Restaurant Management Challenges involved in restaurant management Restaurants are businesses that offer foods and drinks to customers within the hospitality industry. There is a small distinction between restaurants and hotels in the hospitality industry. Few restaurants expand their business to offer other services that are usually for hotels such as accommodation services. A number of hotels also offer restaurant-related services. These similarities in the two sectors categorize them into one industry referred

The balancing of costs and customer loyalty are being mediated by the service supply chain considerations as well in each of these companies. As the major limitation is intelligence of how self-efficacy changes over time as customers are routed to new avenues of participation, much work needs to be done in this area as it is critical for the growth of these strategies across all lines of services offered.

Service Recovery in a Successful Relationship After exhausting all the possible thresholds of the product manufacturing industry the marketers and the organizations are showing a clear tilt towards the services sector. The service industry refers to the companies that are involved in the rendering intangible services for the benefit of the customers. Irrespective of the fact that the service industry deals with intangibles but yet the services sector operates fully

According to Brech, these trends do not leave much time -- or money -- available for dining at full-service restaurants. In this study, the respondents "reported their families ate at cafeterias, family or chain restaurants, or fine dining restaurants only once or less each week" (Brech 1998: 21). This is not to say, though, that the number of full-service restaurants in countries such as the United States has declined

Service Quality Improvement The service industry is tremendously growing every day. The investment in local and worldwide service industry has also increased in the recent past. This is evidenced by the increase in construction of new and enhanced hotels that have influenced the trend for service quality improvement. Recognizing the increase in competitors within the industry, hotel supervisors are focusing on service quality improvement, to acquire a competitive advantage. In this

Service Quality Research The research discussed in this paper is based on the application of the SERVQUAL model to the restaurant sector of the hospitality service industry. The SERVQUAL model was developed in 1985 and has been refined since for use in the service industry. In contrast to goods, service quality has been difficult to measure because of the intangibility, variability and heterogeneity of the service. Moreover, the service quality depends