name your favorite place(s) to eat and why. (do not just write because it is good, be more...
TRANSCRIPT
•Name your favorite place(s) to eat and why. (do not just write because it is good, be more descriptive!)
Bellringer
Customer Service in Hospitality
•Service is what the employees provide•Hospitality is how services are performed; it is a feeling that customers take with them.
Hospitality versus Service
•Called guests- someone to whom hospitality is offered.• Internal• External
Who are the customers?
• Maslow’s Hierarchy of Needs
Why do you visit hospitality businesses?
With a partner discuss the following. Pick one person to share with the class.•What are your expectations when you dine at a Fast Food
Restaurant?•What are your expectations when (or if) you dine at a Fine
Dining Restaurant?•What are the differences?
Activity
1. To be served in a short time2. To have someone help solve problems3. To be shown respect4. To be treated with special attention5. To be the number one priority6. To get straight, truthful answers to questions7. To be treated like a special guest during the entire lodging or
dining experience
Guest Expectations
•Good and bad service leaves a strong impression•Word of mouth advertising•More powerful than paid advertising
Why is service important?
• Each employee, from the manager to the parking valet
Who is responsible for service in a hospitality business?
For Success in Service We Need to:
• Focus on the guest•Understand the role of the guest-contact
employee•Weave a service culture into education
and training systems• Thrive on change
“Seven Deadly Sins of Service”
1. Apathy2. Brush-off3. Coldness4. Condescension5. Robotics6. Rule book7. Runaround
Moments of Truth
• Any episode in which the customer comes in contact with any aspect of the organization and gets an impression of the quality of its service.
Moments of Truth
• Examples in a restaurant:• Guest calls for reservation• Guest tries to find restaurant• Guest parking• Guest welcome• Guest is told table is not ready
•Customer Loyalty•Repeat Business• Employee Morale•Profits• Image and Reputation•Money
Impact of Good and Bad Customer Service
“You cannot please everyone”
Dealing with Customer Complaints in Hospitality
• Listen with empathy•Allow the customer to vent•Be supportive•Do not blame someone else•Have a positive attitude•Offer solutions• Follow through on the solution
Handling Customer Complaints
Disney Service Model
• Smile•Make Eye contact• Respect and welcome all guests• Value the magic• Initiate guest contact• Creative service solutions• End with a “thank you”
• In a group of 3, role play a hospitality scenario• 1 person is the customer• 1 person is the employee• 1 person is the observer• Act out while the observer checks off the technique the
employee uses. Discuss effective solutions• Rotate, so that each person gets a chance to do all 3 roles.
Activity