1 / 28

Service : the Heart of hospitality

Service : the Heart of hospitality. Objectives . Explain why customers are important to the hospitality business Describe the needs that hospitality businesses satisfy Explain the importance of quality service Describe the two types of hospitality employees

aran
Télécharger la présentation

Service : the Heart of hospitality

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Service: the Heart of hospitality

  2. Objectives • Explain why customers are important to the hospitality business • Describe the needs that hospitality businesses satisfy • Explain the importance of quality service • Describe the two types of hospitality employees • List the six characteristics of customer-focused employees • Indentify the 11 critical moments in customer service • Explain the importance of good communication skills • Describe methods of handling customer complaints

  3. Service • Is an activity that is done for another person • Hospitality – Satisfying people’s needs • Customer Service is the total customer experience with that business • Performance of staff • Courtesy of the staff • The cleanliness of the property • Way they are treated

  4. Customers • Someone who purchases products or services from a business • Guests – a customer who purchases products or services from a hospitality business. • Customer = main reason for hospitality industry • No customers = NO business = NO PROFITS • Who are the customers: • Anybody and everybody • Diverse – languages, background, disabilities, height, shape, special needs • Best way to understand people – empathy – the ability to put yourself in someone else’s shoes and know how that person feels • Empathy – figure out what customer needs

  5. Customer Needs • As a table, • List some customers needs when they are away from home.

  6. Customers’ needs • Hungry = food • Hot/thirsty = drink • Tired = a place to sleep • People need more than good food, cold beverages or a comfortable place to sleep • Welcome • The quality of feeling welcome is often more important that the quality of the food or the comfort of a hotel room • Hospitality satisfies both physical & psychological needs of customers • Abraham Maslow – ranked human needs in order from most basic to high

  7. Satisfying customer needs • Customer satisfaction – the positive feeling customers have about a business that meets their needs • How is it achieved – training employees in the art of customer service • Quality service – service that meets or exceeds customer expectations • Treated w/dignity & respect • Honest money transactions • Honesty in menus • Quality service = KEY establishing & maintaining a success business

  8. What do you think customers frequently complain about • Cleanliness & attractive appearance of facilities & grounds • Employees who respond quickly to requests • Employees who anticipate customer needs

  9. Consistent service • Consistent quality service – providing the same good service & products to customers each & every time they come to your business • Key to success • Depends on PEOPLE – interactions between customer & staff member - service encounter • Building blocks • Happens before, during and after • 1st encounter = 1st impression • Fail or succeed depending on quality of service

  10. The importance of service quality • Why is it so important??? • Talk • Word-of-mouth publicity – informal conversation people have about the experiences with a business • One of the major ways we find out a business • 90% + unhappy customers will do not return & will tell at least 9 people • Flip side = Positive people = FREE publicity

  11. Hospitality employees • Two groups • Front-of-the-House • The area that guests usually see • Back-of-the-House • Area that guest normally do not see • Heart-of-the-house • Restaurant - • Front-of-the-House employees • Main function is to interact with customers • Back-of-the-house employees • Work rarely involves interacting w/customers

  12. Front of & Back of the House employees • Are front of the house employees the only ones that need to worry about customer??? • NO • All employees are responsible for making sure customers receive the best service possible • Customer focused • All interactions makes an impression • 1stRequirement of quality service • Sincere desire to please the customer • Picture to the left a BIG NO – NO

  13. Customer-FOCUSED EMPLOYEES • Quality service – customer doesn’t have to ask for anything – it’s there!! • Customer-focused employee – an employee who can anticipate customer needs • Make immediate eye contact • They have good posture • Smile warmly • Respond quickly to requests • Use the customer’s name whenever possible • Clean & well groomed

  14. Learning target • Critical moments & handling customers • Handouts • Grade Back-of-the House & Front-of-the house gradebook

  15. Customer focused employees • Eye contact • Make eye contact as soon as the he/she enters • Often, as you open the door for the customer • Eye contact – shows a willingness to serve! • Communicates that you are giving customer your TOTAL attention • Posture • Important trait for all • Employees that customers see should pay particular attention • Head – up • Do not stare at the ground or off in space • Avoid slumping or stooping back • Face – interested & lively, not bored • Project an attitude of enthusiasm • Smile • Part of the uniform • Warm smile – respect & readiness to serve, friendly, shows enjoyment of job

  16. Customer focused employees • Respond Quickly • Respond quickly • Attitude – positive & business like • Response – competency, concern for customer & willingness to help • Customer’s Name • When possible • Restaurants – waiting list – names to be seated • Bell attendants – front desk • Feel important & welcome – likely to return to business • Well Groomed • Hospitality image – made by the staff • EXTREMELY important • Uniforms regulations

