The Concept Of Food And Beverage Service Quality Marketing Essay

The Concept Of Food And Beverage Service Quality Marketing Essay Food and beverage service is a complex and painstaking work, the waiter serving the people rather than materials. Food and beverage products are only intermediary contact restaurants and customer. The ultimately the work of food and beverage service is servicing to the people; only good service can attract and retain live customers. In service improvement on quality and management, many food and beverage companies often do not understand the real needs of customer service in the business of just blindly improve facilities and equipment, the result is a forest for the trees, duplication of efforts. Therefore, to improve the food quality of service enterprises, they must first clarify the meaning of quality of service, find out the real needs of customers, and then puts forward countermeasures. From the needs of the customers point of view, put forward to improve the quality of service means catering enterprises. In this essay, first, it analyzes the concept about the quality of food a nd beverage service; following, it discusses the countermeasure about food and beverage service improvement. The concept of food and beverage service quality Quality of food and beverage service refers to services to meet the needs of the characteristics of customer service combined. Broadly speaking, the quality of food and beverage service includes three elements, namely, facilities and equipment, in-kind services, the quality of products and services; from the narrow sense in terms of quality of service is the catering services, mainly refers to work by the restaurant waiter service provided, not including food formed part of the value form (Ender, 2000). In this essay, mainly the quality of service is the meaning of a narrow sense. To improve the quality of service catering business, they must first understand the food and beverage service needs of customers for services. From a practical point of view, food and beverage service, customer demand for catering enterprises mainly in the following areas: 1. Timely and fast service efficiency. With the accelerated pace of modern life, customers become increasingly demanding for the time, the current customer complaints or dissatisfaction for the response time. So, if they want to make customer satisfaction, it is important that services must be promptly, if the customer wait too long, even if the dishes, even the best quality drinks, also cause customer dissatisfaction (Rose, 2000). 2, Courtesy and respect in service attitude. Polite behavior and language expressed respect for others, reflects a good training staff, it is to make customers happy and satisfied with one of the basic elements. 3, Warm and sincere in service passion. In the whole service process Customer always hope staff maintain full of energy, dedicated working state, to provide themselves with positive, active, smiling, warm services. This service is sincere, heartfelt, self-conscious, rather than passive, negative, and stylized. 4. Cordial and friendly service details. When the customer receive services that customers want service person to be humane, to good, friendly, and may not reveal tired, cold, anger, stiffness, tension and fear of expression, to use words and deeds of goodwill and friendly feeling to eliminate the distance between the guests (Bolman Deal, 2003). 5. Understanding and comforting service skills. Each customer is from different countries and regions, different beliefs, different values, so the course will appear in the service many unexpected problems. At this point, the customer service staff will need to make flexible use of service skills, to understand the customers, understanding and goodwill of humility, to avoid the embarrassing situation to happen. The improvement countermeasure of food and beverage service 1. Strengthen management and ensure quality About this aim in food and beverage service, there are two aspects (Wright, 2000): First, pay attention to staff training. Food and beverage service can provide first-class services, there is a great relationship with catering service quality and service skill, so enhanced staff training and improved the quality of their services and skills, corrected their attitude are important, even more important is that Staff in-depth understanding of business value to customers meaning. Value to customers depends on many factors, include product factor, service factor, and people factor, visualize factor and so on. 2. Speed up service, flexible operation In the food and beverage service, to meet passengerà ¢Ãƒ ¢Ã¢â‚¬Å¡Ã‚ ¬Ãƒ ¢Ã¢â‚¬Å¾Ã‚ ¢s psychological needs of speed, the restaurant can prepare in advance a number of fast food, simple procedures, and speed up the service speed. In additional, food and beverage service should be flexible in operation, delegate some right of disposal on customer-service problems. For example, assuming that customers complained to the waiter said no fresh vegetables require replacing. Just imagine that the waiter ask the captain or manager to identify and deal with, or immediately closed their agreed returned, apologized to the guests. Obviously, the latter is better in meet customer needs more psychological, because customers want one-stop services (Romano, 2000). So, let customers be satisfied with the service as soon as possible, to dispose of the appropriate delegation of power becomes very necessary. It is worth to mention that, compared to other restaurants in the community, tourist hotels in the restaurant business is more a lack of flexibility. General Hotel divided up into many departments, food and beverage department is just one of the department and other departments in terms of the level is flat. Food and beverage department must coordinate the relationship between other departments, operating on a restricted, if not enough manpower to solve the personnel department, the expenditure to the Finance Department for approval, price concessions, discounts, free bill, etc have certain procedures and level of restrictions, so it is very passive in the operation. In this way, it is especially important that disposal right to solve the customer service problems on the proper. 3. Pay attention to culturally Atmosphere Food and beverage service should not only give customers food with color, smell, taste, shape and devices, in addition, food and beverage service staff should pay attention to the beauty of the soul, once people entered the restaurant can feel a kind of breath or taste. To create a flavor and taste of this central aspect is the atmosphere to create and strengthen a culture. First of all this culture came from the vision to create, in addition, it can come from hearing (Adebanjo, 2003). A region in France, a survey showed, 60% of the customers that go to the restaurant itself, the aim is to find joy. Thus, Food and beverage service not simply material goods but also has rich cultural products enjoy a high level. Only food and beverage service carry towards the cultural connotation and reflects, it can better meet the aesthetic needs of customers. 4. Innovation and brand Food and beverage service should pay attention to the innovation, one aspect of the development is about specialty products, varieties in the dishes always turn it new, new materials, new tastes; on the another hand, services should have features. Food and beverage service, half food and beverage, half service. Distinctive services will have a multiplier effect. Meanwhile, people must pay attention to brand building. Brand is to identify businesses and products, and different from other competitors with a significant feature of the mark. It is also to strengthen a powerful means of product differentiation, companys selling points and competitiveness. Conclusion In summary, under normal circumstances, the hotels service standards, service procedures and service standards are certain, but the needs of different customers are varied, so it is felled with more variables. In the course of food and beverage service, service staff wants to make all guests feel satisfied, it must meet different customers for different services. In order to achieve this goal, restaurants should provide personalized service, a service according to the needs of different customers with different content services. The most important characteristics of food and beverage is human services, and quality of service depends largely on the level of customer satisfaction, it is necessary to fully reflect the people first concept to cater to guests seeking food consumption in respect strong psychological needs. Thus the process of service should be politeness rituals, smiling service, respect for customs and habits of customers, no matter who can get the same warm and thoughtfu l. Attention to customer identity, arrange a suitable location, such as business negotiations, lovers dating involve privacy, should select the appropriate hidden location. In short, customers need to be absolutely respected.

