Establish service standards
Posted: Mon Jan 06, 2025 5:50 am
By having service standards and regularly assessing their compliance according to the ISO standards officially regulated for services in the hospitality industry, it is ensured that work is carried out in a homogeneous manner and that the customer perceives a certain way of working. If appropriate training is required, there are courses and training courses for the implementation of service quality management standards.
Continuous training for service personnel.
Whether through its own courses, sessions and training or in collaboration with specialist professional training centres, the hospitality sector needs to be up to date in all areas where service quality is affected, with specific courses on management, digitalisation, new culinary techniques, etc.
Customer satisfaction and feedback surveys.
Measuring customer satisfaction is a critical component of managing service quality in the hospitality industry. This may include conducting customer satisfaction surveys and collecting customer feedback and suggestions.
The results of these measurements should be israel phone data analyzed to identify areas for improvement and adjust service quality management strategies accordingly.
Monitoring the cleaning and maintenance of the establishment.
Room service, cleaning and maintenance employees must be clear about the differences between cleaning, sanitizing and disinfecting premises and facilities.
Removing dirt deposited on inert surfaces is not the same as removing microorganisms from objects and surfaces or a more complex process such as sanitization, which involves reducing the number of pathogens to levels acceptable to public health.
Sanitizing products reduce bacterial load to optimal levels that are safe for public health, which is why sanitization is particularly important in the food sector, in catering and in the cleaning of public areas, companies, etc. To perform their function, sanitizing products usually incorporate one or more disinfectant active substances in their composition.
Among the most commonly used cleaning agents we can highlight: Sodium hypochlorite, alcohols, quaternary ammonium and oxidizers. More information in this same blog, in the post we dedicated to cleaning and sanitizing hospitality premises .
Flexibility to solve problems
Addressing the individual needs of customers with empathy, kindness and communication skills appropriate to each moment and situation is also part of the overall quality level of service. When implementing the quality system, special attention must be paid to how commercial complaints and claims are resolved, which should act as an incentive for overall service improvement.
We have come to the conclusion that managing service quality is a turning point for the success of any hospitality business. The combination of effective techniques and tools, including service communication, quality standards, and customer satisfaction measurement, can help ensure that customers receive high-quality service and feel satisfied, which becomes an almost automatic promotion and advertising for repeat stays and dissemination of the excellence of the hotel or restaurant establishment.
Continuous training for service personnel.
Whether through its own courses, sessions and training or in collaboration with specialist professional training centres, the hospitality sector needs to be up to date in all areas where service quality is affected, with specific courses on management, digitalisation, new culinary techniques, etc.
Customer satisfaction and feedback surveys.
Measuring customer satisfaction is a critical component of managing service quality in the hospitality industry. This may include conducting customer satisfaction surveys and collecting customer feedback and suggestions.
The results of these measurements should be israel phone data analyzed to identify areas for improvement and adjust service quality management strategies accordingly.
Monitoring the cleaning and maintenance of the establishment.
Room service, cleaning and maintenance employees must be clear about the differences between cleaning, sanitizing and disinfecting premises and facilities.
Removing dirt deposited on inert surfaces is not the same as removing microorganisms from objects and surfaces or a more complex process such as sanitization, which involves reducing the number of pathogens to levels acceptable to public health.
Sanitizing products reduce bacterial load to optimal levels that are safe for public health, which is why sanitization is particularly important in the food sector, in catering and in the cleaning of public areas, companies, etc. To perform their function, sanitizing products usually incorporate one or more disinfectant active substances in their composition.
Among the most commonly used cleaning agents we can highlight: Sodium hypochlorite, alcohols, quaternary ammonium and oxidizers. More information in this same blog, in the post we dedicated to cleaning and sanitizing hospitality premises .
Flexibility to solve problems
Addressing the individual needs of customers with empathy, kindness and communication skills appropriate to each moment and situation is also part of the overall quality level of service. When implementing the quality system, special attention must be paid to how commercial complaints and claims are resolved, which should act as an incentive for overall service improvement.
We have come to the conclusion that managing service quality is a turning point for the success of any hospitality business. The combination of effective techniques and tools, including service communication, quality standards, and customer satisfaction measurement, can help ensure that customers receive high-quality service and feel satisfied, which becomes an almost automatic promotion and advertising for repeat stays and dissemination of the excellence of the hotel or restaurant establishment.