Customer Satisfaction And Service Quality Essay

Food is a basic need for everyone. Although many people prefer eating at home, many others will look for new places to dine in for a change. It is usually hard to find a table in famous restaurants unless you have a previous reservation. Famous restaurants owners enjoy a deluxe existence by having a better chance to meet important customers. The success of a restaurant depends on providing quality food and friendly atmosphere. Once customers like a certain restaurant they will usually revisit. Customers’ satisfaction is also an important element of success. Therefore, responding to customers’ needs could lead to outstanding results. Consequently, an efficient managerial approach could help a restaurant to provide both the high quality of food

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Food chain industries are starting to realize the significance of service quality and how it affects customers’ satisfaction. Customer dissatisfaction occur all the time whether it is something as simple as getting the wrong order at a fast food chain restaurant or a service complaint at an expensive restaurant. A customer must be the priority of every business around the world because customers are the ones to buy the goods and services (Lesley & Faure, 1992). According to Thompson (2014), everyone working in the food chain industry will have to deal with customer dissatisfaction at some point in their career, how you handle those dissatisfaction makes all the difference.

This literature review explores the relationship between customer satisfaction and customer loyalty and how do these theories affect businesses in hospitality industry. Hence, there are many researchers that have studied about these two concepts that will help people to better understand about the two theories.

1a) Use the table below to outline at least two different customer service situations and the different methods of communication that would be needed in these situations.

Customer service is the by-product of an organization’s desire to satisfy its clientele. It is the way by which goods or services are delivered from to the customer in each phase of a transaction. Those providing customer service represent the organization and its values. If there are procedural issues within the organization, it will be reflected in the way in which customer service is perceived. Customer service is integral to an organization’s success, considering even one negative interaction may be enough to lose a client. According to American Express (2011), seventy-eight percent of customers have turned away from a sale due to poor customer service (Service Can Make or Break Brands, para. 5)

The analysis done at 5% significance lever show that overall customer satisfaction was significantly related to average meal price and the type of restaurant. The regression equation show that an increase in meal expenditure means the more the customer is satisfied. The multiple regression equation indicates that Italian customer is more satisfied compared to seafood restaurant.

The Food and Beverage service wraps the knowledge, technique and skills essential for those studying and working at different levels in the food and beverage sector. The operations in this department are constantly improving and developing over the years together with progress in the quality as per the ever changing customer needs and industry demands. The long established perspective of food and beverage service was considered as just a delivery process with customer being recognized as a pliant recipient of service. But now, the vision has changed to a much broader and wider extent. The customer is now seen as a prime center to the process and has an active participation in it. Accordingly, to identify the guest’s expectations has become very critical for the success of this industry.

As a child growing up in the states, I was not fond of eating out simply because that’s not how I was raised. My parents would eat at a restaurant, diner, or buffet for at least once a week not just because they hate it but there was a time that there was no African restaurant around where I live. When the first African Restaurant opened near us. It became habit for me and my family to dine there every other night. I loved the place very much and it made parents love it too. This restaurant is called ‘’Aburi Garden’’.

As part of my improvements to customer service for CPG I came up with several different ideas which would improve the service. One of these ideas was to place EXPD Tracking Details onto the Smartsheet. This would benefit the Customer account of Survitec who sent orders out daily via EXPD. By providing the Tracking Details this would improve service because it would mean that time would be saved as Survitec could find the information without needing to contact CPG. It would also allow Survitec to pass this information directly onto the customers. This would mean the Customer Service Team would be able to deal with Survitec other queries more effectively. I chose to use the Smartsheet because I knew that it could be utilised by both Internal and External Customer. However before I was able to implement this idea I had to discuss it

In this study, the researchers will know how guests assess the different Buffet restaurants in terms of their service, food, and dining environment in order to achieve their satisfaction.

Customer preferences are important concept within services marketing theory. According to my review, service quality have significant relationship with customer preferences. Their finding indicates that the service quality provided by staff is fundamental and crucial to the customer satisfaction in the restaurants. Furthermore, customers will choose the restaurants based on their satisfaction level. In another study by Cronin and Taylor (1992), the study have shown the perceived service quality can greatly affect customers’ satisfaction and customer preferences. Many restaurants out there will pay more attention on service quality because it will directly influencing the customer preferences which will lead to customer revisit and customer will become loyalty to the restaurants. And will directly affect he restaurant revenue. In addition, Yüksel & Yüksel (2002) stated that service quality had the most significant impact on dining satisfaction at the aggregate market

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.

This chapter will look to the literature review of quality service, customer satisfaction and intention to revisit including Thomassen satisfaction theory. This research will also discuss what theory is best suited to Health care.

Study findings show that strong leadership systems focus on customers, motivate employees, and implement their customer service vision. They also focus great attention on gathering the information needed to track customer satisfaction, and employees overall performance. Customer service should be designed and delivered seamlessly from the customer's point of view. Customer-driven operations lead to success. Decentralized, uncoordinated customer service provision makes for a most frustrating experience for customers.