How to Use Food Service Psychology to Improve the Service Quality of Hotels 40

Incentives are inevitable, but they are only one of them.

I'll list a few and see if it helps you.

1.Team mentality.

2.The spirit of struggle is the direction.

3.Industry norms.

4.Communication methods and effectiveness.

1.Team consciousness is a psychological integration that cannot be missing in any field, waiters come from all over the world, with different life experiences and backgrounds, how to unite the spirit of all people is a very important topic. Adjust everyone's needs, enhance everyone's interpersonal relationships, strengthen everyone's collective sense of honor, and let each employee believe in themselves and believe in the happiness and honor that the whole team can bring to them.

2.The spirit of struggle, although little Japan is hateful, also has its merits. A three-inch projectile land can actually dominate Europe and Asia in a certain period, what a spirit of struggle and hard work at this time.

It is suggested that the thoughts, spirits, and integrity of some excellent Japanese films and anime can be used for you, so that everyone can have an indestructible spirit of struggle.

3.Industry norms, a good restaurant, must have a standardized management system. Read more online and read these real teaching materials, learn how to be a good manager, let employees devote themselves to your business, how much knowledge you need to make people respect and obey from the heart.

4.Communication methods are the number one issue in the service industry, and it can help you with anything. For example, there is a considerable difference between hello and hello, and it is necessary to read the hearts of customers and understand what they want.

To understand the needs of customers is the key to service: the first is to meet customer expectations and then exceed customer expectations, so as to do a good job in service;

In addition, service attitude is the most critical, so what is service attitude? It's what do you think of the other person? For example, if the waiter sees the guest as asking for trouble, then he can't do anything good; If he regards the guests as friends, then his service will be very good, the key is the cultivation of service attitude and the inculcation of sunshine mentality.

Set up high-quality service stars and give material and spiritual rewards.

In the case of low entry threshold for employees in the hotel industry, it is necessary to strengthen the operation skills, foreign language communication skills and increasingly popular information system management knowledge of high-star hotel employees. Establish a training and certification system for employees in the hotel industry, and implement a voluntary certification system for those who want to work in high-star hotels. Through training, new employees can master certain business knowledge of the hotel industry.

2. Establish a sound service quality management system and establish a service quality management organizational structure. Through certain systems, regulations, methods, procedures, etc., the hotel quality management activities are systematized, standardized and institutionalized, and the hotel quality activities are incorporated into a unified quality management system. Establish quality standards and objectives.

The hotel should clarify the quality standards for the daily management and service links of each service item, formulate work specifications and working procedures, and make the service behavior of employees have rules to follow.

3. Improve the internal coordination of the hotel and strengthen communication management. Departmental cooperation is based on communication, without communication, people will fall into a state of isolation from each other, and it is impossible to form tacit cooperation. Communication within the hotel can be facilitated through a variety of group activities, such as management and service staff dining together, setting up staff suggestion boxes, etc.

Cultivating a corporate culture. Corporate culture is the soul of an enterprise, and it is the most important connotation and extension of enterprise cohesion. A good hotel culture can enhance the willingness of employees to serve customers from the heart, and consumers will enhance their sense of identity with the quality of hotel services while accepting this service and feeling this corporate culture.

Fourth, strengthen staff management, staff training. Improving the quality of staff is a top priority in hotel service quality management, and training can play a good role. The organic combination of skill training and knowledge training to truly improve the quality and skills of employees and truly improve their service quality.

Increase employee satisfaction. Improving the satisfaction of employees with the hotel is helpful to the stability of the staff team and the construction of team spirit, which in turn will bring a positive effect on the hotel service quality management.

Service quality is the basis for the survival and development of hotels, and the competition between hotels is essentially the competition of service quality. Only by doing the three standards of hotel service, and doing it well, can we further improve customer satisfaction, and the hotel can gain an advantage in the surrounding market competition: 1. All guests must see that it must be neat, beautiful and hygienic; 2. All provided to guests must be safe, effective and reliable; 3. All the services enjoyed by guests must be warm, polite and thoughtful.

