Eoc week3:Culinary Survivors

Managing Hospitality Human Resources Robert H.Woods p.93”Forecasting the internal supply of labor begins with a careful inventory of present staff and their current skills. Managers should also anticipate the ability of current employees to acquire new skills.”

“El Sombrero” is a great example of culinary survivor. Today’s economy its in its lowest in many years. Hospitality and food industry doing whatever it takes to survive the predicament.”El Sombrero “ one of many family owned restaurants in Las Vegas, is going thru very tough times. Cutting hours, downsizing the number of employees, is how “El Sombrero “is managing the situation. Trying to save money and save the business. The restaurant was first open in 1950. Family owned restaurant looking for help from its own family members, which surprisingly doesn’t come easy .The younger generation doesn’t like to work long hours and a manual labor like their parents did when they start the business. Numbers of customers decreased in the last year. Aragon, the current owner would like to retire and sell the place .In the mean time, the business is barley hanging on…

Managing Hospitality Human Resources Robert H.Woods p.87 “While the process of recruiting and selecting employees is an expensive one, it is considerably less expensive than the alternative: processing unqualified staff. Ultimately, selecting unqualified employees results in repeating the same process over and over.”

Many restaurants trying different approach to survivor today’s tough economy. Trying to keep old traditions may be difficult. Sometimes old tradition has to be combine with some newer approaches in order to do well in today’s market. Saving money on interior decoration or equipment is what “Bob Taylor Ranch House “is doing. The restaurant opened in1997and”The only thing have been changed is the bar has a lot of Steelers stuff added” Said the owner. Savings is the key term for all the hospitality industry businesses.

Managing Hospitality Human Resources Robert H.Woods p.93”Skills inventories list each employees current skills, ability to learn new skills, qualifications, and career goals. Many hospitality operations today compile and maintain skills inventories in computerized Human Resources Information System. Some businesses still maintain skills inventories manually.”

Another example of culinary survivor is a restaurant that took more traditional approach to survive the jam.” The golden steer” a restaurant open in1958.

The restaurant is relying mostly on its customers loyalty. Keeping old traditions and making feel customers at home is also a good approach to survive tough times in a hospitality business. The restaurant has been in business for over 40 years. Some of the employees are the original once since the restaurant open. They become friends with the loyal customers’ .The dress code is very old fashion and so is the food, which is made from scratch. The marketing director, John Fondy believes that the restaurant is staying in business because “…Its stay thru to their original format”. Competitions grow rapidly in recent years. Customers have a lot choices when it comes to steakhouses in Las Vegas. Nevertheless “The golden Steer” managed to stay in business.