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Essay / Research Paper Abstract
This 12 page paper looks at service provision strategies, by examining a top class renowned restaurant; the Restaurant Gordon Ramsay, and considering the way that service is delivered and the processes, looking at standards hard and soft standards as well as the role of the employees and the role of the customers. The bibliography cites 10 sources.
Page Count:
12 pages (~225 words per page)
File: TS14_TEgordonr.rtf
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Unformatted sample text from the term paper:
this is true in most industries, and poor customer services can deter customers driving them to the competition. When applying service standards to the hospitality industry the issue of the
way that the service is delivered may be seen as even more important, this does not mean that to be successful all firms need to have the highest of standards,
but the standard of service needs to match the customer requirements and the level of service offer, indicated and expected by the customer (Wilson et al, 2008). Therefore, one would
not expect the same standard of Service in McDonalds compared to a Four Seasons Hotel (Knowles, 1998). When looking at the higher end of the hospitality industry an interesting restaurant
that can be considered is Restaurant Gordon Ramsay , by looking at this restaurant it is possible to assess the way that service is provided, including the processes needed for
service, the service standards and the role of the employees, many of these issues may be applied to other restaurants, especially high end establishments. 2. Restaurant Gordon Ramsay Restaurant
Gordon Ramsay is located in Chelsea, London, part of Gordon Ramsay Holdings Ltd, this was the first fully owned restaurant opened by the now well known TV personality
and chef, before he become well known. Before opening this restaurant Gordon trained in London under Marco Pierre White and Albert Roux and in Paris under Guy
Savoy and Joel Robuchon. After returning to London in 1993 and gaining the head chef position at Rossmore which also gave him a 10% share in the business, this was
renamed Aubergine, and where Ramsay gained his first Michelin star, however, shortly after the second Michelin star was won in 1997 Ramsay left the partnership, and used of this knowledge
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