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Service quality from the guest's view: Manual for more service quality in hotels and restaurants
Service quality from the guest's view: Manual for more service quality in hotels and restaurants
Service quality from the guest's view: Manual for more service quality in hotels and restaurants
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Service quality from the guest's view: Manual for more service quality in hotels and restaurants

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Dear Readers,
We describe some of the trends in the hotel and restaurant industry, but also some of the characteristics of the same, in this piece. The focus lies on service-quality seen from the guest´s point of view. Our practical checklists with more than 100 criteria for evaluation of the service quality help to analyse the service quality in hotels or restaurants. This is completed by the guest questionnaires.
LanguageEnglish
Release dateDec 16, 2014
ISBN9783738666977
Service quality from the guest's view: Manual for more service quality in hotels and restaurants
Author

Frank Höchsmann

Frank Höchsmann ist ein herausragender Autor mit einem beeindruckenden Hintergrund im Bereich Betriebswirtschaft und Qualitätsmanagement. Als Diplom-Betriebswirt, Qualitätsauditor und Nachhaltigkeitsmanager verfügt er über eine umfassende Ausbildung und Fachkenntnisse. Seine langjährige internationale Erfahrung als Qualitätsbeauftragter, Manager und Auditor ermöglicht es ihm, einen globalen Blick auf die Themen, über die er schreibt, zu werfen. Während seiner beruflichen Laufbahn hat Herr Höchsmann für verschiedene internationale Unternehmen und Organisationen gearbeitet, was seine Expertise in einem breiten Spektrum von Geschäftsbereichen unterstreicht. Als Trainer hat er einen bedeutenden Beitrag geleistet, indem er mehr als 12.000 Fach- und Führungskräfte geschult hat. Diese Erfahrung gibt seinen Fachbüchern eine praxisnahe Perspektive und ermöglicht es ihm, komplexe Konzepte verständlich zu vermitteln. Die Schwerpunkte von Frank Höchsmann liegen insbesondere im Qualitäts- und Nachhaltigkeitsmanagement sowie im internationalen Projektmanagement. Durch seine Publikationen, von denen es über 30 Fachbücher gibt, teilt er sein Fachwissen und seine praxiserprobten Strategien, um Organisationen und Fachleuten dabei zu helfen, in diesen entscheidenden Geschäftsbereichen erfolgreich zu sein. Seine Arbeit spiegelt nicht nur eine tiefe Kenntnis der Materie wider, sondern auch einen klaren Fokus auf die Anwendung von effektiven Methoden zur Verbesserung der Unternehmensleistung und Nachhaltigkeit.

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    Book preview

    Service quality from the guest's view - Frank Höchsmann

    description

    Preface

    Competition has increased dramatically in the hotel- and gastronomy sector. In addition to that, the expectations, wishes and demands of potential guests have changed substantially. So we have to take these factors in consideration as quality requirements, in order to compete in the market.

    Our here described concept depicts international and regional trends, describes what an offer should like and the most important elements in quality and service quality from the view point of the guest. It also includes detailed checklists with over one hundred criteria for quality, in order to implement service quality into dayto-day work.

    Our checklists have been proved successfully in several workshops and mystery tests. They have been useful in both, hotel chains and medium-sized hotels and restaurants.

    Our checklists are being updated constantly, due to the continuous changes in guests´ expectations. This way the innovative hoteliers and restaurant-owners who implement our concept can and will have an effective system for quality measurement and control at their disposal.

    We also provide questionnaires to be filled in by the guests, as to enhance hoteliers and restaurant owners to measure servicequality in a quick manner from the view of the guest. The questionnaires contain ten questions with ten different evaluation options, which have been adopted by hotels top of their class.

    Objective

    What this well-reviewed concept aims at, is to be able to understand service-quality from the guest´ view and thus to act customer-oriented. We have to ask ourselves the following questions: What is the modern and informed guest expecting? What perception does the guest have from our facility? How can we surpass the expectations? In order to answer these questions hoteliers and restaurant owners have to slip into the guest´s shoes.

    Target group

    Our target group for the workshops and reference book is hotel and gastronomy staff, how have direct contact to guests.

    The topics of this book have been constantly updated with the help of feedback from previous participants of our seminars.

    Trends in the hotel and restaurant business

    International trends in hotel business

    Increase in number of themed hotels, fun hotels o Online reviews and bookings

    Conventions and conferences in hotels

    Quality oriented guests

    Environmentally conscious guests

    Issue of loyalty cards or guest discounts (VIP cards)

    Investment of tour operators in hotel chains

    Mergers of independent hotels to co-operations

    Expansion of hotel chains

    Hotel rooms with High-Tech Centres

    International quality-management systems

    Mega-hotels (over 750

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