Introduction
The aim of the report was to define and discuss the concept of working in hospitality as performative labor to a practical hospitality context by visit one of the hospitality service establishments. In this report, the concept that has been applied is emotional labor in the Cliché Exhibition Restaurant. The core business and the nature of the hospitality offered will be given in this report base on the real dining experience at the restaurant. Furthermore, the report has provided some recommendations for the Cliché Exhibition Restaurant on how to improve the quality of the service and how to deal with emotional labor. Finally, there also some photos provided as evidence of the visit to the Cliché Exhibition Restaurant. Literature
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Cliché Exhibition Restaurant is a French restaurant that combined art exhibition, bar and restaurant together. The restaurant features different style artists and offer exhibition of their work that inspired by French periodically which makes people can explore more about French contemporary art. Customers can view those impressive art piece while enjoying the food that cooked by chefs from France.
The first impression that gave by the Cliché Exhibition Restaurant was very fresh and interesting due to it combined restaurant and art gallery together which has break the concept of traditional French restaurant. Cliché Exhibition Restaurant only opens on Tuesday to Sunday at dinner time and also need a booking instead of walking in. The popularity of the restaurant has made me surprised and inquisitive about it which became a motivation for me to visit. Besides that, I have heard lots of good comments about this restaurant from friends who have been there before which made me think it would be worth to
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Draw from Richard Schechner‘s performance theory, actors are acting to passion the audiences in surface acting which like the service staffs control their feeling and display appropriate facial and bodily movement to impress their customers which like an actor (Schechner, 1988). In the restaurant context, service staffs need to know as emotional labor how to create a good impression to the customers by control their bodies, personalities and emotions (Hochschild, 1983). Therefore, it is important that the service staffs should follow what they have given by management to provide a positive experience to customers (Davidson, 2004).
The overall experience at the Cliché Exhibition Restaurant did created a positive and memorable dining experience to the customers. The restaurant has served high quality of service and food. Emotional labor have evidenced in the service that provided by all service staffs which resulted in made customers feel happy and welcome.
Everyone wants their food to taste superb when going out to eat. Both restaurants served excellent homemade chips and salsas as well as queso dip. Reading the menu to order was no problem and both places had a wide variety of options to choose...
I will be talking about Carmine’s Southern Italian Restaurant, Specifically the Theater District location where I work. Carmine’s located in the Theater District is a very successful establishment; I have met some of the hardest working individuals in my time of employment and have learned how the company works. They are a family style restaurant where all food is meant to be shared. Carmine’s implements a real good concept and I will be talking about all of things that help this business thrive and be a fan favorite in New York.
Fanny Fern once said, “The way to a man’s heart is through his stomach” (Fern 1). This not only holds true for men, it surly can be said about anyone. A restaurant that can capture anyone’s heart is Carrabba’s Italian Grill. What makes it different from all the other Italian restaurants? That would be the authentic taste and experience the restaurant provides its customers with. Whether diners choose to go out to celebrate or gather the family for a delicious meal, there is one place that they will certainly enjoy having it at, Carrabba’s Italian Grill. This holds true because as a long-time customer, I’ve experienced Carrabba’s for different occasions from anniversaries, graduations to birthday parties
When an experience “fosters a sense of social connection…makes a memorable story…for years to come…links to your sense of who you are or want to be…[and] provides a unique opportunity, eluding easy comparison,” (Dunn and Norton, 2013, p. 20), it creates a memory that is cherished far more than a material good. The generation of a lasting impression offers a happiness that increases with time. Businesses, such as restaurants and tourism industries, apply this concept by advertising the experience their company delivers. For example, a restaurant must create a market to entice people into choosing it over all the other existing food options while for tourism to have success, it must market a once in a lifetime opportunity to give value to experience. People are more willing to forgo the cheap alternative as long as they find that the value, both monetary and happiness, overshadows the increased expense.
