Customer Service In Hospitality Management Customer Service

Question: Discuss about the Customer Service In Hospitality Management for Customer Service? Answer: In order to conduct a research interview for customer service in a restaurant the analyst has chosen the restaurant named Terroirs in London. The restaurant has been established in 5 William IV St at London. The restaurant provides a variety of foods including Spanish, Italian, organic wines, cured meals and lots more. A research interview for customer service of this restaurant has been conducted in the following: 1) What is the reason behind choosing this restaurant? The menu of this restaurant is focused at serving best to the customers. The restaurant produces seasonal food. Changes in the food regularly reflect the quality of the food (Paget, 2015). One of the main reasons for choosing Terroirs restaurant is that it produces homemade charcuterie and source cured meats of Italy, Spain and France. 2) Did you feel comfortable when you have entered into the system? The system of this restaurant was quite coordinated and systematic. The atmosphere of the restaurant was lively. The vibrant atmosphere of the restaurant will attract the customer more than once towards the restaurant (Ro, 2014). The sitting arrangement of this restaurant was perfect to dine and launch. It is a perfect place to have dinner and enjoy one or two glass of wine. The restaurant provides a special type of fish soup which is very nice. There is no such irritating factor however the decoration of the restaurant can be better. 3) Your experience with the staff of Terroirs restaurant. The numbers of staff this restaurant have were about 100. The staff of this restaurant was quite friendly and attentive. They staffs make the customers of the restaurant feel like home. The staffs are very much knowledgeable about their food and wine they serve (Schmidt, 2015). They make the customers feel relaxed inside the restaurant. However the number of staff can be increased in order to better serve the customers. 4) Your experience with the service quality of the restaurant. The restaurant is very much flexible with the delivery of the food and wine in time. The restaurant very much capable of preparing the order and make delivery of this as soon as possible. The delivery service is like a pillar of its service quality (Yagil and Luria, 2015). They provide quicker service after getting order. The customers need not to wait more for getting delivery. The refund system of this restaurant attracts more that refunds the money in wrong delivery. 5) How was the accessories and payment system of the restaurant? The accessories provided by this restaurant are very interesting. They provide a special type of napkin in which the tag of this restaurant is attached. The napkins are very smooth. The foil cutter that is black finished is very convenient for wine sector. Many types of flavored condiments are also provided by this restaurant that enhances the quality of the food. Condiments are sometimes provided as a complement of dishes. The prices of the food of this restaurant are affordable to all kind of customer (Ro, 2014). However high quality food demands high price. The customers who want to have food in the restaurants itself can pay for the food by cash or even by card. The online shop of this restaurant uses secure system of payment where the customers can confidently use their credit card in a safe mode. 6) Your experience about the quality of the food. The restaurant provides a variety of foods including Spanish, Italian, organic wines, cured meals and lots more. Although foods are limited but those are very tasty. They provide wide variety of wine (Schmidt, 2015). They also provide local wine of special quality. The restaurant is famous for providing special type of fish soup. Reference List Paget, Z. (2015). Managing Customer Service.Veterinary Record, 176(9), p.i-ii. Ro, H. (2014). Customer Dissatisfaction Responses to Restaurant Service Failures: Insights Into Noncomplainers From a Relational Perspective.Journal of Hospitality Marketing Management, 24(4), pp.435-456. Schmidt, D. (2015). Product-Service Systems for Influencing Customer Barriers and Customer Acceptance.JOEBM, 3(10). Yagil, D. and Luria, G. (2015). Customer forgiveness of unsatisfactory service: manifestations and antecedents.Serv Bus.