Spectacle cloth. When it rains and fogs are heavy in winter, customers come into the store and are given a cloth for glasses. Avoid hot air misting for guests. Glasses to let the guests have eyeglasses.

Rubber band. A guest wore his hair and gave a rubber band and said, "Hello, for your convenience, I will give you a rubber band." "It's too hot for guests to eat with their hair draped.

Bao Dan mobile phone bag.

When the guest's mobile phone is placed on the table, the waiter should take the initiative to take the mobile phone bag and say, "Hello, I'll help you cover the mobile phone to avoid getting oily." "Avoid water and oil on the guest's mobile phone.

Children and old people deliver steamed eggs.

If there are children and the elderly, they should take out the steamed eggs from the snack room and give them to the children and the elderly.

Cushion. When the elderly, children, and pregnant women come, take the initiative to pick up the mat at the designated place and put it on the guest. Our stools are too hard, and the old man can't stand it for too long.

Embis. After the guest ordered the waist piece, the waist flower, the waist piece, put the waist flower, the waist piece on the spoon, and put the spoon on the Enbi shelf. This is more convenient for the guests and saves the time of the waiter to give the guests a shabu-shabu.

Apron. When a child comes, hang the apron around the guest's neck to prevent oil stains from dripping on the guest's body.

Froth. After the soup in the pot is boiled, first beat the three fresh and then spicy, hold the bowl in the left hand, take the foam in the right hand, and wipe it lightly on it a few times to foam in this way, giving people more hygiene and clean.

Dry spicy dish. Put the spicy noodles, salt, and monosodium glutamate in the correct proportion, and then put them on a plate to remove the smell of sheep's blood.

Bean curd dish. Whenever a guest orders the bean curd, each table will be given 2 copies of the bean curd dish with the upper modulation number. This is a way for Sichuan people to eat bean curd, which makes it more flavorful.

Take the initiative to give birthday gifts.

Where there are guests on their birthdays, birthday gifts are given according to different ages and genders, and fruit bowl gifts and longevity noodles are generally given. Let guests feel an unexpected surprise on their birthdays.

Manicure. When the guests come, one of the people at each table can get a manicure, and there are professionals to provide nail service, because of the long waiting time and leisure time, so that the guests can have something to entertain when they wait for their seats.

Children's Paradise. There are child attendants who can guide parents to take their children to the amusement park, but don't say, "It's okay, I'll take it for you".

It is mainly convenient for parents to eat, and children disturb their parents to talk about things.

Deliver pickles. Whenever a pregnant woman arrives, a kimchi will be sent in advance, mainly for pregnant women who like to eat sauerkraut, reflecting humanized service.

Towels are distributed (4 times per table).

When the guest arrives at the seat, a hot towel will be delivered within 2 minutes, and the source is high because the guest arrives from the outside, and the hot towel needs to wipe their hands and face.

Vinegar dish. When the guests eat cooked shrimp and plate shrimp, they are served with garlic vinegar, and the vinegar dish is more delicious and has the effect of sterilization.

Peel the shrimp shells. With the consent of the guest, save the meal time, provide convenience, and avoid noisy hands.

Establish perfect service standards and processes: For different catering and banquet services, corresponding service standards and processes should be established, including service processes, service attitudes, service specifications, etc., to ensure the consistency and stability of service quality. 2.

Personnel training and assessment: The hotel should conduct professional training for service personnel, including service etiquette, catering knowledge, communication skills, etc., to improve their service skills and service awareness. At the same time, the hotel should establish a scientific assessment mechanism to comprehensively evaluate the performance, skills and service attitude of the waiters.

3.Timely response and satisfaction of customer needs: The hotel's service staff should understand customer needs in a timely manner and try their best to meet customer needs to ensure that customers get a satisfactory service experience.

