Service Charge Statement

6. I think the largest issues in adopting Service Based Pricing would be the opposition from the salespeople and the customers. In most cases, fees will increase and it’s unlikely that this change will be welcomed by either party. Western may lose customers if

Marcel’s restaurant serve a highly qualified French food with a rational price, such us $39-59. But their competitors offer high-priced goods and service, for example, $200 or $1200 per night in two local hotels respectively. Marcel needs to improve his price to match the competitive market circumstance.

In coming up with a pricing strategy, it is important to communicate the prices based on value created for different customers segment as lack of it always results in price sensitivity and intense price negotiations. Since it is not right to assume that every client understands the value of my products, it will be my responsibility to address this through effective pricing and value communication. For instance, as I will create an app for the restaurant, some of my clients may lack the knowledge to use it or may not understand how some features in the app might satisfy the unmet needs. In this case, I will ensure that my clients get to know the existence of the app and how to use it even if it need assistance from some specialized staff. I will also ensure that they get to know the benefits and values the features of the app brings in their dining experience. By knowing the value I offer them, they will be willing to pay for it.

Finally the reason is should be raised is because of the amount of work a waiter has to do every time they work. Knowing from personal experience it can be a hassle waiting on people with bring their drinks and making sure that they are satisfied with what they order, and yes that is what waiters are supposed to do but it is a hassle when you have to deal with people who are rude and impatient.

How strong a relationship should exist between the prices charged to a customer for a good or service and the cost of providing that good or service?

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.

This is basically a set of conventional principles that are considered binding on the employer/employee. This is mainly about what is acceptable behavior in the firm.

Why the practice of tipping has emerged as a major method of compensating the wait staff;

citizens are under a duty to obey the same laws, and there can be no

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.

Under Universal law he said that all moral statement should be general law for everyone under every circumstance and there should be no occasion under which exception are made.

operating expenses were usually excluded and prices were a function of food cost, as well

The paper presents an analysis of the different factors influencing the restaurant industry and how these factors increase or decrease the demand for such services. The hypothesis that will be examined is that the performance of restaurants is mostly based on the type of food chosen by customers when they decide to go out for dinner, lunch, breakfast, or simply for a snack. What type of food refers mainly the nationality or concept of the food, (traditional American, Italian, Indian, Latin, or from any other type of culture). This factor is important because when customers go out to for dinner; they decide what to eat before deciding where to eat. That is why this factor is considerably important according to the hypothesis.

We would like to include a new service for the customers. Breakfast is important for human. However, we decide a set for the customers. If a customer buys a drink, then he/she wants a cake or sandwich. It will be have a discount for 50%off. It is a market penetration. We would like to make some discount to attract customer. The target market for this new product is every customer. It is because everyone will buy food and drinks. It is a reasonable price for public.