A manager’s action can directly or indirectly affects guests’ dining experience. They can be listed below;
Manager should initiate to design a code of ethics for his firm. Code of ethics to a business means the set of principles and concepts that is designed to achieve the proposed objectives and goals by ensuring the collective effort of all employees, managers, and other individuals. It has great significance in the food and hospitality service too. The main focus of the code should be the requirements of community, law, employees and shareholders.
As part of the ethical concern, the manager has to ensure the quality of products and services offered to the customers. Employees should be made convinced of the importance of their ethical compliance in order to acquire customer satisfaction.
Legal compliance is one of the most important aspects of food and beverage operation. Managers need to ensure that their firms maintain the required legal standards especially on quality of food, service, and sanitation (Jones P. & Merricks P, 1994, p.164). Commitment to legal compliance would force employees to adhere to the manager’s instructions; and it will indirectly enhance customer satisfaction.
Manager has to heed his/her genuine attention to employ selection process. Effective workforce is the asset of every business organization. While recruiting employees to food and beverage service, candidates with academic background on hospitality management have to be given priority. Potential candidates from the required quality area will ease manager’s effort to operate the business. In addition to selection, they should be given adequate training on their assigned duties. Manager needs to evaluate the performance of his employees frequently and reassign their roles if necessary. It not only improves employees’ level of performance but also enhances the customer’s dining experience. If a manager is not bothered how