You must have Credits on your Balance to download this sample
Pages 8 (2008 words)
Name: Course: Instructor: Institution: Date of Submission: Project Report Measuring Hotel Quality Prepared By: Table Of Contents 1. Introduction 4 1.1 Background study 4 1.2 Significance of study 5 2. Literature Review 6 2.1 Menu Planning 6 2.2 Quality Service Provision 7 3.
During my visit, I maintained my study to concentrate on the quality of services offered by the service providers of the restaurant. Glass Brasserie is a unique restaurant in its own way; it is incomparable to other restaurants. My initial observation upon reaching the restaurant was the cool, well-maintained and welcoming environment. Glass Brasserie is located in a human-friendly environment where no client would resist visiting often. This first impression at the entrance of the restaurant depicts an image of what to expect once in the restaurant. In the restaurant, all guest tables are perfectly arranged awaiting the arrival of new clients. The service providers are neatly dressed, and from their looks, one can easily know they have a passion for their profession. Quality in any organization determines the success or failure of the organization (Jane, 2001). Glass Brasserie’s management has enhanced quality delivery of services. The services providers are quick to respond to any new client who comes in the restaurant door. A warm welcome, hand washing and passing of menu to the clients is a welcome gesture. Such a warm welcome makes the client feel appreciated for his/her visit despite the fact that they will pay for the services. ...
Not exactly what you need?