Fonte: Journal of Tourism & Development; n. 31 (2019); 91-100
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Resumo: Restaurant operations is one of the busiest and most demanding food business areas that should be led by competent and proficient managers to attain optimum productivity for guests and owners. The study features an evaluation of the management skills and functions of independent casual restaurant managers in the National Capital Region, Philippines. The processes involved in determining the said functions and skills comprised assessments through survey-questionnaire and interviews. Human skills requires more focus since managers usually contact staff at the top and lower levels of operations. Emphasis has been given to highlighting service culture and strict observance of the mission, vision and objectives of the operations. Thus, a series of professional development programs promises a myriad of avenues to improve the manager’s skills and its impact on daily operations, to ensure that benefits are extended towards upper management and results are felt within measurable means.
