NN GRADUATION THESIS AN INVESTIGATION INTO THE QUALITY OF CATERING SERVICES AT XEO CUISINE RESTAURANT AND SOME SOLUTIONS TO EXPANDING MARKET

MINISTRY OF EDUCATION AND TRAINING DUY TAN UNIVERSITY FACULTY OF ENGLISH GRADUATION THESIS LE THI KIM LINH AN INVESTIGATION INTO THE QUALITY OF CATERING SERVICES AT XEO CUISINE RESTAURANT AND SOME SOLUTIONS TO EXPANDING MARKET GRADUATION THESIS IN SOCIAL SCIENCES AND HUMANITIES DA NANG – May 2021 MINISTRY OF EDUCATION AND TRAINING DUY TAN UNIVERSITY FACULTY OF ENGLISH GRADUATION THESIS LE THI KIM LINH AN INVESTIGATION INTO THE QUALITY OF CATERING SERVICES AT XEO CUISINE RESTAURANT AND SOME SOLUTIONS TO EXPANDING MARKET Code: Course: K23.702 2017 – 2021 SUPERVISOR: NGUYEN THI THU HIEN, Ph.D DA NANG – May 2021 GRADUATION THESIS Supervisor:Nguyen Thi Thu Hien ACKNOWLEDGEMENT This graduation paper could not have been finished without the wholehearted help, advice, and encouragement of my dear teachers, friends and family First of all, I would like to thank the teachers at Duy Tan University, especially the teachers of foreign language department for giving me the opportunity to study in a good quality environment Teachers are the ones who have taught me with useful sources of knowledge to improve and develop myself Those are the basic items that help me feel more confident in the future Secondly, I want to thank Ms Hien who directly instructed and helped me complete the internship report and graduation project Besides, she is also a supportive person and gives me useful advice to improve my article She is always available to answer all my questions as well as other questions in the group throughout the topic Thirdly, I would also like to thank the Board of Directors working at the restaurant of Xeo Cuisine restaurant for accepting me during my graduation internship, helping in all the time of research and writing of this paper Last but not least I would like to express my very great appreciation to my family, especially my parents, for their support, encouragement and motivation while I was writing this paper I wish all of you good health and success! Yours sincerely, Student Le Thi Kim Linh Student:Le Thi Kim Linh code:702 GRADUATION THESIS Supervisor:Nguyen Thi Thu Hien STATEMENT OF AUTHORSHIP Except where reference is made in the text of the thesis, this thesis contains no material published elsewhere or extracted in the whole or in part from a thesis by which have qualified for or been awarded another degree or diploma No other person’s work has been used without due acknowledgement in the thesis This thesis has not been submitted for award of any degree or diploma in any other tertiary institution Da Nang, April 11th, 2021 LE THI KIM LINH Student:Le Thi Kim Linh code:702 GRADUATION THESIS Supervisor:Nguyen Thi Thu Hien ABSTRACT This study investigates serving procedures and bring out some methods to improve the quality of catering service at Xeo Cuisine Restaurant This service is a vital factor which its quality impacts directly to the restaurant operation Therefore, in this investigation, I would like to clarify the importance of the catering service in the Xeo Cuisine Restaurant By using observational method to improve the catering service quality, and some solutions expand market in the coming time at Xeo Cuisine Restaurant I would like to show the strengths and also provide suggestions in the last part for subtracting the weaknesses about the restaurant services Student:Le Thi Kim Linh Code:K23.702 GRADUATION THESIS Supervisor:Nguyen Thi Thu Hien LIST OF TABLES Table 4.1 Xeo Cuisine Restaurant revenue over the year from 2018 to 2020 Table 4.3.1 Type of guests at Xeo Cuisine Restaurant Table 4.3.2 The number of international and domestic guests in recent years Table 4.4 Customer's comments about the dishes at Xeo Cuisine restaurant Table 4.4 Staff evaluation at Xeo Cuisine Restaurant Student:Le Thi Kim Linh Code:K23.702 GRADUATION THESIS Supervisor:Nguyen Thi Thu Hien LIST OF FIGURES Figure 2.2.1.2 Some characteristics of services Figure 2.2.1.5 The five factors in determining in the quality of service Figure 3.3 Human Resource and Organization of Xeo Cuisine Restaurant Figure 3.4 Serving process of Xeo Cuisine Restaurant at Da Nang Chart 4.1 Xeo Cuisine Restaurant revenue over the year from 2018 to 2020 Chart 4.2 The best- selling items at Xeo Cuisine Restaurant Chart 4.3.1 Type of guests at Xeo Cuisine Restaurant Student:Le Thi Kim Linh Code:K23.702 GRADUATION THESIS Supervisor:Nguyen Thi Thu Hien TABLE OF CONTENTS Student:Le Thi Kim Linh Code:K23.702 GRADUATION THESIS Supervisor:Nguyen Thi Thu Hien CHAPTER 1: INTRODUCTION 1.1 Rationale In the trend of the world economy developing rapidly and tourism is chosen by many countries as a spearhead economic sector, recognizing the importance of tourism, catching up with the development trend of the world Vietnam has also identified tourism as a key economic sector In fact, tourism has brought our country a large source of foreign currency, so it is known as a smoke-free industry More and more tourists come to Viet Nam, so to meet the inevitable