1. Learning and growth perspective
Learning and growth perspective are the key factors to elaborate the other 3 perspectives - financial, customer, internal processes
to achieve our company vision & mission, sustain competitive advantage and continuous growth. Learning and growth perspective
emphasizes by 3 capabilities:
1) Employee capabilities measures
2) Information system capabilities measures
3) Motivation, empowerment measured
Employee capabilities measures
In our company we have a standardization, operation training, work outline and the job responsibility for each position including
Crew, Team and Kitchen Leader and Culinary Manager, Assistant and Restaurant Manager and Area manager or director.
We always believe that create a unique service culture that will transform every dining experience into customer’s memory. Each
outlet create unique greeting slogan example: “Sawadee Khrab/ Kha”, “huan ying guang lin” Welcome! Basic steps service example
courtesy greeting, what to do or to say when customer arrival, payment and departure.
 Satisfaction – Employee satisfaction by the recognization such as promotion, involving in decision making, internal
creative idea contribution and feedback for improvement, annual salary increment, benefit/allowance and learning &
training opportunity.
 Motivation – To motivate employee, such as company welfare, extra profit sharing, punctually allowance; staffs and
management work with focus on company vision and mission, moral support for each other; outlets competition to team
work and directly to employee motivation.
 Attitude – is an importance behavior of an employee, by this attitude will affect the reputation and the quality of service in
the business. Employee’s one third of 24 hours at work place, makes them feels at second home, create fun at work and
attitude that not just a work only.
Information system capabilities measures
The frontline employee who directly contact to customer need to make sure that provides up-to-date information such as promotion,
other discount and offers from the sales team. The restaurant managers handling customer’s feedback of the food or service with
efficiencies and effectively to fulfil customer needs for the short term and company profit and value for the long term.
Motivation, empowerment measured
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