Importance Of Interpersonal Relationship Between Restaurant And Kitchen Staff

Project and Seminar Material for Tourism and Hospitality

Importance Of Interpersonal Relationship Between Restaurant And Kitchen Staff


Chapter One


Introduction

1.1 Background of the Study

A restaurant is a food end beverage house with up to date facilities to cater for people’s hunger, taste and thirst.
Also, in this project, the importance of interpersonal relationship between restaurant and kitchen staffs especial in the area of food and beverages cannot be over-emphasized, am going to look into the role a restaurant plays in development of the society in terms of economic growth, welfare, tourism and employment.

There are different kinds of restaurant – we have the buckateria, cafe canteen, specialty restaurants in which they are known for one particular food example is Pizza restaurant or even the fast food parlours where you eat and take away different type of snacks.

Interpretational relationship is the measure of a person’s ability to operate within an organization through social communication and interaction. This also refers to how office workers and secretaries relate to one another.

Communicating with respect within the workplace is necessary to reduce conflicts and this in turn increases participation and cooperation in completing the task

People with good international skills can improve your feeling in difficult situations and respond appropriately instead of being overwhelmed with emotions.

What good interpersonal skills communicator have done in such cases was to identify which feelings get in the way connecting with others and practice new ways of behaving when they find one of these tips and soon become a good communicator, when the occasion demands.

Again the worker must remember to be courteous, tactful, helpful, efficient, a good listener and speaker.

The incentives given to staff by the management and the type of staff—skilled or unskilled-all would be commented upon. The type of furniture, interior decoration of the place, type of equipment used too would he brought into focus.

As we know that to have a restaurant that is good enough to serve its purpose, it must be labour and capital intensive, therefore for effective production and service, skilled staff must be employed and which will cost a lot money. Of course, there are different types of food and beverages areas here and there; each of them serves different purposes. Examples are the buckateria, specialty restaurant, cafeteria to mention but a few. Each one serves the needs different people at different levels and they are established to augments the hotels as some customers may not need the food served in the hotel either for their price or for other reasons.

To be successful in developing friendship, you must first of all make effort to get to know your co-workers, respect them, complement the especially if they have done something good that you are happy about and which may help you to move along as you perform your duty, you must also show interest in them and try to understand how they feel by putting your self in their position, some people may have annoying behaviour don’t allow this to distract you from offering your cooperation.

So, these types of people can have their choice by going into a restaurant outside the hotel where they accommodated. Thus, the emergence of restaurant cannot be over-emphasized.


1.2 Statement of the Problem

The purpose of this study is to find the possible solution to the problems encountered between restaurants and staff (therefore the present study will examine the interpersonal relationship between restaurant and kitchen staffs on the efficiency). The answer to these questions would bring out some of the solutions to the problems.


1.3 Objectives of the Study

This project is aimed at helping restaurants and kitchen staffs to achieve success in their restaurant business. The research is aimed at analyzing various units of a restaurant business in general, and to suggest variable preventive measure with recommendations for its progress so as to enable the restaurants and kitchen staff to be more effective in carrying out all its functions.

The research will go a long way to discuss fully on interpersonal relationships between restaurants in terms of the set up and administration of the same and how their staff maintain and manage the equipments.


1.4 Scope and Limitation of the Study

This write up is limited to the interpersonal relationship between restaurant and kitchen staffs a medium sized one. With special reference to Nodrot Hotel and suite Ilorin.

The findings, suggestions and recommendations will enables the future restaurant proprietors to safe-guard against the restaurant and also to enables courteous tactful, helpful, efficient, a good listener and speaker.

The incentives given to staff by the management and the type of staff skilled or unskilled, all would be commented upon. The type of furniture, interior decoration of the place and type of equipment used would also be brought into focus.

A restaurant that is good enough to serve its purpose, first must be labour and capital intensive therefore for efficient production and services, skilled staff must be employed and which will cost a lot of money. Of course, there are different types of food and beverages areas here and there, each of themselves the needs of different people at different levels and they are established to augment the hotels as some customers may not need the food served in the hotel either for their price or for other reasons.

