paper代写：韩国国际烧烤餐厅的管理和服务
韩国国际(KIT)正计划在伦敦M25区域内开发其烧烤餐厅。它正计划成为最好的烧烤餐厅之一，以其美味的食物和服务。本餐厅旨在提供世界一流的韩国烧烤项目和服务。启动该业务的计划将获得一个智能的、去地域化的路径，以便处理其业务和流向组织的现金流。所有的工人和管理人员将稳步工作，为伦敦的计划提供成功。
由于开设烧烤餐厅业务计划的规模非常大，KIT管理部门将不得不从不同的前景来考虑。这很重要，因为有大量的no。但对于在伦敦提供韩国烧烤的球员来说，还有一个空缺。因此，KIT的主要目标是通过保持服务质量和价格的完美平衡来获得竞争优势。
定价方法将根据其业务方法进行配置，定价方法有助于获得竞争优势。一揽子办法的目标应是减少业务费用和通过规模经济和其他技术提供服务的费用。因此，这篇报道将涵盖在伦敦开始韩国烧烤的方方面面。
因此，我们餐厅的主要目标是通过提供质量和价格的平衡来获得竞争优势。定价方法将根据竞争分析方法进行配置，从而为我们提供竞争优势。此外，行政管理的目的，是透过规模经济和其他不同的措施，减低营运成本和提供服务的成本，以提升我们的市场价值。
管理和员工
整个管理层和员工将分为三类:-
操作
市场营销
金融
第一个是操作,以启动餐厅100坐在能力在两班倒工作需要10个服务员,1 2监事,经理在客户服务部分而在厨房里我们需要1大厨和2子厨师以及10支持员工在一个转变。就市场部而言，我们需要一位营销主管和一位主管负责推广我们的服务和产品。如果是财务部，我们需要一个财务主管和一个主管负责所有的付款和安排财务。
业务时间几个小时
餐厅每天上午11点到晚上12点营业。它将分4班工作，提供韩国烧烤的范围，其时间如下:-
第一班中午12点到下午2点
下午2点到4点第二班
第三班，从晚上7点到晚上9点
第四班，晚上9点到11点。
paper代写：韩国国际烧烤餐厅的管理和服务
Korean international (KIT) is planning to develop its Barbeque restaurant in London area within M25 Zone. It is planning to be among the best barbeque restaurant for its tasty foods and services. It is intending to develop this restaurant to provide world class Korean barbeque items and services. The plan to launch this business will acquire a smart, delocalized path in order to handle its operations and the flow of cash to the organization. All workers and management staff will function steadily to provide success to the plan in London.
The KIT administration will have to look from various prospects as the dimension of opening a barbeque restaurant business plan is very large. It is important as there is large no. of players offering BBQ but there is a gap for a player providing Korean barbeque in London. So, the major aim of KIT is to acquire a competitive edge by keeping a perfect balance of quality and price of the service.
The pricing methodology will be configured on the basis of its business methodology and the pricing methodology helps in gaining a competitive lead. The aim of KIT should be to decrease the cost of operation and the costs included in giving service via economies of scale and other techniques. Hence, this report will cover all aspects to start a Korean BBQ in London.
Hence, the main aim of our restaurant is to acquire a competitive edge by providing balance of quality and price in our offerings. The pricing methodology will be configured based on the competition analysis methodology so that it will provide competitive edge to us. Apart from these, the aim of administration will be to lessen the cost of operation and costs included in giving services through economies of scale and other different measures keeping in mind the to enhance our market value.
Management & Staff
The entire management and staffs will be divided into three categories:-
Operation
Marketing
Finance
The first one is operation and in order to start the restaurants with 100 sitting capacity working in two shifts require 10 waiters, 2 supervisors, 1 manager in the customer service sections whereas in the kitchen we need 1 master chef and 2 sub chef along with 10 supporting staff in one shift. In case of marketing department, we need one marketing head along with one executive responsible to market our services and offerings. In case of finance department, we need one finance head and one executive responsible for collecting and disbursing all payments and arranging finances.
Business Time Hours
The restaurants will open from 11 am in the morning to 12 am in the night every day. It will work in 4 shifts to offer range of Korean Barbeque whose timings are as given below:-
First shift 12 noon to 2 pm
Second shift from 2 pm to 4 pm
Third shift from 7 pm to 9 pm
Fourth shift from 9 pm to 11 pm.