needs of customers, many restaurants and hotels have been built In addition to accommodation services, food and drink needs are one of the indispensable needs in human life Human life is improving day by day, requiring that their eating and drinking needs must be met fully and varied A series of restaurant systems were born with many different scales, many rich products to serve many types of customers and bring economic efficiency to businesses in particular and the tourism industry in general In the business process of any restaurant, to be successful and attractive to customers, the most important factor is the staff and the way to prepare the dish, here must be mentioned to the role of the restaurant waitress, they are the ones who directly serve and serve customers, bringing revenue and profit to the restaurant Currently, our country is in the process of development, so in recent years, some people have developed, they want to eat delicious food and enjoy many dishes There are also foreign dishes Facing these requirements, the restaurant should organize many types of services to attract customers to the restaurant, from which I decided to choose the topic “AN INVESTIGATION INTO THE QUALITY OF CATERING SERVICES AT XEO 1.2 CUISINE RESTAURANT AND SOME EXPANDING MARKET” for graduated paper Aims and Objectives Student:Le Thi Kim Linh code:K23.702 SOLUTIONS TO GRADUATION THESIS 10 Supervisor:Nguyen Thi Thu Hien The goal of the topic is to find solutions to improve the quality of restaurant services because service quality is the top concern of customers To be able to achieve this goal, we need to understand and define the tastes of customers and the requirements they want to be met upon arrival at the restaurant In addition, it is necessary to research the quality of existing restaurant services, which parts need to be added or improved to suit the requirements of current customers Not only that, to expand the market, we need to research the tastes and needs of new customers, potential customers to offer high quality services to attract those customers That way, it is possible to increase revenue for restaurants and open more types of products and - services at the restaurant Building a theoretical basis for improving service quality in the restaurant - business Analyzing and evaluate the current situation of food service quality at the - restaurant Detecting the limitations of the service quality of food and drink at the 1.3 restaurant Proposing solutions to improve service quality and expand the market Scope of the Study Subjects of the research topic are issues related to the quality of food services studied at Xeo Cuisine Restaurant Scope of research topic - In terms of space: the study was conducted at a restaurant of Xeo cuisine Restaurant - About time: The current status of food service quality at the restaurant has analyzed and evaluated the survey opinions for customers using the restaurant's catering services The current status of resources, results and efficiency of the restaurant business will be assessed in the period 2018-2020 Student:Le Thi Kim Linh code:K23.702 GRADUATION THESIS 56 Supervisor:Nguyen Thi Thu Hien measuring poor customer service attitude The service staff hesitated to take the initiative in greeting guests, thanking and saying goodbye to guests when leaving is limited, it is a very simple thing but not interested by the restaurant staff - Due to the development of the market economy, the needs of people are constantly increasing, becomes complicated, the level of demand for quality is increasingly high On the other hand, due in business imitation service easily creates competitive pressure in the market among restaurants, hotel together is great - Due to the influence of the enemy's disease HINI1, covid-19, swine fever, cause serious problems the shortage of raw materials, combined with the current instability of the economy Therefore, it is the case that the pricedriven supplier does not care about the quality, making it difficult for the restaurant to import raw materials right away, affecting the quality of food and drink products 5.2 Some solutions to expand the market at Xeo Cuisine Restaurant 5.2.1 The development directions for the restaurant 5.2.1.1 Market research Using methods of attracting customers to increase the number of customers to use the restaurant's catering services even faster, increase revenue and profit Market research will help the restaurant building a suitable business model that allows for exploitation and response responding to customers' capabilities and needs as well as making full use of our resources eating department In a market-driven economy, failure The failure of most business plans is due to lack of careful study consumption or due to an incorrect rating of its capacity Draw from sutras with that experience, the restaurant has identified its direction in the next few years to carefully research the market, using appropriate Marketing strategies in each period Student:Le Thi Kim Linh code:K23.702 GRADUATION THESIS 57 Supervisor:Nguyen Thi Thu Hien Understanding what