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Analysis of the hospitality sector
Analysis of the hospitality sector
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hroughout the years, the restaurant industry has matured and shown rapid growth is one of the most competitive industries in the world (Kristanti et al, 2012). According to Guha (2013), restaurant can be defined as an establishment which provides varieties of food and beverage to the customers in return for money. There are many types of restaurants and food service establishments. Each type of establishment has developed over time to fill a specific niche and to cater to a specific target market (Wade, 2006).
Malaysia is well-known as a food paradise with a vibrant and diverse food type. Malaysian cuisine is one of the reasons that tourists travel to Malaysia. (Tourism Malaysia cited in Zakariah et al, 2012). Today, the restaurant industry in Malaysia is growing and has a sizeable market in the industry. As the restaurant industry continues expand, the customer will have more choices to choose the dining restaurant. Therefore, maintaining the customer satisfaction through the better service quality is very important to prevent customer go to another restaurant (Seyanont, 2007 cited in Kristanti, 2012)
Furthermore, as Holjevac et al (2011) says, customer satisfaction may have the direct and indirect impact on business outcome, which means the business profitability will affect by the customer satisfaction (Anderson et al, 1994, Yeung et al, 2002 and Luo and Homburg, 2007, cited in Holjevac et al, 2011). Thus, it is very important to meet customer expectation to satisfy the customer. Wu and Liang (2009, cited in Markovic et al, 2010) claims that the service quality in the restaurant consists of three main elements, environmental elements like lighting, materials, design; employees, knowledgeable, professional; and customers, inter...
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...y theories and websites that related to hospitality industry.
Besides using the secondary method, primary research will be used as the main type of investigation to complete this study. The author is using quantitative method to collect data. As Dey (1993) mentions, quantitative data is dealing with numbers. In this study, the author is using online questionnaire survey to collect information data and opinion from the local residents and tourists who visit Sarkies Corner, E&O Hotel through the social media, websites and email. As stated in Crouch et al (1996), there are four main purposes of using questionnaires in the data collection process, which are collecting relevant data, making data comparable, minimizing bias and motivating the respondent. By using questionnaire, the facts about respondents, the opinion and the motive of the respondents can be gathered.
After a long day in school and studying, every student needs a night off to just relax and enjoy a meal at a restaurant. In this modern time, some aspects of a restaurant can be the deciding choice. Many choose their restaurant of choice based on either those they are with, their personal, cultural appetite, their routine eating habits or their mood. Some of these preferences are similar yet others are the deciding differences. Two common franchise restaurants that pose differences are Applebee’s and Olive Garden. These two restaurants present their differences in environmental and food options causing a choice between them.
Dave Thomas an American restaurateur and a philanthropist once said, “It all comes back to the basic. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they'll keep coming back.” (thomas). Everyone can agree on Dave Thomas, but I have a couple more criteria to add to his idea of a great successful restaurant. If I go out to eat I might as well pick a place that, though may be expensive, has scrumptious food because why bother going to spend money on food you can make yourself? A great restaurant has to meet three of my criteria’s: the Décor and atmosphere, impeccable service and cleanliness, and most importantly the food.
The Gaps Model of Service Quality was originally developed for application in the financial service sector. The model was designed to measure components of customer satisfaction by using five dimensions of real or potential gaps in service quality of a hotel (Saleh & Ryan, 1991). The model has been applied to hotels, as well as a number of service agencies, including banking, hotels, restaurants, and healthcare. Even though the services differ greatly, the model is easily adapted to any service industry (Parasuraman, Zeithaml, & Berry, 1985).
