Samenvatting

La Place, is a unique food service chain company that started in the Netherlanders and currently operates on a global level. Research is carried out at La Place in order to find and create implementations, which would minimize the gap between operational services and the manager operations. The gap is described as the situation wherein operational services want to facilitate the manager operations in the best way possible. The reduction of non-core business activities of the manager operations is anticipated to create a situation wherein the managers operations are able to focus more on the guest and product. The Manager Operations will be enabled to focus on the atmosphere, feelings and comfort, warmth, friendliness and care &services.

Data for this research has been gathered through desk research, observations, surveys and interviews. The conducted research was applicable to managers at the service center as well as restaurant managers. Furthermore, internal databases have been assessed and various restaurant managers their situations have been analyzed. The main findings of this research revealed that there is a current gap, which is influenced by the lack of, process, human and technology factors