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Role of customer service in mcdonalds
Introduction importance of customer service in hospitality industry
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Restaurant
Perhaps there is nothing more satisfying than a fine dining experience. Food cleverness and high standards makes it to be a memorable time for anyone in a restaurant. They should design their restaurant in a brilliant way which should have partial transparent glasses so people can see the restaurant from inside. Good bright lightening, beautiful furniture, intoxicating fresh food smell, and relaxing music will often end up in lusting environment at places like these.
Waiters
In order to run a restaurant, waiters are must. And because Domino’s pizza was more of take away focused, they will now have to hire more employees. These waiters will welcome customers into the restaurant and take their orders and service them. They should be literate and have good communication skills that can be clearly understood. They must have past experience in restaurants and must have a good personality in order to present themselves to the customers. They should always put the customer’s needs first and not keep the customer waiting for long. Perhaps, they should keep in mind that there fore...
Dave Thomas an American restaurateur and a philanthropist once said, “It all comes back to the basic. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they'll keep coming back.” (thomas). Everyone can agree on Dave Thomas, but I have a couple more criteria to add to his idea of a great successful restaurant. If I go out to eat I might as well pick a place that, though may be expensive, has scrumptious food because why bother going to spend money on food you can make yourself? A great restaurant has to meet three of my criteria’s: the Décor and atmosphere, impeccable service and cleanliness, and most importantly the food.
For more than five years, Eliza White has gained diverse experience in customer service across a range of fields. She is currently balancing her studies with working as a waitress at Scoozi, a local Italian restaurant. Eliza understands and executes the duties necessary for a family-owned restaurant, excelling at communication with her co-workers and accommodation of patrons’ needs, recognizing customer experience is the top priority.
The experience of sitting down in Provino’s, and serving the table reside together in different worlds. The people who are hopefully enjoying their meals after a day of work, sit next to people whom are trying to make their living. Most customers don’t think about the job at hand, and instead they focus on having the best experience they can. Who can blame them? The worker’s job is to ensure the happiness of the client, but becomes exhausting after countless hours of doing other’s biddings. The way the workers and customers react to the situations around them can mean or feel completely different to the other. Customer’s reactions in regards to quality of service, complaints for both sides, and tipping are enough to generalize variances of working and eating at Provino’s.
In an essay, “Stop Ordering Me Around” by Stacy Wilkins, has a quote that says “I deserve respect whether I remain a waitress or move on to a different career.” This quote from my perspective is really meaningful and many people could relate to it. As a waiter, you never know what to expect. Some days will turn out really well but some days would feel like you have just worked for hours after hours nonstop. There were days when customers disrespect and yell at you and all you could do is accept everything they say because you are supposed to provide good customer service. I believe that waiters are humans too and because of that, we all deserve the same respect.
Restaurant manager is a responsible position and career which has several opportunities to accomplish. The manager has to manage the whole restaurant staff, has to be flexible in approach and promote motivation and performance among them for better restaurant productivity and profits. Complete dedication is essential to reach highest position in management and for this the person has to settle certain goals and improve the skills, values and qualities with time and market demands (Brawer eta l., 2012).
In reading the article Diner Beware, data collected through studies have revealed how diners can be manipulated to spend more money through visual, audio, environmental and other sensory stimuli. Many restauranteurs have begun to implement changes based on the findings in these studies much like the music industry has made changes as described in an article by Derek Thomson The Shazam Effect. Analyzing data collected from these studies has shown how subtle changes to the dining or music experience can strongly effect the public and guide them on a path chosen by the industry to make it more profitable. The amount of food patrons will eat and the perception of the taste of the food can be altered based on the size and color of plates as shown in a study performed in France. Larger plates of a color that matched the food directly correlated to the amount of food taken when patrons served themselves showing an increase of 20%.
1.1 Explain the value of customer service as a competitive tool Customer service is valued as a competitive tool by many organisations. It gives you the ability to gain customer loyalty while meeting the customer’s expectations. Staff will have the skills and knowledge that will provide a competitive edge. Most organisations are known for the quality of their customer service. This means that they are known for good customer service or poor customer service.
...omer complaints with store employees. Customers would receive phone calls directly from their local store. This social technique improved customer satisfaction as well as bridged the gap between customer and employee. Finally, Domino’s wanted to personalize the customer experience. One way it achieved this, aside from the aforementioned, was by providing the name of the employee making the pizza as well as the driver. Though the company dealt with opposition from employees who did not want their names attached, eventually, employees began to see the benefits of the change. This new social architecture improved employee morale as well as established a more comforting environment for customers.
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
...ough quality or enough service, satisfaction will result. However, we have evidence to support that quality and service alone can not produce recurrent satisfaction. Satisfaction is a distinct and separate issue.
However, not only the high quality standards of food affects the business, the staff who are presently providing the service are entitled to establishes him or her self with their tone (the sound of the voice), manner (the level of maturity), language and body language well enough to satisfy the customer and to make them appreciated of feeling more welcomed and values them as a proper customer. E.g. if a customer was about to speak the staff operating the till would say hello, may I take your order please,' and when their products are given Thank you and please come again.'
...ded once they see that the sales will be increasing and tips will be larger. Good staff will increase good public relations which will result in better business. Marketing a restaurant is the most important part in running a restaurant. If a restaurant is not marketed, no one will know about the restaurant causing it to lose money to operate forcing it to close down. Prices on the menu should always be appealing to the restaurant target market and set towards the products on the menu. It is essential that a restaurant develops its staff to the fullest, for a strong staff creates better sales and the public is pleased .
I am a customer service representative at a health company funded by the state. I hear a lot and a lot is expected from me. My job description consists of talking to members over the phone. I explain about their benefits, services that we offer, obtain personal information, I verify authorization, look for provider and etc. With being the first point of contact I try hard to deliver the best customer service that I possibly can; so that I can show that I really cares about the members. The three core values that help me work with my customers are respect, honesty, determination, these three values has shaped me into the young lady that I am today, but most importantly they help me provide great customer services.
When entering a restaurant, I usually expect to leave full, satisfied, and wanting to come back again. I believe that many people expect the same thing. The way people react to service can be very different from person to person. Depending on the way the customers are feeling, or the way that the server is feeling can be a big factor for the way service comes across. Service is an important part of everyone’s lives because majority of the jobs that people preform are service related. Poor service is an unfortunate part of life that everyone comes across. The way that I react to the poor service I receive is important and can change in the blink of an eye. Whether I react in an outspoken way, by getting loud and voicing my opinion. Or if I react in a quiet or apologetic way, it can affect my server, and the people around me, and myself.
The method of allowing the customer to request food before being seated, expedites the food to the customer’s stomach. No more being seated, than waiting twenty minutes for a server to up sale us an appetizer. By not having a server allows private dining and avoids any interruptions. The lack of interruptions provides a great place to have a conversation with someone that may require more privacy than other establishments provide. Behind the counter is an employee that serves as the bartender, waiter and sometimes cooks the