4.Quality and innovation of food and beverage dishes: Hotels should pay attention to the quality and taste of food and beverage dishes, and innovate and improve according to market demand and customer preferences to provide more distinctive and attractive dishes.

5.Maintenance and update of facilities and equipment: The hotel shall regularly inspect and maintain the facilities and equipment of catering, banquet and conference venues to ensure their normal operation and safety, and at the same time update the facilities and equipment in a timely manner to improve service quality and customer satisfaction.

To sum up, in order to improve the quality of catering and banquet services, hotels need to make efforts in many aspects, including service standards and processes, personnel training and assessment, timely response and satisfaction of customer needs, quality and innovation of catering dishes, and maintenance and update of facilities and equipment. In this way, we can improve customer satisfaction, establish a good brand image, and increase the market competitiveness of the hotel.

For different catering and banquet services, corresponding service standards and processes should be established, including service processes, service attitudes, service specifications, etc., to ensure the consistency and stability of service quality. 2.Personnel training and assessment:

The hotel should conduct professional training for service personnel, including service etiquette, catering knowledge, communication skills, etc., to improve their blind service skills and service awareness. At the same time, the hotel should establish a scientific assessment mechanism to comprehensively evaluate the performance, skills and service attitude of the waiters. 3.

Timely response and satisfaction of customer needs: The hotel's service staff should understand customer needs in a timely manner and try their best to meet customer needs to ensure that customers get a satisfactory service experience. 4.

Quality and innovation of food and beverage dishes: Hotels should pay attention to the quality and taste of food and beverage dishes, and innovate and improve according to market demand and customer preferences to provide more distinctive and attractive dishes. 5.

Maintenance and update of facilities and equipment: The hotel shall regularly inspect and maintain the facilities and equipment of catering, banquet and conference venues to ensure their normal operation and safety, and at the same time update the facilities and equipment in a timely manner to improve service quality and customer satisfaction. To sum up, in order to improve the quality of catering and banquet services, hotels need to make efforts in many aspects, including service standards and procedures, training and assessment of personnel, timely response and satisfaction of customer needs, quality and innovation of catering dishes, and maintenance and update of facilities and equipment.

In this way, we can improve customer satisfaction, establish a good brand image, and increase the market competitiveness of the hotel.

Summary. Hello, I am glad to answer for you: to improve the hotel's catering service can start from the following points:

1.Increase the variety of food and beverage offerings: Hotel catering services should take into account the tastes and preferences of different guests, providing a variety of food and beverage options.

2.Provide personalized service: Hotel catering services should provide personalized service according to the needs and requirements of guests, such as fully guaranteeing guest reserved tables, providing customized menus, etc.

3.Increase staff training: Hotel catering services require highly qualified and professional staff, so improving the quality and skills of employees is a necessary condition for catering service improvement.

Hello, I'm glad to answer for you: To improve the catering service of the wine filial piety store, you can start from the following points:1

Increase the variety of food and beverage pants: Hotel catering services should take into account the tastes and preferences of different guests, and provide a variety of food and beverage options. 2.

Personalized service: Hotel catering services should be tailored to the needs and requirements of guests, such as ensuring that guests have reserved tables, providing customized menus, and so on. 3.

Increase staff training: Hotel catering services require highly qualified and professional staff, so improving the quality and skills of employees is a necessary condition for catering service improvement.

4.Maintain food quality: The importance of formulating food safety and hygiene guidelines for bridge covers, rational management of storage and chains, reasonable setting of kitchen equipment, and ensuring the quality and freshness of food balls cannot be ignored.

5.Enhance the environmental atmosphere: the creation of restaurant atmosphere with different themes and the selection of the best have become an important part of the hotel's catering service to attract customers.

Therefore, how to improve the catering service of the hotel, it is necessary to comprehensively consider many aspects to eliminate disturbances, from variety to staff training, from food safety to environmental atmosphere, pay attention to every detail, and strive to continuously improve the quality of service. I hope my reply helps you <>