Five Gap Analysis Of Service Quality
The Gap Model of Service Quality
The diagram below shows a visual representation of the Gap Model of Service Quality.
To use the model, an organization...
Managing Quality in Food & Beverage Operations
Managing Quality in Food & Beverage Operations
The best-known approaches to managing quality propounded by the quality gurus such as Deming, Crosby, Juran, Ishikawa, Shingo,...
Hazard Analysis & Critical Control Point (HACCP)
What is HACCP?
HACCP Stands for Hazard Analysis and Critical Control Point. HACCP is an internationally recognized system for reducing the risk of safety hazards...
Quality Dimension
Quality Dimension
Garvin proposes eight critical dimensions or categories of quality that can serve as a framework for strategic analysis: Performance, features, reliability, conformance, durability,...
Menu Merchandising
Menu merchandising
Is an art to sale the product by menu car. for example in a restaurant food and beverages items are mention along with prices and...
Customer Relationship Management
Customer Relationship Management
Customer relationship management (CRM) is a combination of organizational strategy, information systems, and technology that is focused on providing better customer service....
Menu Costing
Food cost may be defined as the cost of material used in producing the food sold. In other words, it is the cost of...
Security System in Hotels
The hospitality industry is always under the threat of criminal activities due to its lucrative nature. This is why offering safety, comfort, and customer...
CRM in Hospitality Management
CRM
CRM stands for Customer Relationship Management.
It’s a company-wide business strategy designed to improve revenues and profitability, reduce costs and increase customer loyalty.
The CRM philosophy is simple:
Put...
Menu Engineering
Menu Engineering
A relatively new method of menu analysis & food pricing is called menu engineering. This sophisticated and fairly complex approach considers both the profitability and...
