Deal with Conflict Situation Assignment Essay

In every restaurant’s serving process, there is always room to improve efficiency and service quality for customers. We have created a process flow chart, a check sheet, and a service blue print for Olive Garden’s customer service. These tools help us identify problems and indicate possible improvements to better serve customers. Below are our proposals for improvements in four identified areas.

Conflict cannot be eliminated from the workplace therefore learning appropriate conflict-handling skills is important. It is imperative nurses learn how to effectively handle conflict in the work environment (Morrison, 2008). According to the Conflict Resolution Questionnaire Analysis, my style of conflict resolution is Collaborating. I believe that working together will get better results than working alone, a win/win situation. I can express assertiveness, cooperation and welcome differences of opinions. I will listen to the opinion of others and will give you mine as well.

Our highly skilled staff is dedicated to treating each person who walks through our doors with the utmost courtesy and respect. Additionally, when you arrive

The topic that I have chosen to discuss throughout this paper is Managing and Resolving Conflicts in a Relationship. This topic is very important to me simply because, I personally see a lot of relationships failing, including some of mines due to lack of resolving and managing conflicts correctly. By the end of this paper I hope that I have helped the reader understand and eliminate any conflicts that confront their everyday lives.

I am running an Indian restaurant. The position of my in the restaurant is as a manager. The name of my restaurant is Queen Restaurant. It is located at Hoppers Crossing VIC 3029There are 10 employees working in my restaurant. It is a big organization today I am going to explain you what we make and how we provide service to customer policy and procedures. Staff: - we have 1 shift manager, 1 head chef, sous chef, 1 chef garde - manager,

A new director decides to reorganize the department you work in. This reorganization comes about without input from the employees and many of the nurses that you oversee are feeling resentful of the change. As a nurse leader, identify factors that may lead to conflict and ways you can manage them.

When you have all the details about the complaint, ask the customer how they would like it to be resolved.

Nevertheless, the majority of customers are very satisfied with the amount of serving along with the quality of their meal as well as the price paid. The strategy of being a low priced high value added has seen problems due to lack of customers which is affecting the bottom line drastically. This inevitable circumstance has put a hold on operations and started an investigation upon various neighboring competitors and their own strategies.

When we got some problems, such as customer complains. For example, one customer ordered one fish & chips. The special order from that customer was no chill, but one front staff didn’t mention it to us. So we served it normally than the customer complained it. We told the staff who got that order to apology to the customer. We offered one soup to the customer during waiting new fish & chips. As result of that the customer accepted our prompted acts.

For the Problem-Solving Communication assignment, I chose to write a letter to the manager of Willy McCoys in Champlin. In that letter, I described to the manager how poor the food quality was with the nachos that they offer on special every Thursday night. With my complaint, I made a recommendation to the manager that every time food is ready to go out to the customer, a member of the management team must check the overall quality of the food immediately before if goes to the customer. I experienced the poor quality in the nachos on three different occasions and my friends also had the same experience with the nachos. I am assuming that this problem is still occurring and that is why I chose to contact the manager.

The Portman Hotel executives were committed to keeping both their guest and employees happy. The vision that would separate The Portman from the competition was “personal valets” (PVs). These PVs were responsible to every need of a guest. This included everything from cleaning and restocking the rooms, to more personalized services like pressing the guest’s clothes, preparing the guest’s drinks, or drawing a guest’s bath. As long the requests from the guests were legal and moral it was the PVs

The professional I interview acquire a Ph.D. in Human Services/Public Health, with a concentration in: Healthcare Administration. In addition; to obtaining a RN license, as well as a University Professor; also owner of a Healthcare agency.

When we arrived at the hotel, a man, who looked a staff, did valet parking service for us, and we moved to the desk to get a card key. We certainly checked in and we followed the guide of one of the employees. He let my family get in a cart, and he guided us to our room where we reserved before we came here. While going there, small waterfall and many various flowerpots welcomed us. I could see that our room was being close to us, which was designed as a modern building. When we arrived at

Hankins did not even want to speak with the manager; he just wanted a room. Further poor customer service was displayed when the operator did not tend to Dr. Hankins’ needs, and forcefully insisted his opinion that Dr. Hankins should talk to his manager. Mr. Metz needs to review the rules of how to properly deal with the guests and their requirements to the employees. Aside from the operator’s lack of responsibility, the manager did not show any professional behaviour towards the guests. After listening to Dr. Hankins’ problem, the night manager did not approach him with a resolution as he promised. As a result of inadequate service and unprofessional behaviour, the Hankins wasted their time in waiting for a solution. An additional problematic area that should be looked into is the way the members in the staff treat each other. When Dr. Hankins brought the predicament up with the receptionist, the receptionist went and yelled at his/her co-worker in front of the guests. This surely shows how poorly behaved the receptionist have conducted him/herself. It was not solved in a mannerly order and for that reason alone, is a problem.

This paper delves into the realm of customer complaints in the Hospitality Industry. Issues that relate to customer complaints in general, complaining as a process, the impact of customer complaints, the most common complaints in the Hospitality Industry, hotel brands with the highest rate of complaints, and handling guest complaints are discussed.