Visitor’s Opinions

Although Windsor is seen to be a tourist town, filled with a number of attractions for all, it is necessary to get tourists opinions of the place. Tourists may hold many different and in some cases extremely opposing views on what they make of the town, criteria in which the town could improve on, attributes it lacks and generally whether or not Windsor is or is not worth a visit. Opinions of Windsor through its' tourists go a long way in raising the profile Windsor as a tourist town. The opinions of the tourist go hard in hand in either contributing to a negative or positive impact of tourism in the area. It is these opinions that are highly regarded in a town like Windsor and through the data collected we can see how these positive or negative opinions are affecting the town. Whilst in Windsor a number of different questions were asked to tourists to gain their opinions on Windsor as a tourist destination. The age of the visitors interviewed is an important point to get across. As often people's ages does sometimes affect decisions you make with you opinions. As figure S demonstrate the main age category of people I was dealing with was between 40-49 this category was inclusive of 5 people, the category30-39 year olds inclusive of 4 people, 50-59, 3 people and Under 18, 19-29 and 60+ 2 people each. This shows us that we were mainly dealing with the views of the middle aged but I was also receiving information from people of a variety of different age groups, suggesting that a balanced view across all age groups was obtained. Rating the journey to Windsor (see fig. T) although does not provide information on the main title question does show us how accessible Windsor is for the tourist and how easy their journey to the tourist destination was. Ten people opted to say that their journey was ‘very good, another eleven stated that it was Good and one person even said that their journey to Windsor should be rated as Excellent. This not only gives indication to the suggestion that traffic coming into Windsor on this particular day was not at all bad, but also shows that a number of accessible routes have been developed to come into Windsor, from a number of different means of transportation. To see how tourists rate Windsor as a tourist destination (see fig. T) is a very significant question. This tells us precisely what the tourist is thinking about the destination. When carrying out this survey I received mixed views from the interviewees. Six people rated the destination as being Excellent, another seven recommended it as a Very Good destination, four people rated it as Good and three people said that it was Poor. This although is a general good outlook on the town as there was a large amount of positive feedback does indicate that there are problems in Windsor certain tourists are experiencing. Which brings me to the next question – problems tourists are associating with Windsor (see fig. G). Litter, toilet accessibility, crime and queuing were not seen to be problems by tourists in Windsor. Instead crowding was seen to be a major deterrent with eight people feeling that this was a serious problem, the High Price of facilities was perhaps the biggest problem with eleven people feeling that this should be addressed, especially the regional price variations that occur within Windsor during the peak tourists months. Noise was a small setback with four people feeling that this was an issue to be dealt with and language barriers was perhaps an underlying problem with only two people feeling that this should be addressed. The final question was the most gaining in terms of the opinion of the tourist. It asks whether Windsor would be recommended as a tourist town to a friend (see figure L). Sixteen people opted as Yes and four as No. This again highlights Windsor's ‘tourist appeal' and popularity as a tourist destination as approximately over seventy percent of those people interviewed gave Windsor a positive affirmation. Aside from all this I also gained the opinion of Mrs. Brumpt in a separate interview I conducted regarding Windsor she felt like many other tourists and that is that Windsor did not have many problem to be addressed, but did say Windsor â€Å"needed to become more ‘user friendly' and have easier access for disabled persons† and that traffic congestion when she commuted to work was also a big problem that needed to be tackled. Overall Windsor has received a lot of positive feedback from tourists. There were not any real concerns with problems, and as Windsor already implements a number of improvements most are usually dealt with. However I feel I should mention pricing as this is what concerns most people. This however, is an understandable problem and the regional variations in prices only occurs as a result of Windsor wanting to make as mush money out of the tourist as possible and in the process strengthening the economy. Nevertheless this is not such a major deterrent as people are still coming back to spend money in Windsor. Generally speaking Windsor is easily accessible, a good tourist destination and many would recommend the town to friends to visit. Tourist opinions give us a more lucid perception of Windsor's ‘tourist appeal', which tourists feel is potentially very high indeed. Through the opinions of visitor's alone we can see that tourism has had an impact on Windsor as with the many encouraging points made about the town can do it no harm, but yet a lot of good. Positive tourist opinions help to boost Windsor's market as if these tourists have a good experience and enjoy Windsor they will no doubt tell their friends and family who will also then want to visit the area. Therefore in terms of Visitor's opinions on Windsor this does have an impact as it helps to generate a greater income for the local economy through the number of tourists visiting the area.

