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论文题目：To what extent do the customer service skills of Food and Beverage Service staff influence a customer’s experience of dining and a hospitality establishment’s success as a business?
论文语言：英语论文 English
论文专业：hospitality
字数：1000-1200
学校国家：澳大利亚
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您的学校：私立高中
论文用于：High School Assignment 高中作业
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Customer Service Skills Influence a Customer’s Experience and a Hospitality Establishment’s Success

Introduction
With growing competition in the contemporary society, Work-life pressure has increased, the pace of life increases significantly, more and more people choose to eat outside. This greatly facilitated the rapid development of catering trade. More featured restaurants continued to emerge, and continue to show more service, operation and management mode in progress. Quality of service and interpersonal skills of employees were more and more paid great attention, it is not only important means to expand sales, market restaurant. Therefore, timely and accurately identify problems in the quality of catering services, and target to take effective measures is necessary. This essay will firstly explain the quality of service and interpersonal skills of staff. Subsequently, it will determine key skills necessary to meet customers’ satisfaction and employer’s expectations, including both the positive and negative interpersonal qualities of staff. Following this, it will draw conclusions as to the extent interpersonal skills influence customers’ satisfaction and business success for hospitality establishments. Finally, it will make recommendations to establishments as to how they can support their staff and ensure they continue to develop their food and beverage staff service skills.

Quality of service and interpersonal skills of staff
Necessary key skills to meet customers’ satisfaction and employer’s expectations
The extent interpersonal skills influence customers’ satisfaction and business success
Recommendations on how to support and develop staff service skills

Conclusion
In conclusion, enhancing training and improving customer service skills of Food and Beverage Service staff is vital. Mastery of skills is the basis for deciding service quality levels, it reflects the professional quality of service personnel should possess, also reflects the catering enterprise management level. Service skills include service both technical and service skills. Services technology is the standardization of service in the provision of services and proficiency levels, services technology should have a certain quantity, quality, and speed of standard scientific practice for enterprises to adopt these standards and procedures to strengthen the training of service personnel, thereby improving staff services quality.
 
References
Gerard P. Chaon, 2000. Obtaining Fast Service in a Queuing System via Performance-Based Allocation of demand. Management Science, 56(3), pp.408-420.
Nick Johns, 1996. Use of Service Quality Gap Theory to Differentiate between Foodservice Outlets. The Service Industries Journal, 16(3), pp.50-51.
Roger https://www.51lunwen.org/CRM/2011/0429/1043559392.html  Hallowell, 1990. The relationships of customer satisfaction, customer loyalty, and profitability: an empirical. International Journal of Service Industry Management, 7(4), pp.22-25.
Tommy D. Andersson, 2004. The dining experience: do restaurants satisfy customer need? Food 本论文由英语论文网提供整理，提供论文代写，英语论文代写，代写论文，代写英语论文，代写留学生论文，代写英文论文，留学生论文代写相关核心关键词搜索。