Week 004

Common Problems
Encountered
Week 004: Common Problems Encountered

At the end of the module, you should be able to identify

the common problems and demonstrate proper
response to problems:

a)among the Food Service Team

b)in liaising between kitchen and service areas

c)in cleaning and clearing food service areas

The server must be aware of all the possible problems http://smartpowersystems.com/2015/01/28/restaurant-power-

problem/
and must be able to deal, handle and provide solutions
to problems.
Week 004: Common Problems Encountered

Food Service Team

Problem: Hiring the wrong people
Solution: It is best for the management to
have a good qualifying procedure to select
and hire the perfect staff for the position.

Problem: Undefined limit of authority

Solution: Superiors must know how to
handle their staff and avoid conflict among
them.

https://www.thebalance.com/build-great-restaurant-staff-2888847
Week 004: Common Problems Encountered

Food Service Team

Problem: Miscommunication
Solution: The staff must have the attitude of
ensuring the accuracy of the gathered
information among them and from the guest.

Problem: Conflicts among the staff.

Solutions: The staff must learn to accept and
know how to deal with the personality of
each other to allow proper execution of the
work. http://wahospitality.org/
Week 004: Common Problems Encountered

Food Service Team

Problem: Unfinished work from colleagues.
Solution: There should be some checklist of
the works of the staff before they are
allowed to leave.

Problem: Customer Complaints.

Solution: Replacement of the unsatisfying
product or order with a satisfying one.

https://restaurantequipmenttogo.com/2014/01/10/restaurant-startup-tip-how-to-handle-
complaints/
Week 004: Common Problems Encountered

Liaising between the Kitchen and Service Areas

Problem arises when there is miscommunication
among the staff or between the staff and the
guest.

Good management will have the following during

those encountered problems:

1.inform the staff of the set of procedures for the

foreseen problems

2.take complaints as an opportunity to show care

for customers
https://www.nytimes.com/2015/10/21/dining/restaurant-kitchen-chef-
3. identify the set of procedures for dealing with shortage.html

complaints and difficult customers

Week 004: Common Problems Encountered

Cleaning and Clearing the Food Service Areas

Some of the problems encountered in
cleaning and clearing the Food Service Areas
are:
1. Spillage
2. Breakages and damages to equipment,
furniture and furnishings
3. Incorrect lay-up
4. Incorrect menu information
5. Pests

Each management may or may have different

rules and sanctions for the mistakes and
negligence of the staff https://neponsetstormwater.org/small-business/restaurants/
Week 004: Common Problems Encountered

References and Supplementary Materials

Cousins, J., Foskett, D. & Pennington, A. (2011). Food and Beverage Management. London,
UK: Godfellow Publishers Ltd.

Cousins, J., Lillicarp, D., Weekes, S. (2014). Food and Beverage Service. London: UK.
Hodder Education.

Lillicrap, D. & Cousins, J. (2010). Food and Beverage Services. London, UK: Hodder
Education.

Morano-Sulla, Ross Ann; 2016; TLE-TVL Food and Beverage Services; Quezon City:
Phoenix Publishing House Incorporated.

Tutorials Point (I) Pvt. Ltd. Food and Beverage Services (2016). India: Tutorials Point.