Instructor: Institution: Project Report Measuring Hotel Quality Prepared By: Table Of Contents 1. Introduction 4 1.1 Background study 4 1.2 Significance of study 5 2. Literature Review 6 2.1 Menu Planning 6 2.2 Quality Service Provision 7 3…
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During my visit, I maintained my study to concentrate on the quality of services offered by the service providers of the restaurant. Glass Brasserie is a unique restaurant in its own way; it is incomparable to other restaurants. My initial observation upon reaching the restaurant was the cool, well-maintained and welcoming environment. Glass Brasserie is located in a human-friendly environment where no client would resist visiting often. This first impression at the entrance of the restaurant depicts an image of what to expect once in the restaurant. In the restaurant, all guest tables are perfectly arranged awaiting the arrival of new clients. The service providers are neatly dressed, and from their looks, one can easily know they have a passion for their profession. Quality in any organization determines the success or failure of the organization (Jane, 2001). Glass Brasserie’s management has enhanced quality delivery of services. The services providers are quick to respond to any new client who comes in the restaurant door. A warm welcome, hand washing and passing of menu to the clients is a welcome gesture. Such a warm welcome makes the client feel appreciated for his/her visit despite the fact that they will pay for the services. In this case, Glass Brasserie has succeeded in aspects of welcoming their clients and making them feel appreciated. Upon the client settling, the service providers take time to display their different type of foods and beverages to clients, expecting the clients to choose what they would like to consume. In the event the menu does not have a food or beverage the client wants to consume, the service providers ensure they find a means to provide the client’s expectations. This once again is a gesture to show appreciation of the clients in their restaurant. The physical aspects of the restaurant in my view are perfectly developed and deployed within the entity. Despite the physical factors of this restaurant, the means of delivery are professional and unique. Service providers in this restaurant deliver client’s order in a stylish and fashionable manner. Professionalism and style-decency in food and beverages is an essential factor to please clients. The manner in which you serve clients determines the reputation of the restaurant to the public. In Glass Brasserie restaurant, the service providers are very innovative and passionate in their tasks. Delivery of cutlery to the clients is on a dish; the cutleries wrapped perfectly in serviettes. This type of delivery shows the level of neatness observed within the restaurant. Upon delivering the cutlery on the table, the service providers carry along the client’s order in a tray. It is common for any restaurant to pack their deliveries on trays, however, the manner in which the service providers at Glass Brasserie deliver makes the difference; their passion for the job makes it look unique. Looking around the restaurant, you can tell that the clients are enjoying their stay at the restaurant. This is because they have exposure to quality services of their expectation and to some, beyond their expectations. Once finished taking meals a client has an option to be entertained or leave for the guest room to have some rest. The guest rooms neatly arranged: the level of catering professionalism is of high quality. Each guest is served with all essentials such as towels, bathing soaps, tooth
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cus on the local library that does not have a database reservation system for the public to use in the library or which they can have access to at home.
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