customers need, psychological and physiological characteristics, customs and habits in the dining of each object to meet the needs of customers, properly determining the structure of the source of visitors is the key of the business to have reasonable plans and policies, and find out suppliers good quality input service, affordable price 5.2.1.2 Improve capital efficiency In previous years, due to the improper use of capital, efficiency in using capital is not high Hence, in the coming year and the years to come According to, the restaurant sets the direction to always meet the capital needs doing business, investing for the right purpose, at the same time saving capital catering business To improve capital efficiency, needs must be identified capital in each business period, determine a reasonable capital structure, increase labor Rate of using fixed assets, increasing timely maintenance and repair to pull time to use fixed assets, quickly increase capital turnover move 5.2.1.3 Cost savings To increase profits in the catering business, in addition, in order to maximize revenue, the slowest possible way to reduce input costs Cost savings in the catering business only really bring economic efficiency when associated with service quality, meaning is the cost savings that must be combined with improving service quality The direction that the restaurant saves money in the future is: + All investment plans for food and drink business must have based on the investment point of view to better serve the business Avoid investing not for the right purpose, a waste of money + All technical facilities, investment and business of regular food and drink services must be used thoroughly to increase menstruation effectively Student:Le Thi Kim Linh code:K23.702 GRADUATION THESIS 58 Supervisor:Nguyen Thi Thu Hien practice + Restaurant improve the staff structure, calculate and use human resources appropriately in order not to waste labor force 5.2.2 5.2.2.1 Some solutions to expand markets in the coming time Completing technical facilities In general, the technical facilities in the restaurant have met most of the needs of customers at a 4-star restaurant In addition, the restaurant is not satisfied with itself, but must regularly renovate and upgrade technical facilities, create new impressions in the hearts of guests Stop improving competitiveness Due to many years of operation, some technical facilities and decorations arranged at the restaurant no longer suit the tastes of consumers, although the restaurant has repaired and upgraded some equipment, machinery but still lack of uniformity, specifically the large and irregular tables and chairs, the color of the chair is also different, making it difficult to arrange and decorate Some table covers, chairs are also out of sync, pages equipment and utensils for guests to eat and drink such as dishes and dishes are old and lack of features aesthetics, along with many other machines and equipment, are also inadequate Therefore, the restaurant needs to be equipped synchronously, must know how to arrange and use appropriately, the equipment to overcome the heterogeneity, create a luxurious and polite impression on guests In particular, some table covers and chairs are old and have tears that need to be replaced; a lot of home bowls and dishes goods with low quality and poor design are broken and chipped a lot When served, customers look unsightly and unsafe to eat drink so the hotel needs timely replacements The improvement, upgrade facilities - techniques for catering is a long-term and costly strategy But because of the restaurant's reputation and efficiency For a long time, the restaurant should invest in repairing and supplementing at the right time attract more guests to the hotel Student:Le Thi Kim Linh code:K23.702 GRADUATION THESIS 59 Supervisor:Nguyen Thi Thu Hien Customers coming to the restaurant not only want to eat delicious food, they also want to enjoy the beautiful fox, enjoy the art 5.2.2.2 Improving the quality of the staff at Xeo Cuisine Restaurant In the restaurant business, the excellent service quality brought to customers is mainly due to the results of live labor of the team service staff that cannot be mechanically replaced or mechanized Because staff often have direct contact with guests, so love needs for expertise, foreign language skills and communication skills must be good Job create a good or bad impression, and satisfy customers' needs for service whether or not it depends on the staff Looking at the actual situation of the restaurant, the restaurant has many solutions to train staff but improve efficiency Business catering services moreover the restaurant needs one a number of new solutions aimed at constantly fostering and improving professional qualifications and skills for a team of desks, bars, and kitchen Specific content as follows: - When recruiting staff to work, the restaurant needs to closely check their qualifications, at least they must have passed training courses on hotel operations, have good language skills, good communication, love of job, good appearance - Regularly open classes to train service skills, foreign languages and communication skills for the staff of waitresses and bars So the hotel needs to firmly grasp this situation in order to plan a specific selection arranged in order of priority for training and fostering: train which cadres to train and foster first, who to train and foster later When choosing who needs training and retraining, the restaurant should arrange time, conduct methods, provide training content to train and foster employees with high results - The restaurant should have a compliment policy for the best staff, if anyone wins the title, it will be awarded positive reward From there will be Student:Le Thi Kim Linh code:K23.702 GRADUATION THESIS 60 Supervisor:Nguyen Thi Thu Hien Encourage employees to try to work responsibly and responsibly difficult to learn to improve their skills and enjoy their work At the same time, there must be an appropriate punishment for employees who not have a sense of responsibility, intentionally violate the rules set forth or conduct non-guest behavior to avoid affecting the operation and reputation of the customer restaurant, and at the same time for the staff to learn from experience 5.2.2.3 Improving restaurant hygiene The kitchen area in particular and the restaurant in general need to be cleaned periodically to keep the restaurant clean, free of grease, food in the kitchen as well as dirt that detracts from the restaurant's beauty Not only that, regular cleaning also makes the overall cleaning process of the restaurant simpler and faster For the kitchen area, it is necessary to instruct and compel staff to clean tools and materials before and after entering the working shift so that the quality of food hygiene and safety is always guaranteed For the lobby and restaurant areas, staff should clean the dirt on the floor, tables and chairs, corners carefully, there must be a signal when the floor is wet to avoid affecting customers as well as employees In addition, it is necessary to have a schedule of inspection and general cleaning of the restaurant by week, month, quarter and year for long-term use items such as tables and chairs, fire extinguishers, gas stoves, etc 5.2.2.4 Increasing advertising activities of service business eat and drink and regularly receive feedback from customers quality service For those with a high income, they think that the restaurant does not have the food that you like, also for low-income people, it is a luxury This caused many customers are shy when deciding to use the restaurant's food Student:Le Thi Kim Linh code:K23.702 GRADUATION THESIS 61 Supervisor:Nguyen Thi Thu Hien service Therefore, the restaurant should have timely and effective advertising and promotion policies to introduce to all types of customers the food and drink products such as the internet, packaging, labels, posters, and newspapers Besides advertising, promotion, translation business food service should regularly have customer polls, encourage customers to take a moment to fill out the suggestion Through customer feedback by polls, the restaurant knows at what level is our service quality to promote them your strengths and overcoming your weaknesses The restaurant must understand customers' perceptions to sell what customers need should not sell what you have To that, the hotel must know to penetrate the market and advertising is indispensable in the catering business 5.2.2.5 Diversifying of food and drink products Due to the diverse needs of customers because they come from many different regions and countries, with different customs and customs, the food must also be very diverse to attract more and more customers, so the restaurant need to diversify products Only then will the business be effective The diversification of food and drink products is shown: - Diversity of dishes: in addition to the dishes already in the restaurant, the restaurant needs to rely on customers' needs to create new and unique dishes to avoid boredom for customers when consuming services restaurant a lot times at the same time still carries its own flavor identity The restaurant must have timely change of products when it is in equal scarcity other products and services are available to meet the needs of customers, creating the continuous operation of the restaurant, so the service business new and effective eating Student:Le Thi Kim Linh code:K23.702 GRADUATION THESIS 62 Supervisor:Nguyen Thi Thu Hien - Diversity of drinks: in addition to drinks available in the restaurant, it is necessary supplement the typical drinks and specialties of each region The variety of food and drink products not only satisfies love demand of customers, but also create a competitive advantage with businesses other food and drink services 5.2.2.6 Creating a stable supply of food and ingredients, ensuring quality and ensuring safety Due to the unstable prices of raw materials and foodstuffs on the market There are times when the time to buy ingredients, food is scarce, so the cost of buying while the menu was built with stable ingredient prices Therefore, it