  17. Critical Moments • All service encounters – important • Certain ones have a greater impact on customer satisfaction • Critical moment – time when the customer’s experience makes a bigger impact on customer satisfaction than at others • There are 11, as a table can you name them

  18. Critical Moments • Phone calls • Guests form an impression based on the way a person answering the phone treats them • Rude – no business • The building entrance • Set the theme • Dirty – place is dirty • People will not enter • Employees inspect the parking lot, sidewalks, lobby, plants, etc • You cannot fix the problem – tell someone who can • Spotless – good impression • The greeter • First person guest sees • Greeting – formal part of the job • Good Greeter: • Open the door • Greet all guests w/in 30 seconds • “I will be right with you” • Make all guest feel valued

  19. Critical Moments • The wait • NOBODY likes to wait • Reality • Greeter – pleasant or not • “Please wait to be seat” sign – no greeter – guest often nervous, uncertain • See a guest acknowledge guest with a smile and a “hi, I will be right with you” • Waiting list – sell the wait – nice, warm friendly smile, collect information, how long the wait and what they can do in the mean time • The table or hotel room • Physical aspects =BIG impression • Check for cleanliness • Restaurant – check table – sturdy, rocks – menus – clean • Hotel – room – clean – smells good- proper spot • The busser & servers • Bussers • Removes extra place servers & brings water • Know food & beverage just as well as the server • Servers • Spend more time w/guests than any other • Strive to create a good experience • Know everything about the menu • Acknowledge all guests • Beverage order – 1st minutes • Learn names • Recommend • Check appearance

  20. Critical Moments • The manager • Business cannot be managed from an office • Should try to greet all guest • Watch faces as they receive and eat food • Frequently walk the lobby • Eye contact • Introduce self • The arrival of food • How long did it take • Looks appetizing • Have necessary condiments been brought • Check back within 2 bites, not minutes – is food ok • Ask if they need anything else • The restroom • Clean, well stocked, • Checked every 30 minutes • Plumbing problems – engineering dept • Clean it

  21. Critical moments • The check or bill • sit in restaurants for hours, but when they are ready to leave, they ARE ready to leave • Some will bring the check then disappear – not good • After delivering the check, take a few steps – look back see if guests are ready to pay – if not – return in 2 minutes • Hotels – checkout – critical – guests packed, ready to leave • Check out – smooth & quickly • Ask pleasant stay??? • Confirm if bill is okay • Can offer to make reservations for another stay • Automated checkout – smoother & faster • The good bye • last critical moment • Positive last impressive • Smile, thank them for their visit • Invite them back • SMILE

  22. At your table: • Out of the 11 critical moments which are the top 5 critical moments that your table agrees upon

  23. Customer relations techniques • Communication Skills • Crucial for every employee • Begins @ top • Managers – rules, standards & other info. • Front-of-the-house – must communicate effectively w/customers & w/coworkers to make sure things run smoothly • Back-of-the-house – each other & outside supplier to create a smooth & efficient operation

  24. Communication • Verbal • Tone of voice & way you speak • Proper grammar – not slang • NEVER use profanity • Never discuss one customer w/another or coworker • Written • Food servers – orders • Front desk staff – enter information into system • Nonverbal • Facial expressions, hand gestures, posture, eye contact • Look away – impatience or annoyance • Ignore them – “we don’t care” attitude, not important • Should convey warmth & concern

  25. As an individual • Using written communication, write how you would handle a customer complaint.

  26. Handling customer complaints • Will Always be • Key – RESOLVE complaints to customer satisfaction • Seven techniques • Can you name them???

  27. Handling customer complaints • Listen w/empathy • Try to understand & feel, see from their point • Most cases, they want someone to listen, understand, help • APOLOGY – “I am so sorry” • Allow customer to vent • Allow them time to • Evaluate everything carefully • Separate yourself from complain • Be supportive • Express your concern & support • Let me mad, let talk • Helpful to take notes – forms – customer heard – business keep track • Do not blame someone else • Avoid placing blame & making excuses • They don’t want to hear it • Discussion – what should and is going to be done • Your fault – own up to it & APOLOGIZE

  28. Handling customer complaints • Have a positive attitude • Express positive attitude about the customer & the relationship with the business • Do not be negative • Offer solutions • Offer one or more • None acceptable – ask what will it take • Important – know company’s policies • Agree on solution • Follow through • Personally – make sure it is carried out correctly & quickly • Handled poorly – never see them again • Handled positively – you may have a loyal customer

More Related