Around 1 600, the first offshore opened in France and rapidly grow around Europe. Serving most beverages like cocoa, coffee, and wine, these were place for the locals to share conversation. “Hoteliers” began growing around France during the reign of Louis XV (1715-1774). These were large houses that rented out rooms by the day, week, or month. Around 1760, the word “hotel” was introduced in London. Up until the 18th century, inns and taverns only offered foods, drinks, and accommodations to travelers.
Early 1 9th century Paris was home to grandee cuisine also known as haute cuisine, which were meals consisting of dozens of courses, intricately repaper, served like a choreographed ballet, and elaborately displayed. Known as the ‘chef of kings and the king of chefs’, Marie-Antoine Carme (1783-1833) was acknowledge as the master of French grand cuisine. As chef to diplomats and kings, he stated, in the preparation and presentation of food, his goal is “lightness”, “grace”, “order”, and “cleanness”. He made the use of roux, and created a system for classifying sauces.
Carme’s most famous five-volume work on grandee cuisine and his views on the profession, Liar De la cuisine AU Xix icicles (1833) encompasses not only his life’s work, but memorizes hundreds of years of culinary growth. According to historians, the first American restaurant is either Juliennes Restaurateur in Boston, or San Cisco or Nibbles Garden in New York City. But, the most famous first American restaurant is Delusion’s. Swiss brothers Pitter and Giovanni Delineation opened Delicious in 1 827 on William Street in New York City.
Delusion’s chef, Charles Arranger (1836-1899) was the first internationally renowned chef of an American restaurant. Chef Arranger is best known best for his “Franco-American” encyclopedia of cooking, The Epicurean (1893). Refining grandee cuisine in the late 19th century, August Scoffer (1846-1935) simplified flavors, dishes, and garnishes, introducing classic cuisine. His most important contribution and enduring treatise is entitled Lee Guide culinary (1903) still used to guide chefs today.
Three of Scoffer’s most noted career achievements are revolutionize and modernizing the menu, the art of cooking and the organization of the professional kitchen. Scoffer simplified the menu as it had been, writing the dishes down in the order in which they would be served. He also developed the first la Carte menu. The honors due Scoffer can be summed up by a quote from Germany’s Kaiser Wilhelm II when he told Scoffer, “I am the Emperor of Germany, but you are the emperor of chefs”. Cesar Ritz (1850-1918) worked hard as an apprentice to a hotelier, a handyman, and at nineteen, a restaurant manager.
Offered the manager Of the largest and most luxurious hotel in Switzerland, the Grand National at Lucerne, Ritz worked the next 1 1 summers at making the Grand National, grand again. With his friend August Scoffer, Ritz revolutionized dining out in Europe. Orchestral music was played during dining, along with softer indirect lighting, aromatizing decoration and furnishings, dignified service, and epicurean food. A. Statement of the Problem This study aims to answer these following questions: 1 . How to improve the food seems operation to satisfy a customer? . What factors affecting customer satisfaction? 3. How to measure customer satisfaction? 4. What are the strategies in food service? B. Significance Of the Study College students of Hotel and Restaurant Management Courses. This research paper would be able to help Hotel and Restaurant Management students, as well as, Tourism/Travel Management students because food service is included in their courses. They would be able to use this in their studies, as well as in their theses. Professors of Hotel and Restaurant Management.
Professors of Hotel and Restaurant Management would benefit from this study because they would be able to use the information contained in this research in teaching and instructional activities. Future Researchers. This study is very important for future researchers because they would be able to use this study as their reference in their research paper. C. Scope and Delimitation This study is focused on the behavior and perceptions of customers and service strategies of various food establishments. Thus, it will be limited to the data and information gathered from different sources such as books, documents, articles from online sources.
D. Material and Method The purpose of this study is to understand the perceptions of the customers regarding the foddering strategies of existing restaurants and their behavior. A qualitative research is used in this study. Qualitative research is designed to reveal a target audience’s range of behavior and the perceptions that drive it with reference to specific topics or issues. Information related to the study was gathered from different reference materials such as books, hoses, short films, and articles from online sources. E. Definition of Terms Taverns – A place where alcoholic drinks are served.
Grandee – Great or grand. Haute – Fashionable or high-class Roux – A mixture of flour and fat used as a thickening agent in soup or a sauce. Franco-American – An American whose family comes originally from France. Garnish – To put something on food as decoration. La Carte -? according to a menu or list that prices items separately. Epicurean – involving an appreciation of fine food and drink. Chapter 2 Discussion A. How to improve the food service to satisfy a customer? It is a trusted truth that customers expect more from dining out than just good food at a reasonable price, they also want to feel that they are appreciated.
