What must be done, that employees wanted and could look after guests and guests were satisfied as a result? In modern business there is an answer for this question - management of quality. Management creation of standards of behavior and implementation of working procedures supposes quality of services for the different categories of employees, organization of the departmental of personnel teaching, clear raising of tasks, control and estimation of job performances on to basis of the declared standards. If to use a soccer metaphor, then it is possible to say that task of trainer - to show out on the field players ready to win. So in business it is important to create such atmosphere, when all is maximum every employee clear, and then people execute the work qualitatively and with enthusiasm. Effective control system by quality of services, based on standards, able to bring much benefit and separate to the man, and organization on the whole. Benefits get everything are both guests and employees, and company.Look after the employees - and employees will look after guests!
Questions and answers
What is the book Service is in style of casual. Standards of service for хостес and waiters of restaurant of democratic format about in short?
This book discusses the essential elements of service quality management in the hospitality industry, specifically for casual dining. It emphasizes the importance of creating clear standards of behavior and procedures for employees to ensure guest satisfaction. By fostering an environment where employees are well-trained and motivated, the book outlines how to enhance the overall dining experience for guests.
What is the main idea of the book Service is in style of casual. Standards of service for хостес and waiters of restaurant of democratic format?
The main idea revolves around the concept of quality management in service industries, particularly in casual dining settings. It advocates for establishing clear standards and effective training for staff to ensure that both employees and guests benefit from a well-organized service experience. The book stresses that when employees are supported and empowered, they are more likely to provide excellent service to guests.
Who should definitely read the book Service is in style of casual. Standards of service for хостес and waiters of restaurant of democratic format?
This book is essential for restaurant managers, hospitality trainers, and anyone involved in service-oriented roles within the food industry. It is particularly beneficial for those looking to enhance their understanding of service quality management and improve guest satisfaction. Additionally, aspiring waitstaff and hosts will find valuable insights that can help them excel in their roles.
What books is the book Service is in style of casual. Standards of service for хостес and waiters of restaurant of democratic format similar to?
Similar books include 'Setting the Table' by Danny Meyer, which explores the principles of hospitality and service excellence. Another comparable title is 'The New Gold Standard' by Joseph A. Michelli, focusing on service strategies from the Ritz-Carlton. Both books offer insights into creating exceptional service experiences that align with the themes presented in this book.
- Name of the Author
- Ермишкина Инесса Vladislavovna
- Language
- Russian
- Age
- 12
- ISBN
- 978-5-6040952-0-1
- Release date
- 2018
Read an excerpt
12/15/2024
Книга, которая меня вдохновила
Книга "Сервис в стиле casual" — это настоящая находка для всех, кто работает в сфере обслуживания. Она предлагает четкие и понятные стандарты, которые помогают не только официантам и хостес, но и менеджерам создать атмосферу, способствующую качественному обслуживанию. Автор отлично объясняет, как важно заботиться о сотрудниках, чтобы они, в свою очередь, могли позаботиться о гостях. Особенно мне понравилась футбольная метафора: действительно, как тренер выводит на поле готовых игроков, так и менеджеры должны создавать условия для своих сотрудников. Книга насыщена практическими советами и примерами, что делает её полезной и для новичков, и для опытных работников. Однако, местами текст может показаться перегруженным теорией, и не всегда легко применить некоторые идеи на практике. В целом, рекомендую всем, кто хочет улучшить качество обслуживания в своем ресторане.