Interviewing The Restaurant Manager Of A Fine Dining Restaurant

Chapter 4

4.0 DATA ANALYSIS

4.1 INTRODUCTION

The research has been carried out using the research method discuss in chapter 3 methodology. The research method is interviewing the manager of the fine dining restaurant to find out how is service quality used in the restaurant and what are the point of view of the restaurant manager. The data show how restaurant manager deal with the delivery of service quality, all the data has been manually transcribed by the researcher and arrange what the manager think about service quality, why customer value is very important in the any business.

4.2 ZAIKA INDIAN RESTAURANT MANCHESTER

INTRODUCTION (voice, 1) The name Zaika translates quite literally as "Sense of Taste" and this is the ethos behind the innovative menu with an emphasis on refined yet creative Indian cuisine. The modern Indian food at Zaika is always imaginatively presented & delicately spiced. The menu incorporates both traditional classic flavors and original dishes that apply eastern flavors with a western twist. Here contemporary Indian cuisine meets city chic and Zaika can be convinced of its spot amongst the North West’s elite restaurants. This ultra-glamorous venue combines an atmosphere of character and exclusivity from the minute you step indoors.

ANALYSIS The Zaika

The anticipation of the customer always must be adjoined and the staff must always put in effort to give an excellent service, the outcome will be happier customers brings more job turnover and make the staff feel happy. Service quality is professional and personal at the same time it crosses a whole facial expression from time keeping with the appearance of the restaurant, product knows about the staff and the physical surroundings of what customers experience when they tread through the