An in-depth study of the operations of Bistro Villemanzy

Type :

Presentation

Pages :

16 pages

Format :

.doc

Published date :

01/16/2009

Category :

Business & market

Sub category :

Business strategy

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Summary :

Introduction.
A customer.
1. First impression.
2. Ishikawa diagram.
An auditor.
1. Strategy of the firm.
2. Financing.
3. Customers.
4. Purchasing and subcontracting.
5. Inventory management.
6. Product and process innovation.
7. Human resources policies.
Recommendations.
1. Low hanging fruit theory.
2. Human resources.
3. Financing.
4. Quality chain.
5. Tools to implement.
Annexes.
Sources.

Abstract

bistro villemanzy is part of the "Bistrot des Cuisiniers" group (10 Bistros located in Lyon), which itself is a part of the Leon de Lyon/ Jean-Paul Lacombe group. Bistrot des Cuisiniers is a group aiming at offering upper quality meals in a bistro way. Leon de Lyon: created in 1904, from a simple "bouchon lyonnais" with Paul Lacombe to the unique restaurant which welcomed G7 members in 1996, Jean-Paul Lacombe is nowadays one of the most famous chefs all over the world. First of all, we decided to go to Maison villemanzy as mystery guests to check the quality of the service operation. We followed the Ishikawa model for our criteria. We went for dinner at Restaurant Maison villemanzy on Saturday, May 12th. We booked a table for 8pm. When we arrived, we were directly shown our table on the terrace. The maitre d' straight away gave us the menus and took the order for aperitif. A waitress served our drinks with olives five minutes later. The maitre d' came back to take our food order ten minutes later and also suggested some wine to match our choices. The starters were served about ten minutes later and after they cleared the plates, they brought our main course quite quickly (10mn), same for dessert.