IMPORTANCE OF INTERPERSONAL RELATIONSHIP BETWEEN RESTAURANT AND KITCHEN STAFF

TABLE OF CONTENT

TITLE PAGE

DEDICATION

ACKNOWLEDGEMENT

TABLE OF CONTENTS

CHAPTER ONE

1. INTRODUCTION                                                       1
   1. STATEMENT OF THE PROBLEM                                     5
   1. OBJECTIVES OF THE STUDY                                  5
   1. SCOPE & LIMITATION OF THE STUDY                    6
   1. DEFINITION OF TERMS                                           10

CHAPTER TWO

2.0   LITERATURE REVIEW                                             12

2.1   WHAT IS A RESTAURANT?                                      12

2.2   DISTINCTION BETWEEN A RESTAURANT AND KITCHEN STAFF 14

2.3   SIGNIFICANCE OF A RESTAURANT IN THE SOCIETY.    16

CHAPTER THREE

3.0   METHOD AND PROCEDURE OF DATA COLLECTION              24

3.1   INTRODUCTION                                                       24

3.2   SAMPLING PROCEDURES                                      25

3.3   RESEARCH INSTRUMENT                                               25

3.4   DATA ANALYSIS TECHNIQUES                               26

CHAPTER FOUR

4.0   PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA        28

4.1   INTERPERSONAL HUMAN RELATION                             28

4.2   THE IMPORTANCE OF HUMAN RELATION TO THE MANAGEMENT AND CUSTOMERS      30

4.3   DATA PRESENTATION AND ANALYSIS                            31

QUESTIONNAIRE                                                     37

4.4   FINDINGS                                                                39

CHAPTER FIVE

5.0   SUMMARY                                                               40

5.1   CONCLUSION                                                  41

5.2   RECOMMENDATIONS                                             42

REFERENCES                                                 45

CHAPTER ONE

1.1   INTRODUCTION

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.