Quality and Superior Services of Restaurants

Quality and Superior Services of Restaurants

Research Paper 19, April, Quality and Superior Services of Restaurants Commonly, quality can be defined as perceived degree of product’s excellence. Different people have different parameters in defining quality products and services based on their own preferences and experiences. So, quality is all about meeting customer’s expectations for particular good and service in relation to the price they have paid. On the other hand, superior means higher in rank, status, nature and authority. Superiority is all about something of great value and excellence. If a company is offering products and services of unique features that made it surpass similar products in greatness then it means they have superior goods as compared to their competitors. “Differences in talent, ability, worth, appearance, status and power often exist, but the low defense communicator seems to attach little importance to these distinctions.” (Gibb)
This concept of quality and superiority can easily be understood by the example of restaurants. Most of theses restaurants are providing quality services but very few of them are capable of providing superior services. Any restaurant can achieve the status of being superior by investing in its basic services. Like:
Ambiance/ decoration: People who wants to dine out definitely requires something especial to feel and eat. Efforts should be made to impress the customers by providing them relax and pleasant environment. Furnishing should be comfortable yet functional.
Waiting Staff: Few things that make the first impression about the restaurant, waiters/waitresses are among them. Hiring trained staff proved to be the backbone of the restaurant business. Customers expect friendly, polite and professional treatment from the waiting staff.
Healthy Food: If customers have caloric information of the meals on the menu card or on request, it will be an additional service on behalf of the restaurant. Trying to have variety and creativity in the recipes of meal prevent customers to feel boredom from same kind of menu.
Use of Advance Equipments and Technology: Restaurants should accept the credit cards to provide ease to the customer in payments. In addition, restaurants should have their own website in order to display their latest packages, new recipes included into the menu or any other latest update about the restaurant.
Annotated Bibliography.
Gibb, Jack R. “Defensive Communication.” Joseph Reagle. Joseph M. Reagle Jr, 1997. Web. 19 Apr, 2012
Jack R. Gibb tries to define the defensive behavior of people during communication. Article suggests that one has to make fundamental improvements in communication for improving interpersonal relationships. He emphasizes on having communication on the basis of equity. He assumes that the sender and receiver should avoid any differences in order to communicate effectively.

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