Group Members: Ri Dong Zheng (Food and Beverage Director), Angela Liang (Beverage Manager), Kaylah Bilal (Catering Manager), Lisbel Hernandez (Restaurant Manager). 

Brief description of our responsibilities: A Food and Beverage Director is responsible for the efficient and effective operation of all the departments that has to do with food and beverages. Some examples are kitchen, catering banquet, restaurants, room service, bars, etc.

A Beverage Manager is responsible for the smooth operations of beverages while ensuring high pour-cost percentage with minimum pilferage. This may include bars, restaurants, or banquets.

A Catering Manager is responsible for selling and servicing, catering, banquets, meetings, and exhibitions in a way that exceeds guest’ expectations and produces reasonable profit.

A Restaurant Manager is responsible for ensuring the smooth operations of a restaurant while exceeding guest service expectations, hiring training and developing employees, and setting and maintaining quality standards.

Observations: During our site visit to the Le District, we made some significant observations according to what our roles are. Our Restaurant Manager noticed how well the employee in Sprinkles Cupcake was doing in which the employee was able to greet customers with a warm and welcoming smile. The employee was also able to use suggestive selling, where she gave her own experience of only eating original flavors but started to like red velvet after eating it. Another observation made was when the employees were making bread or dessert, it was noticed that one of the employees did not had the hairnet, had her phone in her pocket, and was not using gloves.

Our Beverage Director observed that the types of beverages served was simple and basic with nothing too fancy. This is befitting of a place where it serves mainly business people and gets overcrowded during lunch time. With something not complicated, orders can be taken and done in a quick and efficient pace. As a Food and Beverage Director, I noticed how the different types of beverages serve has to do with location. On one end, caffeinated drinks were served where breakfast and desserts were sold. In the middle, non-caffeinated drinks where actual food and meals were being sold. On the other end, only coffee of a special kind was served where groceries were being sold. There was also a bar serving alcoholic drinks where there many tables. So the types of beverages sold at different locations matches well with what is being sold nearby.

Our Catering Manager noticed that the menus in the various stores were using different kinds of materials to write the prices and options of their products. Some of which were chalkboards, pamphlets, and tags next to their products. By using re-writable options, prices of products of prices are subject to change without having to reprint thousands of menu pamphlets. As the Food and Beverage Director, an observation about the menus made was the fact that they were all simple and easy to read. Instead of having all the products listed our with each individual prices next to it, only one or two prices for different sizes (ie; small, large), all the different kinds of choices were below it. Easy menu makes easy ordering.