IMPLICATIONS OF SERVICE IN THE FOODSERVICE INDUSTRY

 

Service is the main factor in the food and beverage industry, as it’s the platform for the industry. Due to people going out looking for service; if not they would just easily stay home. Clients are more than happy to pay a little more for the service they are getting as well as for the meal price

But when times are hard, customers get money conscious about spending. Dinning out is seen by some customers as indulgence than a must. Hence in tight economic periods people want quality for their money. In order to satisfy money conscious customers, food service providers should try to exceed their customers’ service expectations.

Although that is an issue, restaurants cannot do anything to change the way customers perceive the restaurant, no matter how good the food is. If they do not like or view your service is of quality, they will not come back. But if they enjoy the restaurant’s service they will return no matter the price.

Food and beverage operators are finding it difficult to provide or improve their service as customers judge the service they are provided with, giving the operators no chance to correct it. As customers do not complain rather they leave and do not return.

Many people are in employed in different areas in the food and beverage industry, both in the service area which at the restaurant (waiters) and in the food preparation area (kitchen). An issue that some staff members do is they do not see their job as a job that needs to please customers or need to care about customer care, which is maybe due to lack of training. Instead they find customers irritating rather than seeing them as profit providers for the restaurant which pays their salaries. For example if a customer arrives few minutes before the shift ends for the waiter, will enable the guest to receive a hurried service. Resulting in unhappy customer who might not return to the restaurant, this only solidifies fact that service varies as time goes. (Rande 1996, P. 28-29)   

 REFERENCE

•    Rande, W. L. (1996) Introduction to Professional Foodservice. New York. John Wiley & Sons, INCmemorymokuroverwa.blogspot.com