reduces business efficiency Besides the scarcity of raw materials, there is now on the market many foods not guarantee food hygiene and safety, no ensure the quality of input service and affect the reputation of the restaurant To overcome the above situation, the restaurant must have its own facilities to supply raw materials and food for itself, and must sign a longterm contract to ensure both safety and hygiene and reasonable prices 5.2.2.7 Carrying out advertising activities Advertising is the art of using media to bring information about a restaurant's products and services to customers The purpose of advertising is to attract customers' attention to the presence of the restaurant's product Advertising helps consumers get more or less information about products and restaurants Social media restaurant marketing strategies: with social media platforms, marketing strategies to attract customers have reached a new level A strong presence on social media such as Facebook, Twitter, Instagram, Youtube Student:Le Thi Kim Linh code:K23.702 GRADUATION THESIS 63 Supervisor:Nguyen Thi Thu Hien Pano-posters: Advertising through this medium allows maximum exploitation of size, image, color, location, time, advertising theme Through packaging, brand: because consumers will decide to buy a product because the packaging is beautiful, eye-catching and easy to use Therefore, in addition to focusing on product quality, in order to promote consumption, restaurants need to design for their products beautiful, rich, unique and impressive designs 5.2.2.8 Other solutions In addition to the above basic solutions, the restaurant should focus on economic management, ensuring business efficiency and saving with reasonable and scientific rating systems Specifically: + Save electricity, water + Avoid wasting raw materials + Make use of excess materials Student:Le Thi Kim Linh code:K23.702 GRADUATION THESIS 64 Supervisor:Nguyen Thi Thu Hien CHAPTER 6: CONCLUSION AND SUGGESTIONS 6.1 Summary of main features of catering service at Xeo Cuisine restaurant Xeo Cuisine Da Nang is a 4-star restaurant with many years of establishment and effective business in the market in Da Nang city The quality of food service must be improved to bring high revenue for the restaurant business The results that the restaurant achieved is thanks to the advantages of location, area and prestige In addition to these advantages, the restaurant faced many difficulties such as competition and shortage of skilled workers Therefore, in order to improve the quality of restaurant service, it requires a team of staff to have the ability and professional skills Researching the customer's perception of the food service quality at the restaurant is a job that must be done regularly to detect new needs and further improve the quality of restaurant service Since then, the restaurant needs to have appropriate policies to improve service quality in order to better serve customers, attract and retain customers Through studying the quality of food and drink services at a fried food restaurant in Da Nang, I have drawn some main conclusions as follows: - Re-systematize the basic theoretical issues about food service quality on scientific basis, confirming the role of improving the quality of food services, drinking and expanding the market for restaurants -Analyzing and evaluating the current situation of food quality through the reviews of customers using food and drink services at the restaurant has clarified content about tangible material means solution, empathy level, confidence level reliability, responsiveness and service capacity Student:Le Thi Kim Linh code:K23.702 GRADUATION THESIS 65 Supervisor:Nguyen Thi Thu Hien - On that basis, the thesis proposes small solutions to improve quality number of catering services and market expansion in the coming time at the restaurant - The above solutions are of castle nature, but there are also short-term ones and will be promoted in the near future Service quality is a difficult, complicated and demanding field is constantly researched and innovated to find the best solutions I hope the above solutions will contribute to increasing revenue, improving the quality of food and drink services at restaurants and thereby creating a driving force for development and market expansion in a positive direction goods set out 6.2 Suggestion 6.2.1 Suggesting to the government and related departments Continuing to offer solutions, policies, strategies and promotional activities on market segments, especially for other international tourism markets in order to maintain the existing market and expand the market new school The increase in the number of visitors means the demand for food and drink services also increases and thus the service industry develops Your leadership should have a more determined and thorough direction in tourism development, associated with conservation and promotion of cultural heritage values It is necessary to have broad and long-term strategies, full of detail In the market economy, the demand of people increases, so the number of newly built restaurants