Key Result Areas Presentation

KEY RESULT AREAS
Presentation by : Runyararo Hove

Juliet Chipunza
Mwansa Maboka
Valentine Gwimbi
DEFINITION
• Key result areas refers to a general area of
outputs or outcomes for which the departments
role is responsible for.
 Key result area are specific aspects of food
and beverage operations that an fnb
manager should effectively manage in order
to produce the best results.
 The focus areas can be divided into 2
major components which are Primary Key
result areas and Secondary key result areas
KEY RESULT AREAS
Employee
Performance Assets
Products
Quality Income and

Service Profitability
Customer
Satisfaction
PRIMARY KEY RESULT AREAS
The main primary result areas are:
1. Assets- needs to be protected
2.Employees- need to perform well
3.Customers-need to be satisfied.
1.ASSETS PROTECTION
 The manager should protect the organization assets from any
harm theft wear and tear , abuse, damage.
 To protect from theft the manager should put up lock and key or
put up physical barriers.
 They should also train employees on how to maintain equipment
and handle them properly.
 Avoid damage by getting professionals to train employees on how
to handle through engaging them.
 The assets include all equipment and tools that are used in the
food and beverage department to carry out duties and tasks in
order to deliver efficient service to clientele. Therefore
management must ensure that the assets are purchased,
utilized , maintained ,replaced and they should be protected
against theft.
 The assets must therefore be of a good quality so as to help
ensure perfect service delivery
2.EMPLOYEES PERFORMANCE
• How employees can be made to perform. How does a
manager make employees perform.
• Avail recourses e.g equipment .The organization
should have efficient and good working equipment.
As well as availability of proper clothing eg uniforms.
• These consist of all the labor force and manpower in
the department who are employed to carry out duties
and tasks in the food and beverage department.
• Therefore the employees need to be employed,
trained, scheduled to work, allocated duties,
motivated, paid as well as managed when they carry
out duties and tasks
3.CUSTOMER SATISFACTION
• The customers are the clientele that need to

be satisfied with our service as a
department.
• Therefore they should be well taken care of,
they should be given the product and
services that they want.
• They need feedback from the organization
and they need to be kept loyal to the food
and beverage department.
THIS CAN BE DONE BY:
• Training employees .
• Using standard recipes.
• Obtaining guest feedback.
 Conduct necessary research activities.
 Avoiding delays by for e.g practicing timeous
service deliveries.
 Providing enough resource to employees.
 Ensuring provision of quality service
SECONDARY KEY RESULT AREAS
The three primary key result areas have
different interactions that will all lead to a
result of a secondary key result area , hence
being secondary key result areas. These are :
1. Income
2. Service
3. Quality
4. Productivity
1. PRODUCTIVITY
 The three primary key result areas have
different interactions that will all lead to a
result of a secondary key result area , hence
being secondary key result areas.
 It is the ability to make sure there are enough
people required to perform.
 Assets +Employees= Productivity
 The assets need to be used by employees to
produce without additional costs being incurred
using the same assets. Hence in order for
employees to produce , they need a proper
working environment and tools.
FACTORS AFFECTING
PRODUCTIVITY
 Staff scheduling-the manager should make
sure there are enough people required to
perform
 Make sure assets are in good working
condition
 Make sure employees are trained e.g service
chefs, use of equipment and customer
relations
SERVICE
 Employees + Customers = Service
 The customers have to be served by the employees and the
employees have to interact with the guest thus highlighting service.
The employee must inform the guest what is available for service
and the guest informs the employee what they need to be served.
 Develop an evaluation criteria which is aimed at assessing the land
at which standards are met.
 Make efforts to get guest feedback to evaluate the level of service
you offer and put corrective measure where necessary and possible.
 When setting standards also provide the resources required eg
enough equipment uniform.
 Motivate employees.
 Managers should set standards , train employees on the standards
and continuously monitor the standards.
 Training is also on technical skills, interpersonal skills
INCOME
 Assets + Customers= Income
 Managers should mostly consider cost of
operation
 Managers should be able to manage income
and profitability
 They must also ensure that income flows in
the department or organization
 We invest in assets so that we can generate
profit and assets are an investment to
generate money. Therefore we can only
generate income if there is a customer.
WAYS A MANAGER CAN USE TO
MAXIMIZE REVENUE
 Promotional activities
 Up selling-Training the staff to up sell
 Speed up service delivery
 Increase seat turnover
 Control price
 Secure the revenue at sell points, tills and
safe. The manager should put revenue
control systems e.g 3 docket system and key
cash registers
THE MANAGER SHOULD THEN
MANAGE PROFITABILITY BY:
 Enforcing portion control-use standard recipes
and measures.
 Manage production loss-put up mechanisms that
control wastage e.g breakages
 Buy from the right suppliers at the right price and
good quality
 Control labor costs by proper scheduling
 Control operational costs e.g switching off of
stoves.
 Monitor and reduce pilferage-put up mechanisms
and systems to monitor things
 Monitor storage-ensure FIFO is used.
QUALITY
 Employees + Assets + Customer= Quality
 The employees should produce quality
service, assets should produce a quality
product as determined by the customer
requirement. Hence the combination of all 3
result areas will determine quality
END OF
PRESENTATION
Thank you

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KEY RESULT AREAS

Presentation by : Runyararo Hove

Quality Income and

• The customers are the clientele that need to

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