Food and Beverage Management - ELEVATING THE SERVICE EXPERIENE Case Study

Food and Beverage Management - ELEVATING THE SERVICE EXPERIENE - Case Study ExampleRons management method was not sufficient and impacted negatively on the business. Such methods were use of cipher and forceful words, sustained eye contact and negative change in the staff meal polityA strategy to ensure employee retention would be through establishing trust and building espousal. The trust should be both among employees and their leadership. Engagement would be through showing genuine concern in employees opinions.Susans proficiency had a positive effect and therefore 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 periodic employees and the management team.Rons management negatively impacted his management team in a bet of ways pressured his sponsor managers to make changes without providing them with recommended solutions, fired 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 beautiful 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 information 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