OPS
An operations review is a quick, reliable way to identify areas of operational constraints
in your business and map a solution.
This report provides an operational review of MON HUE (MH) and PHO ONG HUNG
restaurants in VIETNAM. COLLECTIVELY REFERRED TO AS HFV.
Service Delivery - Moreover, service delivery system seems to be effective, with quickly
delivered food and smoothly executed service cycle. Noticeably, whilst the back-ofhouse is decoupled, HFV has embraced the “what trend” trend that allows for customer
engagement.
IT -Last but not least, innovative technology solutions, such as the (IT like Cielo Kitchen
Display System) and the HFV mobile app, add value to the operations by eliminating
costs, increasing employee productivity, and enhancing guest experience.
Flavors - Nonetheless, it is recommended that a punch to the flavours would add value
to the rather plain food that can be found in a number of competitors, while a more
vibrant staff uniform would match better with the restaurant’s servicescape.
Tipping Policy - Finally, the restaurant’s tipping policy should be re-considered to deal
with dissatisfaction of wait staff that could negatively impact their performance
1. Introduction
The purpose of this report is to review the operation of HFV restaurants in Vietnam.
The proposed service concept is presented first, followed by an analysis of the
servicescape and the service delivery system in terms of its people, systems,
equipment and technology.
Finally, it draws a conclusion and makes recommendations based on numerous
reviewed experience that took place during the month of June 2019 in HCMC.
The review can encompass all areas of restaurant or hotel operations or target specific
departments that have been identified as needing special attention. From our
experience as accountants and consultants to the hospitality industry in general and
restaurants and hotels in particular, we have noted the following areas of operations
where such reviews can have significant positive impact:
 Food and beverage operations; there are many ways your full service restaurant
can improve its operating results and service to guests. It is important to garner
customer feedback at all times as you review your hours of operations, employee
staffing guidelines, restaurant concepts, menu pricing, etc.

industry data which can help you determine what areas of operations need
attention
 Fortunately, all these questions and issues can be easily dealt with by conducting
an operational review.
 TAX OPERATION EFFICIENT?
Project Plan
1 - 45 days Company Diagnostics
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Location site check about brand and location
o Advantage
o Disadvantage
o Change
o Store inspection inside out
Store operations
o Service delivery manual
o Customer engagement
o Opening and closing procedures
o Opening and closing
o Delivery
o security
o Cash in Out
o Shift planning
o Dating inventory
o Sales daily recognition weekly, monthly
o Training
o Employee hygiene
o Grooming uniform
o Food safety and qualityWastage
o Cleaning and maintenance
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Process (SOP)
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Facility and equipment
o You make your own list Ly
Supplies purchasing and receiving
o Transportation and logistics
o Storage and food safety
o Food handling
HR
o Staff JD
o Hiring and firing discipline
o Bonus and incentives
o Contracts
Marketing
o Promotions
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o
o
Loyalty
Customer engagement