Service quality from the perspective of the restaurant guest

What Will You Learn?

• In the given content, you will learn about the following aspects of service quality in more detail:
• First contact
• The first contact begins as soon as you enter the restaurant. The welcome from the staff is crucial as it shapes the first impression.
• Guest room
• The guest room is the heart of the restaurant. Here, attention should be paid to a pleasant atmosphere, which is created by the right lighting, comfortable seating and attractive decoration.
• Guest place
• The guest seat is the individual area of each guest in the restaurant. It should be comfortable and neatly prepared.
• Setting up
• Mise-en-place refers to the preparation of the service area and table before guests arrive.
• Menu
• The menu is a central element of the gastronomic experience. It should be clearly laid out and offer a varied selection of dishes that reflect the concept and philosophy of the restaurant.
• Eat
• The quality and presentation of the food are crucial for the satisfaction of the guests.
• Beverages
• The range of drinks should be varied and tailored to the food.
• Service
• Service plays a crucial role in the restaurant. Friendliness, competence and attention of the staff contribute significantly to the satisfaction of the guests.
• Personal
• The staff is the flagship of the restaurant. It should not only be professionally competent, but also motivated and friendly.
• Value for money
• For many guests, the price-performance ratio is a decisive factor when choosing a restaurant. The prices should be appropriate to the quality of the food and drinks offered as well as the service offered.
• These points together form the basis for a successful gastronomic experience and help guests feel comfortable and want to come back.