Restaurant Proposal Assessment - Quality of Service and Food

This paper analyzes the product and service quality of the restaurant, Green Homeland, based on the International Food and Beverage Management Programme. The study follows the quality attributions regarding the food, environment, hospitality management and service quality regarding a customer’s perspectives.

Running Head: RESTAURANT PROPOSAL ASSESSMENT
RESTAURANT PROPOSAL ASSESSMENT
Name of the Student
Name of the University
Author Note

1RESTAURANT PROPOSAL ASSESSMENT
Introduction:
The purpose of this paper is to research on the product and service quality of the
restaurant, Green Homeland. The analysis will be based on the product and service quality of
the restaurant, as the quality of service and the quality of food is the most essential part of a
restaurant based on the International Food and Beverage Management Programme. The study
will also follow the quality attributions regarding the food, environment, hospitality
management and service quality regarding a customer’s perspectives.
Discussion:
The restaurant industry is currently the fastest growing industry in terms of
competition, expectation, standardization and operations of the arising scales. The sales
regarding the food and beverage segment is arising the profit margins in double digit scale.
Therefore, with the expansion of the increasing service sector regarding food and beverages,
the issues regarding the quality of service needs to pay more attention than before as well
(Kristina & Wijaya, 2017). Some of the key points that plays an important role in product and
service quality in restaurants are as follows –
Customer Satisfaction – This is one of the main strategic factors in the restaurant industry
for the competitive advantage that has a great effect in retention of the customers. A company
is only profitable in some circumstances where the company has got some of the best
customer retention policies to apply for. The pleasure in the service of the restaurants the
customers gets is the main priority in the food and beverage sector. It affects the marketing
strategies and plays a key role in the development of the restaurant in terms of dining services
and evolvement of the eating atmosphere.

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Service Quality – A quality service is also counted as the satisfaction of the customers in the
service sector. Thus, a service in the food and beverage segment needs to be top notch in
terms of the quality of the restaurant and eateries that provides their services as quick and
effectively to satisfy the customers. Researches have been found to agree with facts that a
greater quality service in terms of the customer requirement, provided on time can be helpful
for the restaurant to form a positive impression in the consumers and that results into
retention of the customers as well as increasing popularity (Jones, 2017).
Product Quality – One of the main aspect, the restaurant industry is built upon is the product
quality. It ensures the company of the customer satisfaction, as in the more satisfied the
consumers are the more reliable your restaurant is in terms of product quality. The food and
beverage quality of a restaurant helps to build more loyal customers and the customers will
also help to promote the restaurant to as brand ambassador and hence the brand equity of the
restaurant will grow according to time (Frawley, Goh & Law, 2019).
Price – The pricing part plays a pivotal role in the restaurant industry. The important part of a
business is relied with the price segment. The higher price in the food and beverage segment
helps to build up an impression in the mind of customers that the restaurant provides services
of premium qualities (Ferguson et al., 2016). Therefore it helps to build up an image in the
premium service seeking customers, who pays more than usual just to have the services of
premium quality. Moreover, if the price is according to the market structure or lower than the
other competitors, the consumers will perceive the idea that the restaurant is of low graded
services and below quality food products and amenities.
There are also some processes that helps to analyse the restaurant business proposal
like the sales promotion, image branding, trust branding and the location of the restaurant can

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have a relative impact on the growth framework, therefore all of the strategies are based on
one sole reason that is consumer satisfaction (Akanmu, Bahaudin & Jamaludin, 2017).
Conclusion:
The study here analyses all the factors related to the International Food and Service
Management and its related restaurant service industry and the research concludes in the idea
that five main facts that the food and service industry is standing upon are customer
satisfaction, product quality, service quality and pricing. All of the aspects play a major role
in the formation of a restaurant and the service providing sector in making and growing with
time. Thus, the main marketing technique a restaurant should follow is the satisfaction of the
customers.

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References:
Akanmu, M. D., Bahaudin, A. Y. B., & Jamaludin, R. (2017). A partial least square structural
equation modelling preliminary analysis on total quality management elements and
environmental regulation and policy influencing organisational performance in the
food and beverage companies of Malaysia. International Journal of Productivity and
Quality Management, 22(1), 60-81.
Ferguson, M., O'Dea, K., Chatfield, M., Moodie, M., Altman, J., & Brimblecombe, J. (2016).
The comparative cost of food and beverages at remote Indigenous communities,
Northern Territory, Australia. Australian and New Zealand journal of public health,
40(S1), S21-S26.
Frawley, T., Goh, E., & Law, R. (2019). Quality assurance at hotel management tertiary
institutions in Australia: An insight into factors behind domestic and international
student satisfaction. Journal of Hospitality & Tourism Education, 31(1), 1-9.
Jones, P. (2017). Food safety in the spotlight. Food Australia, 69(5), 28.
Kristina, S., & Wijaya, B. M. (2017, December). Risk management for food and beverage
industry using Australia/New Zealand 4360 Standard. In IOP Conference Series:
Materials Science and Engineering (Vol. 277, No. 1, p. 012025). IOP Publishing.