Blog #17: Third Answer

1) What is your EQ?

         "What factor most influences to a customer in returning to a Thai cuisine?"

2) What is your third answer?

         Lastly, connection with people is the key to have a customer returning to a Thai cuisine. People in this meaning are not only customers or employees but it's also including another restaurant's owners. You might not wondering why is that. Having someone help your business or make it successfully is great but how can you make it efficiently stable. When the other restaurant owners can help you with, that's how you make your business stable. They are like your friend-enemies. Keep them even closer. They can spread your links faster than you even can realize it. It's your desire to want them to talk good or bad about your restaurant. Having connection will help your business successfully grow. 

3) List three reasons your answer is true with a real-world application for each.

• When the states officers come to check in about the payment in the restaurants, your friends, another owners, can tell you ahead of time so you can prevent on time.

• When you have a problem with a food that you are make to a customer, you can ask them how do they do in their restaurant.

• The social network is spread widely. Nowadays, people just check on yelp to decide what they want to order or try.   

4) What printed source best support your answer?

• Audrey C. McCool and Barent N. McCool, "The Social responsibility of the foodservice industry: The need for action regarding the obesity crisis" ( June 8, 2010). Caesars Hospitality Research Summit. Paper 1

5) What other source supports your answer?

• Wajeetongratana, Prateep. "Firm Performance of Thai Cuisines in Bangkok, Thailand: Contribution to the Tourism Industry." Waset.org. International Science Index Vol:8, No:9, 2014 Waset.org/Publication/9999174, 2014. Web. 2014.

• Fickenscher, Lisa. "Thai Town Grows on Ninth Avenue." Crain's New York Business, 25.34 (2009): 1.

• Jain, Neha. "Strategic Management." Vision: The Journal of Business Perspective, 17.1 (2013): 89-90.

• Reich, Allen. "Should Strategic Market Management Replace Strategic Management as the Planning Model for Restaurant Decision-Making?." Journal of Foodservice Business Research, 5.1 (2002): 23-43.

6) Tie this together with a concluding thought.

          Connection might seem less important in a restaurant but unfortunately is one of the most factors that influences people to return in a Thai restaurant. Connect to make it work!

Blog #11: Holiday Project Update

1) It's important to consistently work on your senior project, whether it is break on we are in school. What did you do over the break with your senior project?
     
     Of course, working on my senior project is the first favorite thing on my holidays lists. I was spending my time on learning almost everyday of my break except two of Sundays. Even on Tuesday and Wednesday before christmas I still working on my independent component. It's may sound a lot but passion that's take all of that. Most of the winter I spent as a waitress. Some of the day I also helping in the kitchen as well. This experiences really essential for me because I can have a full time experience without getting distract throughout my day. Honesty, I wish my winter break was longer so I can be with something that I fall in love with. I started my day with preparation in the front house and back. Then, serving customers. At the end of the day I cleaning and set up for tomorrow. 

2) What was the most important thing you learned from what you did, and why? What was the source of what you learned?

     In my senior topic is mostly you can learn on hands-on experiences which consume a long time. I learned everything from City Thai, the restaurant that I have been mentoring since at the beginning of my  summer in senior year. I have found three significant skills that I will need in order to work in the restaurant. Organization, Concentration, and Collaboration are the most factor that you will need the most in this career. When the restaurant is unexpected crazily busy, I have to organize which one have to finish first what you can do while you doing the most important so I don't have to do it repeatedly. It will save a lot of your time. Concentration is needed during rush hour because it will reduce your error in limited of the time. Always being on task on what you do or even think ahead of time what to do next because the time will not wait for you when it come to professional serving in the restaurant in a busy hours. Lastly, collaboration in the work force is really essential because each one of us have own responsible in certain task. We need to plan out who is being response in what area and when we finish our task completely give others a hand to make our work more efficiency. We cannot let three people do the same work at the same time while there are another task empty. I'm appreciate everyone who is working in the restaurant for giving me this amazingly opportunities 

3) If you were going to do a 10 question interview on questions related to answer for your EQ, who would you talk to and why?

     I would said the same person as last time not its because so handy to find but he has been experienced in the restaurant industry at least 7 years ago. The owner of City Thai restaurant was facing ups and downs in this kind of business. I still have a lot more to learn from him. I don't want to search for something new when I don't really understand all of knowledge that I have been offered. 

Blog #10: EQ

1) I reviewed the rule of three for writing an EQ.

2) a) It's not meet the rule of three because the wording is some how understand but not as clear.
    b) It's meet the rule of three.
    c) It's meet the rule of three because it's specific but you can take a stand and have  a depth into it. ( I like this one)
   d) It's meet the rule of three and open many possible answer.

3) a) How to manage Thai cuisine in the United States when the minimum wage is increasing?
    b) What are the best factor for the customers choose to dine in Thai cuisine?

Blog #8: Research and Working EQ

1)What is your working EQ?

   

          EQ: What is the best way to manage a Thai cuisine when a minimum wage is increasing?\

2) What is a possible answer to your working EQ? Please write the answer in thesis format.

• The owner should reduce labor cost.
• The owner increase an reasonable price according to the cost of living.
• The owner should search and stock up the food and supplies as on sale but do not over stock beyond the expiration date.
• The chef should present the food that look massively portion than it should be.

3) What is the most important source you have used that has helped you come up with an answer to your working EQ?

      From the book called "It's all about the guest" by Steve Difllippo is the most helpful resource that I have so far.

4) Who is your mentor, or where are you doing mentorship, and how does what you are doing relate to your working EQ?

       My mentor is Mr.Chukiat Navasu who is the owner of City Thai restaurant. I'm currently working in this restaurant. Right now, I am working as a front house which helped me to consider how our customers response and how should I handle it. My grandparents and I also discuss about how the waiters and waitresses work in the restaurant. Is it worth to hire them and what might need to change? Beside that My grandpa start teaching inventories to me. In the back house, I learn how to put food on the plates or bowls.

      

Blog 5 - Mentorship Reflection

1) Mentorship question: Describe your experience in how you found your mentorship? If you haven't found one yet, describe your experience so far in the search of a mentor.
         
             Fortunately, my mentorship is easily to find on my topic as culinary art management. My mentorship is actually my grandfather as the starter. Then, he also introduced me to learn from the chefs, waiters and waitress, and dishwashers. Please don't get me wrong that is not the reason why I want to do this particularly topic. I have been helping in this restaurant since I was freshman year. I am a person who love to challenge myself whenever I can. My work is always have a new thing to learn in everyday as my life move on. I believe working in the restaurant is the best fit what I am wanting to do for my future. The reason why I choose this topic is I have a passion and want to learn more about the restaurant management in details. I want to learn this profession as a worker not a relative of the owner. People who are working in this restaurant treat me fairly like I'm one of the worker in there. No playing favorite or anything. That's what I like about this! I felt like we are family.  

2) Research question: What has been your most important article you have read so far and why?

          The most important book that I have read so far is "Opening a restaurant" by Sharon Fullen because this book is talking about why do we need a business plan before we start a business, what we required to have, and who we are able to share this informations. I believe this is the most significant book that I have read so far because I never thought the business plan that important to have in order to open the restaurant efficiently. It actually save up a lot of your time before you gambling your money in a certain business.

Blog #3: Topic Choice and Working EQ

1) Thai Culinary Art Management 

2) How to make your Thai cuisine effectively?

3) This is my Working Bibliography (WB) Click here.