Bridging a gap between customers and restaurant industry by introducing fast and casual dining concept- First and casual restaurant are considered as a blend of standard eating
We recommend Vikram to use service quality framework (SERVQUAL) as a scale to measure and manage hotel guest’s perception of service quality in terms of five dimensions (session2 slide#45), which are (i) Reliability – OV employee’s ability to dependably and accurately perform the promised service to consistently delight its guests (ii) Assurance – Knowledge and courtesy of OV employees, and their ability to convey trust and confidence. (iii) Empathy – OV’s individualized attention and customized care it offers to its guests and understanding the customer to anticipate guest needs, wants and desires to enlighten the service. (iv)Tangibles – Refers to OV’s lavish tents and other physical facilities, equipment, pleasant appearance of OV personal, etc. (v) Responsiveness – OV’s willingness to help customers and provide prompt
McDonald's Corporation, an American company, is the world's leading food service retailer, with more than 30,000 franchise restaurants in more than 100 countries (McDonald cooperation, 2010).McDonald’s entered the China market in October 1990 and it becomes a popular restaurant which owns 960 restaurants and over 60,000 employees in China at the present day (Liu, 2008). According to the service gap model (Zeithaml, 2009), the problems existing in the servicescape which is the physical environment where the service is delivered (Bitner, 1992) will lead to provider gap 2 (the service design and standards gap) in the gaps model of service quality (see appendix one). In China, although McDonald’s’ acts locally in building the restaurant’s service environment to some extent, there are still some issues existing in its servicecape design. However, have studied customers’ discussions about the service environment in McDonald’s’, the issues existing in its servicescape include the shortage of the ambient condition (such as the inadequate use of music), the insufficiency of the spatial layout design (such as the lake of Self-help sauce pavilion), and the use of symbols and...
The researchers concluded that the Chefoo’s service environment has negative effects towards customers’ experience. Based on the results, the researchers suggests modernizing the servicescape of the restaurant in order to retain existing and attract new customers. Customer experience does not only lie to enjoyable food and affordable prices but it should also consider a pleasant dining experience. Service environment does negatively affect the experience of customers. The null hypothesis is accepted.
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.'
Restaurants provide homogeneous products, though service delivery may differ from one place to another depending on the caliber of regular customers registered over a period of time as well as the target market. This means in most cases, service delivery will remain the main factor behind success of any enterprise in the hospitality industry.
1. What was the customer ’s (yourself and your company) reason for visiting the business? My roommate wanted to eat their Korean hot pot and had a great time together. 2.
When entering a restaurant, I usually expect to leave full, satisfied, and wanting to come back again. I believe that many people expect the same thing. The way people react to service can be very different from person to person. Depending on the way the customers are feeling, or the way that the server is feeling can be a big factor for the way service comes across. Service is an important part of everyone’s lives because majority of the jobs that people preform are service related. Poor service is an unfortunate part of life that everyone comes across. The way that I react to the poor service I receive is important and can change in the blink of an eye. Whether I react in an outspoken way, by getting loud and voicing my opinion. Or if I react in a quiet or apologetic way, it can affect my server, and the people around me, and myself.
The building was just like the restaurants I went to in Germany. Upon arriving the staff was friendly, I saw the staff dressed in german clothing. I ordered the Rouladen, it felt like I had been eating the dish for an hour just to savor the flavor and reminded of being in Germany. All the beautiful colors and textures, ordering our favorite german drinks. After I ate the main course, I just had to have desert so I chose the strudel. After everything had been eaten everyone started to share their stories of eating foods at restaurants in Germany and the amazing time while their at restaurants in Germany.
THE KNOW-IT-ALLS Go ahead and throw a tantrum, my manager will tell you the same thing. –Chelsea The Know-it-alls are people that cannot handle being told they are wrong. They are the people who will argue, for countless minutes, about deals that are exclusive. They are the people who will argue that their expired coupon is still extremely valid.
Have you ever tried to cook a delicious meal to impress your friends or family members? Most Americans cook despite the challenge associated with it. It takes courage and bravery to be a chef. An individual must have a passion for cooking and preparing meals from recipes. An experienced chef must have a lot of creativity on the plate and knowledge on the field. However, being a professional chef comes with many obstacles such as, standing in the kitchen for long hours can cause health problems, or the amount of stress a chef deals with can be overwhelmed, and the unhealthy eating habits that leads to overweight and over-eating.
In America, many are not aware of the inequalities that exist in the Food Service. The food service sector has at least 125,951 companies and approximately 12 million employees with almost 7 million foreigners. This sector includes individually owned restaurants, mid-priced chains, quick service (fast food), hotels, and beverage establishments. Food service plays a major role in institutional establishments like schools, hospitals, prisons and meals on wheels. They cater to the tastes of their particular customers and are often leaders of food innovation. In the food service, we find: bartenders, wait staff, hosts, busboys, chefs, cooks, managers, and dishwashers .The food service workers perform a variety of customer service, food preparation and cleaning tasks, all that which are very important to keep a business running. More concerning , some of the major working conditions that foodservice workers face with daily is no health benefits and significantly low wages. These employees working in the food industry make it possible for millions of people to enjoy food in restaurants but are not being treated or appreciated fairly.