What Everybody Dislikes About University of Chicago Essay Topics and Why

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René Descartes Argument on the Existence of God Essay

Renà © Descartes Argument on the Existence of God The problem with Renà © Descartes argument about the existence of God has to do with his rationalist deductive reasoning. Descartes deduces that truth about the existence of God lies within his idea of a perfect God and Gods essence (as a perfect being who must exist in order to be perfect). A rationalist philosopher, Descartes discounts human knowledge as a product of our sensory data (our senses) but supports the epistemological stance that our knowledge is obtained through the reasoning processes of our own minds. Because Descartes believes deductive inference is the only path to absolute certainty, he endeavors to use logical arguments and principles (a mathematically natured†¦show more content†¦or exist. He writes, ?What about thinking? Here I make my discovery: thought exists; it alone cannot be separated from me? (65). Descartes deductive arguments about his own existence seem valid and convincing. Once Descartes proves his own existence, he attempts to prove Gods divine attributes by looking at his own creation and origin. Descartes discounts the idea that he created himself by writing, ?if I got my being from myself, . . . I would have given myself all the perfections of which I have some idea; in so doing, I myself would be God? (78). But if Descartes was not responsible for his own creation, who was? He writes, ?because I am a thinking thing and have within me a certain idea of God, it must be granted that what caused me is also a thinking thing and it too has an idea of all the perfections which I attribute to God? (79). He makes this assumption on the basis that ?there must be at least as much in the cause as there is in the effect? (79). This cause-and-effect principle is similar to laws of energy in Chemistry or equal and opposite reactions in Physics. Energy never totally vanishes; it just transforms from one form to another (like kinetic energy to heat energy, etc.). If Descartes parents created Descartes through sexual reproduction, some thinking being must have created them and so on and so on until there is no other being than God, the ?supreme deity, . . . creator of all things other than himself? (73). This logicShow MoreRelatedThomas Aquinas vs. Descarates Essays673 Words   |  3 Pagesphilosophers Thomas Aquinas’s and Rene Descartes used the method of ontological argument for the existence of God and used intuition and reason alone to get to each other’s theory. Rene Descartes wrote out several mediations, but the one we’re going to touch base on is meditation III that he wrote in the 1600’s; While Thomas Aquinas’s wrote his five proofs of God in 1270 that specifies God’s existence in each proof; the one that gives the best argument is the existence of God in his III proof. 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