Lab One:

Writing a Service Evaluation

Instructions: Imagine you've been asked to be a mystery diner at a
local restaurant. The restaurant's manager has noticed a decline in
traffic recently and is trying to determine whether service is a
problem at the establishment. He has asked you to visit the
restaurant as if you were any other guest and then write an
evaluation of the service you received.

You may complete this task one of two ways. You may actually visit a restaurant and

write a service evaluation, or you may use the scenario below as a basis for the

evaluation. Just be sure to include your thoughts on the customer service you received

during each of the critical moments of good service, citing your observations on the

staff's appearance, attitude, and actions.

Evaluation:
You my good sir asked if service was a potential problem at your restaurant
and I can conclude that it its indeed. The host for starters was mostly
conversing with friends to the point of it being detrimental to my time.
Additionally, shirts and attire seemed wrinkly and stained which contrasts to
the restraint image you I assume are trying to promote. While I was at the
table, I was never offered a refill for my drink at any point and they even got
my order wrong. I asked for mashed potatoes as a side dish and they gave
me fries. The food was solid but I can see the decline of service quality
quite apparently. Insult to injury they took forever to process my payment. I
was so annoyed to the point where I only gave 3 bucks in tips. Very crappy
service. And while it's probably implied at this point the attitude of the
employees was subpar at best.
Lab Two:

A Vision for Sustainable Restaurants <- lab link

Instructions: Watch the video at the link above and then answer the following

questions:

1. Discuss three aspects of Acorn House that make it sustainable.

Three aspects that make acorn house sustainable is its clever use of recycled
material, its usage of ecofriendly low chemical density paint and polymer,
and finally composts fruit and vegetable waste that would normally be
thrown away.

2. Explain how the aspects and procedures of sustainable restaurants like

Acorn House or Waterhouse differ from those of a non-sustainable
restaurant. How does food service differ in Acorn House from other
restaurants? Explain.

A major food service difference is the difference in how food is ordered. In

acorn house menu items and entrees are determined by amount versus by a
specific meal composition. Additionally, this restraint works more like a semi
cafeteria with staff going out to collect orders but people going up to collect
them.

3. Consider and discuss some potential customer service issues a

sustainable restaurant might experience that a non-sustainable restaurant
would not?

A customer service issue that may come up is that because of the weird
menu set up it may be easier to miswrite or misremember what a customer
ordered leading to a higher chance of human error. Additionally the small
size of the restaurant necessitated by its design philosophy may make wait
times much worse when busy compared to say an olive garden.

4. How might food receiving, storage, and distribution differ in a sustainable

restaurant from a non-sustainable restaurant? Discuss and explain.

In a sustainable restraint such as Acorn house the usage of wind energy as

opposed to more conventional energy types may mean a different design in
food storage facilities to properly use the different energy source.
Additionally, since a lot of food in grown in-house that does change a bit how
food receiving works.

5. What do you look for in a restaurant when you go out to eat? As a

customer, why might you choose a sustainable restaurant over a non-
sustainable restaurant? Explain.

I would probably choose the sustainable restaurant partially because of the

novelty as sustainable restaurants are a rarity, and would be a unique
experience. More importantly though as a customer I value good food and
while I do like sustainability conceptually it will be the restaurants food to
determine if I keep going. As a customer I might go to a sustainable
restraint to be more friendly to the environment.