Restaurant Proposal Assessment - Quality of Service and Food

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

RESTAURANT PROPOSAL ASSESSMENT1
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.