Food and Beverage Management - ELEVATING THE SERVICE EXPERIENE Case Study

Food and Beverage Management - ELEVATING THE SERVICE EXPERIENE - Case Study ensampleRons management method was not sufficient and impacted negatively on the business. Such methods were use of direct and forceful words, sustained eye clash and negative change in the staff meal policyA strategy to ensure employee retention would be through establishing depose and building engagement. The trust should be two among employees and their leadership. Engagement would be through showing genuine concern in employees opinions.Susans technique had a positive effect and then improved the service and state of the business. She employed techniques such as size of the sections was 18 guests per server per seating, open among others. Staff morale was therefore positive for both hourly employees and the management police squad.Rons management negatively impacted his management team in a number of ways pressured his assistant managers to make changes without providing them with recommended soluti ons, blast his Beverage Manager leaving the other two assistant managers with extra work load. Guests were unsatisfied due to regular wine shortages (Rick 03). Tension built amongst the team which caused small mistakes in the job duties and had negative effects on the guest experience.A method to increase employee engagement and retention would be to share education and numbers in order to get their perspective of the business. This encourages expression of their ideas without fear of criticism and one gains better insight on how to address their