Management of Kayfe
The Kayfe is a small restaurant dealing preparation and serving of various foods and drink. It consists of a front side and back side. The front of the house entails the dining room manager, the host and hostess, the beverage bar, wait staff, and bussers. All, these individuals are tasked with running operations. The back end of the café on the other hand comprises of the prep and line cooks, the dish washers and most essentially the chef who coordinates the back of house activities.
The relationship between the two entities is strong since one cannot work without the other. In the front of house, waiters, waitresses, and hosts interact with guests who place various orders. These orders need to be delivered to the back end to be processed according to client requests regarding food. Some staff fit between both the back and front of the house. Bussers and runners, for instance, carry food and plates back and forth from the kitchen and the floor to facilitate the smooth working between the two sections of the restaurant.
The food and beverage served at the restaurant are usually different locations of the café. The back of house mainly deals with the storage and preparation of food by order. It has the dish washers and various cooks who aid in delivering quality food stuff to esteemed clients. Furthermore, the front of house has a dining room area where the food is served from the kitchen by the bussers and the beverage bar, which mainly serves for the preparation of drink cocktails to their customers.
The similarities between the front of house and instantaneous retail sales can be displayed via the way the individual entities set on the front end side of the café and their respective operations. An example is the bar section, where there is the retailing of various drinks like soft ones to hard liquor to the restaurant customers over the bar counter.
Other activity operations carried out on the front end that signify retailing include the informing of customers regarding menu contents, notifying them of specials and helping them politely where possible.
Manufacturing can be defined as the process of converting raw materials, modules, or parts into finished goods that meet a customer's prospects or terms. It generally employs a man to machine system setup with the division of labor in a large scale production. The relationships between the back end of the house that denotes manufacturing includes activities carried out on food products and the services performed on the kitchen area equipment.
Just like manufacturing, the surety in the final products of the cooks and the chef’s instructions are guaranteed at the back of house before being delivered and served to the client. This helps in minimizing mistakes that would essentially lead to customer dissatisfaction.
The potential for conflict between the Back of the House and the Front of the House is high due to the fact that there is always the possibility of misunderstanding or misinformation, for example, when the different types of working staff like the waiters end up confusing orders, which can create a problem via frustrating the involved individuals from both ends. This mostly happens in busy and big restaurants which are mainly expanding their customer base, where rivalry might crop up between the back of the house and the front of the house.
References
Walker, J. R., & Lundberg, D. E. (2005). The restaurant: From concept to operation (4th ed.). Hoboken, NJ: Wiley.
Pavesic, D. V., Magnant, P. F. (2005). Fundamental principles of restaurant cost control (2nd ed.). Upper Saddle River, NJ: Pearson Prentice Hall.
Ninemeier, J. D., & Hayes, D. K. (2006). Restaurant operations management: Principles and practices (1st ed.). Upper Saddle River, NJ: Pearson Prentice Hall.
