1 Introduction
Service is important in the food and beverage industries, that customer always have a high expectation and needs while dining in the restaurant. To find out how well the service provided, quality is a main element to every service. According to Haksever et al (2000), “Quality is ‘the totality of features and characteristics of a product or service that bears on its ability to satisfy given needs’”. Therefore, service quality is one of the main point in every restaurants to allow them improve and upgrade their level of image and reputation. In this report, Bella Italia was chosen to have an overview of its service quality. It will be find out how well the service practice was made and which part of service can be improve within the restaurant by using the service quality analysis, service recovery, customer feedback mechanism and benchmarking.
2 Overview of Bella Italia
Bella Italia is an Italian restaurant which located in the city centre of Plymouth. It is a fine dining restaurant which is stylish and has beautiful décor to give an elegant atmosphere to customers. The outside appearance is attractive with clean windows and door, also because of menus and posters placed in front of the main entrance. Staffs were well-trained with great knowledge of every dish, and they are all friendly and nice to serve every customer. The overall service is good but there have some improvement about the service quality.
3 Service Quality Analysis
“Service quality can be
The main purpose of this research study is to come up with a strong analysis on the performance level the restaurant. The following objectives have been brought forward with regard to this purpose.
The nature of the products and services provided in the restaurant industry are based on customer satisfaction with the food and services that each location provides. Providing a selection of delicious and well-presented food made with quality ingredients that are simple and good tasting is exactly what the customer wants. Most customers go to restaurants to meet with others socially in a friendly environment. Making sure the restaurant is clean, attractive, and the décor is consistent with the food and restaurant’s image and making sure the waiting staff knows that it is ok to allow customers to linger adds to
Everybody has a favorite place to eat. Eating out can be a very pleasant experience or a disastrous one. People are free to choose from a wide range of different restaurants where to spend time and have a meal. Although, not all restaurants are the same and each has different characteristics regarding class, interior, cuisine and service. This paper provides a comparison of 4 different restaurants (fast food, casual, upscale): McDonald’s, Panda Express, Applebee’s and Delmonico’s.
We live in a culture where we want everything fast and easy, and in recent years we have seen the fast and casual restaurant business increase. This fast and casual increase has not just been in the pizza market, but in Mexican, Chinese, burgers, etc. Fast-casual has become the new buzz word. Independent pizza chains have fared worse than the larger pizza chains with sales declining by 5%, but the larger pizza chains showing growth of almost 3.8%. A case study on competitive service quality improvement (CSQI) in the fast food industry was conducted and the results revealed aspects of service, rather than product, were key in differentiation in the saturated market This is not surprising since it becoming more and more difficult to differentiate product. The competitive advantage opportunity lies within the ability to personal and accommodate the customer's experience (Seok-hoon, Yong-pil, 2004). Changes in the next decade will center around increased technology for improving the customer experience along with providing fast and easy service. Pizza chains will focus on quick service while maintaining quality that includes fresh ingredients, and ramping up the delivery
From the practical perspective, this study will be a guideline to food providers in order to improve in terms of food quality, price and value, and also the ambiance to influence customer satisfaction, return intention and word-of-mouth in caferteria UiTM Cawangan Selangor. The university student is currently influencing the expansion of university food service. Other than that, university students are not tolerating with the poor quality of food served by the university dining service. This is align with the government’s mission to provide cheaper price and at the same time still maintaining the quality of the food for lower income staff and the
There are some studies which address the service quality and customer satisfaction in fast-food restaurants (FFRs)
Customer service is very important element in hospitality industry. A good restaurant or a good hotel always have an excellent service first. Hotels and restaurants put added value in their products and service make guest love it. Some hotels give guest drink when they arrived or prepare small birthday gifts to their loyalty guests. But sometimes hotels spend lots of money to added value of customers’ experience but customers still don’t like their service. So, what’s happening? Hotels gave service and improved service are not customers needed or most needed. That’s the gap between you and your customer. “You know your hotel inside out, but do you ever see it through your guests' eyes? In many cases, there is a disconnect between what hoteliers think
The fast food restaurant industry is highly competitive nowadays. It provides the same kinds of food around the world. Customers feel satisfied with short waiting time and low prices. And to guarantee the high quality services, it is important for companies to have an effective internal control of the restaurant. Yoshinoya, as one of the largest Japanese restaurant chain and global brand with more than 1,400 worldwide locations, announced four new restaurant openings in their core U.S. market of California, Texas and New York. In order to stay competitive in the market, Yoshinoya hired the professional consulting group to provide advice of how to improve service quality. This white paper will examine the operations of
According to the definition of the expectation, in order to understand the need and wants of customer, combination of research and market experience is necessary. There are number of exogenous factors including their previous services experience and expectation of the brand which provide cues about the level of service. This is what being referred as customer expectation. Moreover, in order to understand the expectation of guests, the complex issues because of service transaction which is known as moment of truth, are social acts between individual employees and guests (NORMAN, 1991). This is considered as management perception service quality gap. In addition service quality is linked with expectation. If the employees have been asked to fulfill the expectation of the customer by providing them with the quality of service, unfortunately with the lack of training skills in their staff management and they are unable to interpret because of the complex guidelines. This is the reason of the bad quality of service. Customer satisfaction is co-related to customer expectation, perception and service quality because it is the responsibility of the employee to reduce the stress of the customer. If they will not do so then they will have to face the problem with the bad reviews towards their hotel, restaurants, motels, etc. If they create a pleasant experience of their customers by satisfying them with overall feeling of contentment with a interaction by solving their
Mani, N. K., & Srivalli, P. (2014). A study on factors influencing Service Quality in Restaurants'. Annamalai International Journal Of Business Studies & Research, 6(1), 1-9.
The initial efforts of defining and measuring quality have primary focused on goods since the end of 1970s (e.g., Clark et al, 1987; Garvin, 1984). Crosby (1979) described goods quality as to reach or exceed standards. Garvin (1983) suggested that goods quality could be evaluated by the incidence number of failures which occur either before a product leaves the factory or after a unit is set up in the field. Compared with the discussions on goods quality, service quality had been explored rarely then (e.g., Sasser, Olsen & Wyckoff, 1978; Gronroos, 1982; Lewis & Booms, 1983).
According to Zeithaml, Parasuraman and Berry (1985), “the ability of the physical environment to influence behaviours and to create an image is particularly apparent for banks, restaurants, and hospitals”. Susskind & Chan (2000) describes that undoubtedly food and decoration are one of the strongest factor related to a highly appreciated and rated restaurants by customers than service. The significance of good food to boost sales, profit and customer satisfaction is undeniable, but, fascinatingly enough, many epicures disagree with the importance of ambience for their satisfaction. However, the décor of any restaurant is one of the major reasons which can influence customer’s perception of what is most important.
Performance - this refers to the characteristics of a product made. This can make or break a company depending on how the consumer is contented.
This chapter covers the theory for the concepts of service quality and service excellence and lays a foundation for Chapter 3 - Literature Review. The chapter begins by reviewing the concept of service quality and the related concepts such as service quality expectation, service performance and service outcomes. Then the concept of customer satisfaction as an outcome of service delivery is discussed.
Traditionally, Service quality can be portrayed as the result from client comparison between their assumptions about the service they will use and their insight about the service company. That implies that if the insight recognitions would be higher than the desired the service will be considered as fabulous, if the desires rise to the insight observations the service is viewed as great and if the desires are not met the service will be viewed as awful. For a service to be considered as good the organisation is required for making customers satisfied and service quality should be associated with customer perceptions and expectations. (Carlsson, 2010)