1 / 8

The Role of Service in the Hospitality Industry

The Role of Service in the Hospitality Industry. Chapter Fifteen. Characteristics of Service. Involves the guest’s experience and the staff’s performance Guest and server are both part of transaction Quality control is difficult Standard must be zero defects

suzuki
Télécharger la présentation

The Role of Service in the Hospitality Industry

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. The Role of Service in the Hospitality Industry Chapter Fifteen

  2. Characteristics of Service • Involves the guest’s experience and the staff’s performance • Guest and server are both part of transaction • Quality control is difficult • Standard must be zero defects • Production and consumption are simultaneous (There is no inventory)

  3. Three Types of Service Transactions • Electronic-mechanical • Indirect personal • Face-to-face

  4. Product View of Service • Focuses on the tasks that make up service • Emphasizes controlling employee behavior • Controls cost of transaction/process objective, measurable standards • Concentrates on what we do

  5. Process View of Service • Emphasizes interaction between the service organization and the guest • Empowers employees to satisfy guests’ needs and desires • Empowers employees to solve guests’ problems • Concentrates on what the guest wants

  6. Setting a Service Strategy • Choose market segment or segments • Determine appropriate service level and standards • Do not over promise • Fulfill expectations

  7. Management’s Responsibilities in Establishing and Maintaining a Service Culture • Keep stated service policies and actual practice the same • Communicate management position to employees • Treat employees as internal customers • Remove obstacles that keep people from doing their jobs • Restrain bureaucracy

  8. Making the Employee the Product • Hire people who fit with the company and the service team • Emphasize cross-training • Provide core training • Motivate through feedback and rewards • Establish award programs that recognize excellence • Involve employees in setting service standards and developing procedures

More Related