The moment I stepped into El Milagro’s first door I saw a beautiful mural of a man, on the wall. The murals purpose was to display a man, who is wearing a white shirt and black jacket, riding a horse. There was also a woman in the mural, glancing at the man, with her finger in her mouth, as if she was admiring him (image shown on the page above on the right). Once inside of the restaurant I saw the bright colors, of the walls, such as the pink and yellow color pattern laid out around the dining facility - the ceiling and wall decorations gave the place a spacious atmosphere, along with the tables were set up in a way stretching from one end to the other end of the restaurant, in a way in which it contributed to the spacious atmosphere given the decorations on both the walls and the ceiling (as can be seen on the bottom left). After being greeted by one of the many staff members who helped me as I prepared to dine on a Mexican cuisines. The food was hot and freshly prepared, all that was left was to be placed onto a plate. Once served on the plate I ate in the back where many people were conversing as well as enjoying their food. Throughout the restaurant all you can smell was the fresh meat being prepared while people were asking each other to pass the sauces. After grabbing my first bite of the rice, I felt at ease, due to the rice being very
When different kinds of menu for lunch and dinner are included, there is an opportunity for attraction of more clients in the new outlet
In spite of having numerous structures in place to ensure a luxurious guest experience, the Oberoi Vanayvilas (OV) failed to provide a quality service to its hotel guest. To recover from this service failure, we recommend OV to sincerely apologize and ‘offer refund for the third night and a credit for the two nights for a future stay with additional hotel perks tobe used at OV within a year’ to the impacted guest. Main drivers for our recommendation are to convey a message that Oberoi sincerely cares about the customer inconvenience and wants its guest to revisit the hotel to win over the customer by its exemplary quality service.
Overall, art is a form of expression. It takes imagination and creativity. Art also needs skill, interpretation, the ability to innovate, patience, and technique. Without those factors it is difficult to be considered an artist or produce a material of art. Art is very visual but has broadened its sense to smell, taste, and sound. Cuisine has all the traits that fall into the category of art. In France, specifically, cuisine has been appreciated as an art for hundreds of years. It is becoming more apparent globally that it is an art. There is a growing notion of the visual appeal and appreciation for the meal. Therefore, art is continuing to grow into new forms and there are endless ways to express one’s own emotions and creativity.
The artist used colors and light to draw one’s attention to the diner and the people in it and then to the only character not facing the viewer. This emphasis with the use of colors and light means “that our attention is drawn more to certain parts of a composition than to others” (Getlein 127); when the emphasis is on “a relatively small, clearly defined area” (Getlein 127) this is called a focal point. The focal point in this piece of art is not only the brightly lit diner sitting on the corner of an empty intersection, but also within the diner, where the eye is drawn to the individuals in the diner. In addition, the woman stands out in particular because of her red dress and the bright color of her
With our growing obsession of food culture, and an estimate of 16 million restaurants worldwide, there is one neglected element that has been right in front of us all this time: the menu. When it comes to profits, the menu is not only important; it is everything in a successful restaurant brand identity. Research has found that a customer only takes an average of 109 seconds reading a menu. This is the time limit one has to impress and sell. This essay will outline different ways and means on how the graphic designer under-take different methods to turn the menu into a sales tool for the restaurant and will discuss menu design techniques to help boost the effectiveness of the ‘silent salesperson’ onto customers and increase profits (Pavesic, 2013).
The context of this summary is about the service process of Bella Vita, an Italian inspired restaurant and bar in New Plymouth. The whole purpose is to gain knowledge and to analyze various aspects of services provided by Bella Vita. The primary objective is to experience the service offered by Bella Vita and to figure out its service outcome. It is followed by collecting secondary data about the services offered by the restaurant, analyzing the pros and cons, and providing conclusions and recommendations.
What aspects of restaurant work are especially challenging to wait staff, and how does Barcelona’s approach to management help employees overcome the downsides of the job? The aspects of restaurant work that is especially challenging to wait staff would be poor management and customer satisfaction. In this profession of being a wait staff in many instances it is very difficult to please everyone one that you serve. The approach that Barcelona’s management took in helping their employees overcome the downsides of their job they gave them the green light in allowing them to do what was right in making the customers experience a happy one. In giving them this freedom, it made the wait staff feel like they were a part of the organization when it came to decision
“Bartenders work at restaurants, bars, clubs, hotels, and other food service establishments.” (Occupational Outlook Handbook), during busy hours, they are under the pressure to customers quickly and efficie...
The information above provide the detailed picture of undergraduate hospitality students’ ability to recognize and regulate emotions, however it does not answer the key research question regarding the association between emotional intelligence and work performance. It was hypothesized that there are positive association between these two variables and in the reviewed literature was found the empirical evidence that prove the existence of such relationship. (Shahhosseini, Silong, Ismaill, Uli ...
Running a restaurant can be one of the most stressful jobs as well as the most fun and rewarding jobs. If the manager is a good leader with excellent leadership skills and has great followers the restaurant will be rewarded. If not the restaurant will plummet in sales and no one will be pleased. While developing a business. staff is important to running a successful restaurant, it is also essential that management focus on its public relations as well as its sales and marketing strategies.