Prepare and answer to the following using 5 double-spaced pages in APA format: (Please see the attached APA format template.)
Chef Mark Macklin, after 36 years as executive chef of the Crown Hotel, has retired. He was affectionately known as Chef Mac and was held in high esteem by the hotel and kitchen staff. Chef Mac hired the 35 chefs and cooks and 29 kitchen support staff, and many on them have worked in the hotel for over 20 years. It is widely known by the hotel staff that Chef Macs decision to retire was encouraged by the hotel owners.
The chef selected to replace Chef Mac as executive chef is Chef Wayne Bryson, who is 26-years-old. He is the youngest chef ever to earn the prestigious certification of Master Chef. Chef Bryson has won multiple gold medals in state, national, and international competition. He has even been mentioned in culinary circles as the possibly the future manager of the American Culinary Olympic Team. Chef Bryson was executive sous chef of the renowned Windsor Hotel for three years before coming to the Crown Hotel as executive chef.
The owners of the Crown Hotel have widely publicized that Chef Bryson will be leading the culinary team at the Crown. The owners have been quoted in the newspapers as saying, Chef Bryson is a tremendous addition to the Crown family. An addition we anticipate will bring the Crown to new levels of culinary excellence. The grapevine in the hotel says that the owners have instructed Chef Bryson to bring the Crowns food into the twenty-first century.
Chef Bryson has been at the Crown for three months. He meets at least once a week with the kitchen management team to present new initiatives that they are to carry out. He regularly notifies the other kitchen staff by memo of the initiatives and their role in the initiatives. Chef Bryson has developed new menus and all of the recipes and other information to support the menus for all area in the hotel. Development of the recipes for the menus has required that Chef Bryson spend a great deal of time in the small catering and banquet kitchen, working closely with the small team of cooks that he brought with him from the Windsor. He has also spent a great deal of time working with the office staff, technology, consultants, and print designers to finalize the menus and support material. Chef Bryson introduced the new menu and recipes to the kitchen management two weeks in advance of the rollout of the new menus with instructions for them to train their teams.
The new menus have been in place for one month with extremely poor results. Food and labor costs have increased, customer complaints have increased, and absenteeism is at an all-time high. The non-guest count in the hotels restaurants has declined by 10%. The hotels white table cloth restaurant, the only two-star restaurant in the city, is due for review in two months, and currently the possibility is strong that it will be down-rated to one star. The owners of the Crown had anticipated that it would become the only three-star restaurant in the city with Chef Bryson on the team.
1. What is the overall reason for the challenges occurring in the Crowns food service department?
2. What are the primary causal agents for the challenges occurring in the Crowns food service department?
3. What role did leadership and supervision/management play in the decline of the food service at the Crown?
4. What specific steps could have been taken to avoid the current situation occurring at the Crown?
5. What, specifically, can be done to overcome the challenges and generate motion in a positive direction for the Crowns food service department?
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