Sample Film Review on Ramsay Kitchen Nightmares

Ramsay Kitchen Nightmares

Bonaparte Restaurant

            Ramsay Kitchen Nightmares is a TV programme Featuring British Chef, Gordon Ramsay. He visits a deteriorating restaurant in every episode and performs as a troubleshooter in improving the restaurants establishment, and revisits it later after a short period of time to observe how it is faring based on the former adjustments.

In the first series and episode of the Ramsay Kitchen Nightmares show, Ramsay visits Bonaparte, a restaurant located in Silsden, West Yorkshire that specializes in fine dining. The restaurant is possessed by Sue Ray and Tim Gray, a TV Chef aspirant.  Ramsay observed that, the restaurant received only two hundred Euros per week, with only two clients booked for dinner. It also experienced few walk-in customers and it had no appeal to the working class clients. Ramsay discovers that Tim had no respect for the customers and was clumsy and careless while in the kitchen. The services offered to the customers were unorganized, poorly served and delayed dishes. Additionally, Ramsey notes that the TV Chef Wannabe, Tim, was inexperienced and unskillful in making the simple dishes such as an omelet.

Having few of its Chief Chefs inexperienced in their jobs, the restaurant lacked a proper representation of the rest of the employees. It also lost good reputation as the services offered were pitiable and delayed, and employing unskilled employees in the restaurant resulted to deplorable food being served to customers. In the production this TV show, it emphasized the necessity of employing skillful individuals and positioning them to the proper job positions they qualify being in. It was set to identify the significance of fast services, tidiness and cleanliness in the restaurants. In addition, the TV programme production insisted on the importance of maintaining a good company image for better customer services and improved revenue.

Bonaparte restaurant representation challenges the higher positions that the executives of any given organization hold. A firm ought to be represented by individuals that have job expertise and have received the desired training concerning the job. This is because the employees in the lower levels of an organization act upon the hierarchical instructions from their directors. If the upper level employees make poorly executed decisions and transfer them to the lower level employees, the outcome will be that the services offered to the clients will be of low quality, thus leading to customer dissatisfaction.

Job training is necessary to a firm management and employees, for efficiency and consistency in the company operations. Training results to  production of  high quality work, saves time, increases a company revenue, retains and attracts new customers, improves the competitiveness of the firm, strengthens customer and service provider relationships, as well as, improving the image of the organization. Bonaparte restaurant failed in offering job training to its Chefs, for instance, Chef Tim, who was an unskilled Television Chef aspirant. Lack of training to the Chef resulted to poor and slow services, and improper cooking abilities.

Introducing free training programmes to employees can effectively improve their skills and abilities in the workplace. Training may occur during the working hours or on a different time depending on the schedule of the firm. These programmes may be merged with employee placements for a closer expertise observation. In addition, offering consistent supervision of the employees can result to the workers being responsible at work, and meeting the customer requirements at the specified time.