They arrange tours, excursions, entertainment, business meetings, and seminars, and book hotel rooms, restaurants, and more. 2. A clean, safe and secure place where to sleep and leave their personal items Hospitality service providers must offer guest rooms or suites in clean, well-run hotels, motels, inns, lodges, vacation villages or student campuses and pensions. The rooms must be safe and secure, and the owners are expected to practice all sanitation rules. 3.
The satisfaction of his hunger and thirst with confidence and delight The customers need to find your restaurants, bars, snack bars and other establishments filled with well-prepared, presented and served food and drinks, which must adhere to good safety and sanitary habits. 4. Prompt, enthusiastic satisfaction of all other needs Customers will appreciate a friendly welcome, good service, pleasant, relaxing surroundings, and happy smiling faces. They would like to have all of their questions answered and their requests met. 5.
Skillful service rendered with appreciation and respect The entire management and service staff are performing an honorable and well-paid Job. Therefore they must be proud for their knowledge of the profession and treat the paying customer with polite due respect. The client will respond to this treatment and gladly leave a sizeable tip. 3 12 Steps for Achieving Superior Quality of Service 1. Take care of the physical surroundings. ; Ensure the establishment has identifiable and clean premises, pleasing decoration, relaxing colors, comfortable furniture, proper lighting, and music when needed. Ensure that all areas are clean and sanitized. ; Ensure that there is a preventive maintenance program, and keep the building, furniture, equipment and garden in perfect condition. 2. Make a favorable first impression. ; Smiling, soft-spoken, knowledgeable and polite employees in appropriate attire and with professional composure welcome the customer. ; Guide the guest to into his guest room or the restaurant seat. ; Make necessary initial adjustments for his comfort. ; Each employee must execute his/her function professionally and effectively. Every time one comes across a client, give a salute ranging in manner from formal, such as addressing the customer by name, to simple, such as a nod of the head 3. Train new employees. ; ; ; ; Create Job descriptions for all positions. Provide an orientation for new hires. Pair new trainees with experienced, dependable employees. Do not allow contact between new employees and the customers until they are well-trained and prepared. Management and staff. They must know the establishment, the area, professional techniques and the company policies extremely well. Create incentives and awards to recognize exceptional performance. ; Test and supervise employees until they are confident in knowing their particular functions. ; Anticipate the questions and expectations of the client. ; Combine a professional attitude with technical skills. Experienced employees create a following and clients ask for them by name. 5. Establish flawless communication with the client and between departments. ; Have all potentially needed information written and available by the phone and at the front of the house.
Post a declaimer for non-liability for customers’ untended valuables 4 ; Facilitate communication between reception and housekeeping, maintenance and reception, dining room and kitchen, etc. 6. Answer clients’ questions. ; The entire staff must be well-versed in hotel and restaurant terms and know the answers to all Seibel clients’ questions about the area, the establishment and the range of services offered. ; The restaurant staff must know the menu well, including details such as availability, recipes, main ingredients, preparation time, etc. If an employee does not know the answer to a question, he must excuse himself find out the answer and return with it in a timely manner, or ask the manager to respond. 7. Accommodate all reasonable wishes of the customer in a professional manner. ; Employees must make every effort to accommodate the needs and wishes of the customer relating to the scope of their Job, and do it with a smile. Employees must do this even when the request sounds strange (for example, a guest asking for coffee in unusual hours). 8. Encouraging team spirit ; Create work groups per department that will work together harmoniously.
They should be helping each other, replacing, supporting and, when necessary, completing another member’s work for the benefit of the entire team. 9. Amenities and little give-away presents for the customer. ; Small value items for which the guest does not have to pay for are a very welcome gift. Traditionally hotels, according to their assumed classification, provide the guest tit amenities in the guest room and bathroom (pen and writing paper, postal cards, shampoo, hair conditioner, soap, shower cap, shoe polishing cloth etc. ).
Some larger hotels place chocolate mints on the pillow when they turn the beds for the night; others offer free coffee at departure, etc. ; Restaurants frequently offer free drinks (mostly to the customers who wait for a table) and sometimes small appetizer, relishes, cruditys, etc. ; You may want to offer a small glass of local Juice upon welcoming a client. Customers remember and appreciate free items, become free advertisers and often return. 0. Offer incentives for the personnel. ; Several hotel and restaurant chains in Europe and the U. S. Have established incentive programs for their staff to reward quality of performance.
The owners who still use it prove that it works, and believe that they are worth the expense. The award could be a dinner for two, tickets to a game or a show, recognition as the best performer of the month, and, more rarely, monetary. This will count, of course, during promotion time. Personally, I favor a system where once a month all employees nominate co-workers who have given exceptional service, and the one tit the most votes wins the award. 11. Supervision ; When first starting to implement a quality program with the training of the employees, the owner/ manager/supervisor must continually observe and discreetly correct the staff.
As the service improves and the new system gains roots, he/she can begin delegating parts of the supervision, while always maintaining the position of ultimate authority. 12. Management Inspections ; The best way to evaluate the progress in quality service is by inspections, both at regular intervals and by surprise. The manager must create n inspection sheet for quality of performance, where on the left side will be the names of all employees by department, and on the right columns with dates on the top, where he will evaluate employee’s performance with ratings for quality, ranging from 1 (unacceptable), to 5 (superb).
When filled without bias, this sheet will clearly show progress from each inspection to the next. In addition to quality evaluation, it will also be a tool for promotions and dismissals. 6 Product vs.. Service The product of the hospitality industry, in contrast to others (building, manufacturing, DOD and even art), is service, a non-tangible good which rests totally on the personality and skill of those providing it. Our employees must be well-trained and like to work with all kinds of people.
A hospitality service Job is an old profession with a lot of history, and is not to be confused with domestic servants. In situations when a guest gets out of line and treats our employees like servants, the manager must interfere and set the customer straight. In our business we depend on the mood of those receiving our service. We must be empathetic and even use psychology. Try to hind like customers. Train employees to consider that hotel guests usually arrive tired, and all they want is to get to their room, freshen up, get comfortable, and take a shower.
To achieve this, the check-in must be brief and effective. Restaurant clients arrive hungry and they expect to find a choice they like. Sometimes foreign customers like to try new things and are usually easier to please; others are not adventurous and expect to find their regular fare. In both cases it is fair to expect our customers to be in a foul mood and must explain this to our staff. That is the reason why we all just be friendly, patient and smiling with everybody to put them in a more pleasant mental condition from the start. Clients expect to find their room or meal perfectly to their liking.
If the room is not clean, secure and comfortable, at the appropriate temperature, and with everything working and a safe place for their clothes and other things they carry with them, or if the meal does not look and taste good, served at the right temperature and presented well, they will be dissatisfied. Then only the most vocal ones may start complaining about this and everything else. This is human nature. The problem is that the majority of people rarely voices dissatisfaction during also require the staff to ask during the time of service and before the departure, “how everything was. Even then, when encouraged to give an opinion people are resistant to do so. This most common human behavior trait leaves the operators in the dark. A more effective way to ask a customer is in a more diplomatic manner, “what can I do to make your experience in this establishment better”. Then a few more will answer and will be more honest about it. In average only twenty percent, one in five, will fill out a survey. The first impression In addition to the training that managers must provide to employees, they need to provide them with informational material.