A smile from a server, a willingness to go the extra mile – to make things right. These are part of that elusive thing we call service. It is very important in the foddering industry. A wealth of surveys and studies have begun to illuminate why customers think and act the way they do. One finding is that service, not price, determines how a consumer feels about your foddering operation. According to McKinney & Co. , about 70 percent of eying experiences are based on how a customer feels he or she is being treated. This may be one of the great secrets of winning customers.
People want service-?friendly, considerate debatable manners, more than they worry about price. In fact, the global-management consulting firm Pain & Co. Reports that a customer is four times more likely to defect to a competitor if the problem is service-related than if it is price or product related. A little personal attention and good service goes a long way. But again, its easier to keep your guests happy than it is to restore good will if its lost. In fact, it takes 2 positive experiences to make up for just one unresolved negative experience, according to hospitality industry consultant Ruby Newell-Ledger. B.
What are the factors affecting customer satisfaction? The price, quickness of service, and atmosphere of a restaurant affect restaurant customer satisfaction. In addition, a person usually assesses the quality of both the food and service. Certain groups of people are more likely to consider one factor more important than another, but in general, most people take into account all of these factors and more. Price is a major deciding factor in customer satisfaction. If the food is mediocre but expensive, customer dissatisfaction rises, while if the food is relatively cheap but of high quality, satisfaction increases.
This is fairly simple and is also true for the quality of service, general atmosphere of the business, and quickness of service. Full-service restaurants are expected to have better food and service than a quick-service restaurant If the restaurant fails to significantly rise above cheaper alternatives, customers become less satisfied with their purchases and experiences. In general, young adults are concerned about the overall convenience of a restaurant. Many are happiest with businesses that can provide quick service. For example, fast food would appeal to this group more than a five-course meal that takes place over two hours.
Of course, the appeal of a quick-service restaurant is not limited to young people. In addition, while such restaurants appeal to many people, they usually have lower satisfaction rates than full-service restaurants because Of factors other than convenience. One factor that affects restaurant customer satisfaction is the quality of the meal. Studies find that older customers are generally more concerned with meal quality than other age groups. Customers care about different factors when it comes to overall meal quality, and which elements they care most about depends on demographics and the experience sought at a particular restaurant.
Portion size is a consideration that is more or less important based on the type of restaurant and the demographic of the customer. The tastiness of the food and its presentation also contribute to the overall quality of the meal. The quality of service is a particularly important factor to full-service restaurants because they are typically more expensive and slower than quick-service restaurants. Many factors go into the overall quality of service at a restaurant, such as how positively customers feel about each member of the restaurant staff they interact with.
Some customers may be more concerned with the social interactions with the wait staff, while other customers are more focused on how quickly dishes are removed and glasses are refilled. The relative importance of these different factors often depends on the style of restaurant and the outlook of a particular customer. C. How to measure customer satisfaction? When we have a great food experience at a new restaurant, we usually want to go back. Positive evaluations result in greater customer satisfaction, which leads to customer loyalty and product repurchase.
Many strategies exist, but overlooking the fundamentals of how to measure customer satisfaction can be detrimental to your business. Here are 4 key customer satisfaction measurements that are critical to your business success according to Mr.. Scott Smith: Overall Satisfaction Measure. This reflects the overall opinion of a consumers satisfaction experience with a product he or she has used. The single greatest predictors of customer satisfaction are the customer experiences that result in attributions of quality. It is commonly believed that dissatisfaction is synonymous with purchase regret while satisfaction is linked to positive ideas.
Loyalty Measurement. Customer loyalty reflects the likelihood of repurchasing products or services. Customer satisfaction is a major predictor of repurchase but is strongly influenced by explicit performance evaluations Of product performance, quality, and value. Loyalty is Often measured as a combination of measures including overall satisfaction, likelihood of repurchase, and likelihood of recommending the brand to a friend. Attribute Satisfaction Measurements. Affect is best measured in the context f product attributes or benefits.
Customer satisfaction is influenced by perceived quality of product and service attributes, and is moderated by expectations of the product or service. The researcher must define and develop measures for each attribute that is important for customer satisfaction. Consumer attitudes toward a product develop as a result of product information or any experience with the product, whether perceived or real. It may be meaningful to measure attitudes towards a product or service that a consumer has never used, but it is not meaningful to measure satisfaction when a product or service has not been used.
Cognition refers to judgment: the product was useful (or not useful); fit the situation (or did not fit); exceeded the requirements of the problem/situation (or did not exceed); or was an important part of the product experience (or was unimportant). Judgments are often specific to the intended use application and use occasion for which the product is purchased, regardless fifths use is correct or incorrect. Affect and satisfaction are closely related concepts. The distinction is that satisfaction is “post experience” and represents the emotional affect produced by the product’s quality or value. Intentions to Repurchase Measurement.