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When we draw a comparison
between a fast food industry and a fine dining restaurant we notice that both
are there for serving food and earning profit but the main differences comes is
in the way that both have different functioning and concept. The main aim of
all the fast food joints is to provide food as quickly as possible and at an
affordable rate to the customer and having a self-service kind of service
style. Whereas in a fine dining the aim of the restaurant is to provide a
complete dining experience, the food is well planned and presented. They have
staff who are trained to serve people and provide them an experience to
remember which is worth the money they are being charged for.

When we compare the
operations management in the two segment it could be analysed that in a fine dining
restaurant as a different method of forecasting. The service duration and
footfalls of a restaurant can’t be predicted, even though they have the options
of reservations but still they experience a high amount of walk in guests.
Hence the chefs and restaurants mangers have to forecast for the days when they
could experience a large volume of business. For example, during festive period
and days such as mother’s day, valentine day etc the customers dining at fine
dining that day would be larger as compared to any ordinary and hence the
restaurants have to prepare food and keep their inventory stocked according and
also change in the functioning of their service. Whereas for a fast food outlet
will not face such a situation as it might face the same amount of rush at all
times and specially if its located in a prime location.

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Even for menu engineering
a fast food restaurant or chain could easily identify the least selling dish
and eliminate it from the menus. A fine dining cannot do the same, a dish which
might be selling much but represents the restaurant or when sold can earn more
than what other dishes does cannot be eliminated from the menu. Hence in cases
like these the restaurants can prepare such dishes on special requests. Otherwise
fine dining restaurants use the same matrix as fast food industry to decide
what to keep on the menu and what not to. Also menu planning of both the
sectors differ, where fast food joints would have a casual menu maybe a single
sheet or pamphlet a fine dining restaurant would have a formal menu telling
about the restaurant as well as the information about the dishes and would be
in sync with the ambiance of the restaurant.

The total quality
management is an important factor in any type of establishment whether fast food
joint or fine or casual dining. Food safety management and HACCP has to be
maintained, teamwork and increasing the satisfaction of customer along with
cost cutting are few of the important benefits of TQM which every company reaps
of if implemented properly. Hence there is no difference when the principle
Quality management is applied in fast food and fine dining restaurants.  The quality difference would come in the area
of service being provided where fine dining is about personal touch and
providing an experience, fast food restaurant is more of self service and value
for money.







It can be concluded
through the findings that through earlier people had a belief that strategic
planning by the top management is the only important role in an organisation
but it was later realised that even operation management and operations
managers also play a very vital role in the functioning of a firm. Operations
management was earlier known as production management indicating that it was
implemented in the manufacturing sector. As the time passed and changes were
noticed in the manufacturing sector, operations management was adopted in all
the other industry as well. Each industry and its companies have their own
operation management and uses the various tools of operations management to
have smooth functioning of their firm. In the culinary world this operation of
management is taught to budding chefs as the culinary management operations
module. Operation management has a set of principles that it follows and each
principle having a tools and another concept which are put in use by the
operations manager. In the culinary world these principles range from menu
planning and engineering to inventory and supply chain management etc. when
these principles are applied in they different segments of the food industry
such as the fast food and the fine dining industry they have few differences in
terms of application. But it can be also gathered that the there are few
principles that remain the same in all the segments such as total quality
management and the process of menu engineering. Irrespective of this operations
management is of importance in all the business as mentioned earlier, it helps
in the enhancement of the productivity and functioning of a business. With this
smooth functions and proper implantation of operations management and its
principles a company becomes more profitable and achieves growth and success at
a faster rate. Operations administration is a vital part of effective business
and will keep on being so later on too


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