be booked that which makes them more comfort. Only rule was to keep the restaurant clean without dropping food on the floor.