Abstract

In 1992 ARA had 39 business dining cafeterias open. In 1993 38 new cafeterias opened. These numbers not only represent openings, but new pieces of business for ARA. The opening is the first impression the customer gets of ARA; this makes it essential that the opening be a success. A successful opening is the beginning to a successful new piece of business. To assure a successful, organized opening, a standard manual is needed to guide the ARA operator. A successful opening is the mark of a successful future. If the appropriate policies and procedures are implemented from the start, the business will begin with a definite advantage. The manual developed will guide the operator and assist in implementing policies and procedures. The manual covers opening procedures including forming an opening team, how to staff and train employees for the operation, menu selection, and ordering food and equipment. An area not covered in the manual that the operator may need to be concerned with is government regulations which include such areas as building permits, health permits and fire department permits, all of which vary by location. Generally these are the responsibility of the clients and building contractors, but if permits are not obtained, the opening will not happen.

Library of Congress Subject Headings

Cafeteria management--Handbooks, manuals, etc; Food service management--Handbooks, manuals, etc; ARA Service

Publication Date

1994

Document Type

Thesis

Department, Program, or Center

School of Food, Hotel and Tourism Management (CAST)

Advisor

Not provided.

Comments

Note: imported from RIT’s Digital Media Library running on DSpace to RIT Scholar Works. Physical copy available through RIT's The Wallace Library at: TX945.2 .H39 1994

Campus

RIT – Main Campus

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