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Service quality in the food service industry
Code of ethics for employees at fast food shop
Service quality in the food service industry
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While working at White’s Restaurant, my new experience was interacting with a variety of customers while trying to provide excellent customer service and gaining acceptance. The “regulars” would have inside jokes and unique orders that were not on the menu, yet Mr. and Mrs. White knew exactly their “usual” order and what they were joking about. Another new experience was preparing food on a large scale and cooking on a professional grill. I enjoy cooking and experimenting with new spices and flavors especially on an outdoor grill, yet I quickly realized that frying eggs on a professional grill is much easier than in a frying pan. My most unusual experience was trying to appease a customer without success who requested her scrambled eggs to be slightly runny yet brown; consequently, after many attempts Mr. White stepped in to fry her eggs. I learned you must be adaptive to meet your customers’ needs and demands because the customer is always right. Additionally, in a small town, word of mouth is the best advertisement, and you need to gain the trust and respect of the clientele and the owners, in other words be accepted as “one of the family.” …show more content…
They are like funny uncles whom I am able to laugh with and still offer excellent customer service. The work environment is tough during the hours of 7:00 am-9:00 am because this is the time of the breakfast rush. According to TripAdvisor’s reviews, White’s Restaurant is the “best place in town to go for breakfast.” Therefore, most customers come in at the same time, yet everyone needs service as quick and efficient as possible to have time to arrive at work on time. The work environment is neutral between 10:00 am-11:00 am. During this time, there are only a few breakfast customers left allowing us time to begin to prepare for lunch. It is our first real break since we opened the door at 6:00
Stephen Boos has worked in the food service industry for over 30 years. He started as a bus person and subsequently trained as a chef’s apprentice. Steve’s mother believed that a college education was something that everyone should receive. She felt that a college degree was a good investment in Steve’s future. In 1976 at his mother’s insistence, Boos moved to Northeastern Ohio to attend Kent State University where he earned a bachelor’s degree in business administration. After graduation, Steve began working for East Park Restaurant as a line cook. Using his education as a foundation, Steve made a point to learn everything he could about running a restaurant, from cutting meat to the bi-weekly food and beverage orders. His versatility, keen business sense, and ability to control costs resulted in Steve’s promotion to General Manager, as role he has held since 1995.
Butler, Suellen and James K. Skipper, Jr. “Working for Tips: An Examination of Trust and Reciprocity in a Secondary Relationship of the Restaurant Organization.” The Sociological Quarterly 22.1 (Winter, 1981): 15-27. Print.
However, Breitbach’s the oldest restaurant in the city but on Sundays this little restaurant can attract between 1500-2000 people. Everyone has the same response when it comes to figuring out why people travel just to eat at a restaurant. The environment is consistent, many people fell to realize in business it is important to be consistent. The people in the community although they are not employees they have keys to the restaurant, they are able to open the restaurant. They share a common understanding with the owners about the vision of the restaurant many people come back for the customer service. Being able to incorporate great ideals such as this into my own restaurant or business will allow me to have that connection and will allow me to be a
For an example, while working for Chick-Fil-A, the managers would not only train the new hirers in their positions, but also train them to say “My Pleasures”. Which shows manners and respect, but also creating a hospitality environment for their customers. Without customers your business wouldn’t be running.
Respectable Service. The service at Avenue Eats is fine. The employees there have great attitudes and respect their customers. Also, they usually are able to remember the orders without writing them down which is quite impressive. Furthermore, the food arrived at the table at a proper time; their service is very suitable.
Lisa is dropped off by a family member or guardian between 7:15 and 7:30 AM and is warmly greeted at the front door by the Executive Director. Lisa proceeds immediately to her advisory classroom, where breakfast is distributed, and she is greeted by her advisory teacher.
Before I stepped in to the supermarket my main objective was how customer interact with each other and how they
You would need to have excellent communication skills in order to please the managers but also the customers that fundamentally funds the whole business. By doing so, when a customer walked in, perhaps a greeting or introducing was acceptable, like a “hey, how you doin’?” or “Adan here, what can I get you”. While receiving an order on the phone, you needed some form of concentration to focus on what is being said on the phone in an environment that is loud. Even though some customers aren’t nice and think it’s appropriate to take their anger out on a fast food worker, you are to be the bigger person and tolerate their behavior. That being said, your nice behavior could change their mood, and have them satisfied to come again. Another skill that would tie in with communications is if you know multiple languages, for the reason that you wouldn’t have a problem with customers behind them waiting in line. You could attend them in an efficient
Many of the sources address the way the waitresses change their physical appearances and the outcomes. However, some also discuss the emotional side of the server or the pr...
I recommend that we decrease the average service times for all food stations as well as reduce the minimum service time for the interactive cooking station and increase the inter-arrival time. We can implement this by offering specials a half hour to an hour before the rush period begins, have enough precooked meals available to accommodate the rush and precook the ingredients for the interactive station. We can also have the manager step in as the second cashier whenever a certain amount of time transpires. The cashier on duty can signal to the manager by hand gestures or a light when the wait time has exceeded two minutes, respectively. I also recommend that the layout of the cafeteria be changed. The new layout will give us better organization of the lines in order to decrease confusion.
My work involvement with an eatery supported to ingrain these attributes. All things considered, one can't give of their best without appropriate help from the staff out there.
James Richards, Shiona Chillas, Abigail Marks, (2012) Every man for himself Teamwork and customer service in the hospitality industry, Employee Relations, Vol. 34 Iss: 3, pp.235 - 254
What aspects of restaurant work are especially challenging to wait staff, and how does Barcelona’s approach to management help employees overcome the downsides of the job? The aspects of restaurant work that is especially challenging to wait staff would be poor management and customer satisfaction. In this profession of being a wait staff in many instances it is very difficult to please everyone one that you serve. The approach that Barcelona’s management took in helping their employees overcome the downsides of their job they gave them the green light in allowing them to do what was right in making the customers experience a happy one. In giving them this freedom, it made the wait staff feel like they were a part of the organization when it came to decision
It has been noticed from the last few weeks that quite a few of you have been extending your lunch breaks, from 1 hour provided by company policy to an hour and half or more. This memorandum is to remind everyone of our lunch break policy, and ask you all to follow to it.
However, not only the high quality standards of food affects the business, the staff who are presently providing the service are entitled to establishes him or her self with their tone (the sound of the voice), manner (the level of maturity), language and body language well enough to satisfy the customer and to make them appreciated of feeling more welcomed and values them as a proper customer. E.g. if a customer was about to speak the staff operating the till would say hello, may I take your order please,' and when their products are given Thank you and please come again.'