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Professionalism In Restaurants: Service Quality And Experience

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Question:

Discuss about the Professionalism in Restaurants for Service Quality and Experience.

 

Answer:

The term professionalism refers to the various qualities that are depicted by an individual in the matters that pertain to the characterization of a profession of a certain professional person (Hanlon, 2018). The following essay deals with the professionalism of the people who have been serving in the restaurants.

The display of the professionalism is one of the major traits of the various employees at the restaurants. The staff members of the restaurant might be advised to put forth a display of professionalism in the manners in which they might greet the clients of the organization. The restaurants should maintain a checklist in order to ensure the professional behavior that needs to be delivered to the clientele of the concerned organization.

The basic components of the professionalism depicted by the restaurant staff might include the workflow within the restaurant, scheduling of the employees, the communication between the staff and the management of the restaurant and the appearance of the employees of the restaurants, especially the servers employed at the concerned restaurants (Stefanini, Alves & Marques, 2018). The presence of all the four criteria mentioned above might lead to the smooth functioning of the businesses at the concerned restaurants as well as might result in the overall improvement of the concerned institution. The professional approaches as put forth by the restaurant authorities might in the long run lead to the overall improvement of the business returns of the concerned restaurants.

Thus, from the above discussion it might be pointed out that the portrayal of the professionalism on the part of the staff of the restaurant might help in the overall growth of the restaurant.

 

References

Hanlon, G. (2018). Professionalism as enterprise Service class politics and the redefinition of professionalism (with Postscript: Extinguishing professionalism?). In Professions and Professional Service Firms (pp. 67-85). Routledge.

Stefanini, C. J., Alves, C. A., & Marques, R. B. (2018). Let's have lunch! A study on the relation between hospitality, service quality and experience marketing and guest satisfaction in restaurants. Revista Brasileira de Pesquisa em Turismo, 12(1), 57-79.

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