leads to oversupply, leading to competition among restaurants, especially in the field of business food and drink business Therefore, the tourism authorities must ensure that the competition in the dining sector between restaurants must be healthy Ensure that the price of Student:Le Thi Kim Linh code:K23.702 GRADUATION THESIS 66 Supervisor:Nguyen Thi Thu Hien food and drink products must be proportional to the quality Regularly conduct food hygiene, food safety, and food quality checks - The State needs to invest in equipment and machinery for verification and analysis product quality as well as analysis of factors affecting product quality Products - The Ministry of Information and Communication in conjunction with the Health Ministry focuses on prevention prevent diseases affecting food safety and hygiene At the same time, to further strengthen the inspection, inspection and supervision of whether or not the food service quality is properly implemented The word red gives rewards, encourages or has timely preventive measures in the implementation of quality management of goose food service - The Ministry of Education and Training will further invest in training enough human resources qualifications in food service quality management Promotion of schools universities, colleges, vocational secondary schools teaching Hospitality and Tourism majors for students to practice their profession, helping students expose to the reality of customer service activities, helping students to be confident than when graduated - Guarantee and promote the beauty in Vietnamese culinary arts Especially Southern Da Nang culinary arts to introduce to world tourists - Regularly open exhibitions as well as participate in culinary art exhibitions to have the opportunity to introduce the beauty of Vietnamese cuisine - In order to limit unhealthy competition and avoid the fact that restaurants grow a lot but the quality is not guaranteed, there should be strict regulations, standards on food hygiene and safety and must be regularly the Student:Le Thi Kim Linh code:K23.702 GRADUATION THESIS 67 Supervisor:Nguyen Thi Thu Hien test to evaluate the standard achieved in each restaurant Copper at times, it is necessary to introduce a general price bracket to limit dumping 6.2.2 Some proposals for the Xeo Cuisine Restaurant - AMOMI Joint Stock Company - Restaurants need to regularly look for food business drink, make sure the restaurant always complies with standards - The restaurant needs to have an investment and pay more attention in food service Must clearly define what the strength of the restaurant is to go right The target market must be clearly defined, not pervasive, focusing on the customers that the restaurant can best serve - The restaurant needs to regularly invest in upgrading technical facilities and access new and modern technology - Continuously update management methods of developed countries, especially countries that have success in the catering business - The recruitment of employees needs to be carefully selected, choosing those have professional qualifications, have a career-loving attitude, are serious at work, after being recruited, employees must be trained in a professional manner, suitable for each specific work as well as consistent with the restaurant department - Regularly send out customer opinion polls about service quality, it is necessary to indicate what the restaurant has done, what the restaurant has not done yet and what the restaurant needs to better Student:Le Thi Kim Linh code:K23.702 GRADUATION THESIS 68 Supervisor:Nguyen Thi Thu Hien REFERENCES [1] https://www.collinsdictionary.com/dictionary/english/restaurant/related [2] https://www.lawinsider.com/dictionary/restaurant [3] Pham XuanHau (2001), Quan tri chat luong dich vu khach san-du lich [4] Nguyen Van Manh, Hoang Thi Lan Huong (2008), Giao trinh quan tri kinh doanh khach san [5] DonalE.Lundberg, The hotel and restaurant business [6] Kỹ kinh doanh nhà hàng http://kinhdoanhnhahang.cn/ [7]Trang website đánh giá CLDVKS, www.tripadvisor.com.vn/Hotel [8] Nguyễn Thành Long (2006), Áp dụng thang đo SERVERF để đánh giá chất lượng đào tạo ĐH trường ĐHAG, Đề tài nghiên cứu khoa học [9] Số liệu từ nhà hàng Ẩm thực Xèo Student:Le Thi Kim Linh code:K23.702 GRADUATION THESIS 69 Supervisor:Nguyen Thi Thu Hien SUPERVISOR’S COMMENT EXAMINER’S COMMENT Student:Le Thi Kim Linh code:K23.702 GRADUATION THESIS 70 Supervisor:Nguyen Thi Thu Hien Student:Le Thi Kim Linh code:K23.702 ...MINISTRY OF EDUCATION AND TRAINING DUY TAN UNIVERSITY FACULTY OF ENGLISH GRADUATION THESIS LE THI KIM LINH AN INVESTIGATION INTO THE QUALITY OF CATERING SERVICES AT XEO CUISINE RESTAURANT AND SOME SOLUTIONS. .. customers to the restaurant, from which I decided to choose the topic ? ?AN INVESTIGATION INTO THE QUALITY OF CATERING SERVICES AT XEO 1.2 CUISINE RESTAURANT AND SOME EXPANDING MARKET? ?? for graduated paper... process of any restaurant, to be successful and attractive to customers, the most important factor is the staff and the way to prepare the dish, here must be mentioned to the role of the restaurant