To be successful in developing friendship, you must first of all make effort to get to know your co-workers, respect them, compliment them especially if they have done something good that you are happy about and which may help you to move along as you perform your duty, you must also show interest in them and try to understand how they feel by putting yourself in their position some people may have annoying behavior, don’t allow this to distract you from offering your co-operation.

So, those type of people can have their choice by going into a restaurant outside the hotel where they are accommodated. Thus, the emergence of restaurant cannot be over-emphasized. Them overcome or all of their problems which they are faced with.

Also, the coming researchers can use this study as their literature review and then generating a good interpersonal relationship among staff, hence making this study very significant.

Limitation of the study

This is limited in application as it focused only on the kitchen and restaurant department in a catering establishment, thus may not be applicable to solution in other departments in the catering organization or any hospitality industry.

The study is also limited in scope as the major instruments used are questionnaire; personal interview and literature reading therefore it is practically impossible to administer the questionnaire or interview to many departments under on in hospitality industry.

The study is limited to only restaurant and kitchen staff because it was believed that these hospitality staff because it was believed that these hospitality staff will have the right answers to questions therefore this work is only applicable to any hospitality industry not all industries


1.5 Definition of Terms

1. Buckateria:

A buckateria is where people eat at the lowest cost, not minding the environment, facilities or style of service.

2. Menu:

It is French word which denotes “ bill of fare” therefore, it can be defined for sale at a specific price.

3. Table D’hote:

Means the host or hotelier own with a fixed number of courses usually between three to four courses

4. A’al carte:

Literarily means from the card, which prepared a full list of all the dishes that may be prepared by the establishment and from which the customers may select their choice of food which is individual priced.

5. Apperetifs:

Are alcoholic beverages that are drank appetite and meal. It is meant to stimulate the appetite and should not be too sweet. Pry and medium dry sheries, dry vermount and sercial or verdel lo Madeira are all good examples of aperitifs


Chapter Five


Summary, Conclusion and Recommendation

5.1 Summary

This research work is conducted to examine the importance of interpersonal relationship, its effect, benefit and problems of interpersonal relationship among staff. More importantly, it tried to explain the need for a good interpersonal relationship between restaurant and kitchen staff since good relationship is the basis for given good customer service to customers and it should be pointed that good interpersonal relationship shares among restaurant and kitchen staff enables a smooth running of the industry

Also, it is among the finding and one of the most important, interpersonal relationships when properly made between staff can be used for development, communicating and motivating towards achieving common goals and objectives of the hospitality industry. It should be noted that the method used to obtain and interview conducted at the hospitality industry named NODROT HOTEL & SUIT. And the method of analysis used in the research is the percentage % differences and parts which are presented in the table to facilitate easy understanding.


5.2 Conclusion

The conclusion reached on this research work during the course of the study is based on the data analysis of this study and the summary of findings.

It was discovered that interpersonal relationship when properly made between kitchen and restaurant staff in a hospitality industry can be for successful running and effective communication. Also, it was used to improve trust between staff and can be used to prevent misunderstanding and loss of customers. From the data analyzed, it was also discovered that information used in preparing this research must be sourced from experience staff in the kitchen and restaurant department of the thorough analysis of data collected, it is concluded therefore that interpersonal relationship between restaurant and kitchen staff is very important since good relationship promotes good communication, trust, smooth running and offer good service to customers.


5.3 Recommendations

Though the study focused on the kitchen and restaurant department, however, it is still of importance to other hospitality organization existing within and outside the state. Hence, the recommendation can be applicable to a large content.

The recommendation is then stated as follows: interpersonal relationship is a vital resources in achievement of goals and objectives, therefore the management should be involved with good relationship to enhance a profitable industry.

Also, the type of information supplied must be accurate and useful. As the whole hospitality business is daily expanding and developing. The need for a strong information, communication and relationship system becomes vital as this will help in the perfection of business at the right place and at the right time.

Furthermore, a means of training and developing workers should be put in place as this will enhance the efficiency of the workers improve their forecasting skills.

Finally, the issue of interpersonal relationship should not be taken lightly and unimportant as their can be successful running and for effective communication within the hospitality industry ways of improving the interpersonal relationship between the staff to be focused for the use to offer good customer service to customers and prevent loss of customers


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Importance Of Interpersonal Relationship Between Restaurant And Kitchen Staff

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