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