Hospitality

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Hospitality
Customer service is integral in hospitality. This paper seeks to understand the roles of service in the hospitality industry.
Briefly describe the intended purpose and expectations for employees who have been trained for responsible beverage service.
The purpose is to increase business productivity through quality customer handling, to motivate employees by teaching the required knowledge to work well and make them aware of the importance of quality service (Cousins et al. 13). They are expected to help prevent property damage, prevent underage drinking and ensure no drink and driving to keep the community safe.
Outline and briefly explain all the phases of a well-planned employment hiring process.
The phases include planning, recruitment, and selection (Gatewood et al. 24). Planning involves deciding on the number of employees required and skills needed by evaluating the labor pool. Recruitment involves job advertisements through job posting. Candidates who respond are then called in for an interview for assessments of qualification. Last is selection, where the employer evaluates the applicants from the recruitment phase, then offering employment to qualified individuals.
What is service? How does the level of expected service standards and the service style change, based on operational variables such as; type of operation, target customer, service style, meal periods, and menus offered?
Service involves providing help to customers in a way that satisfies their need.

Consider a casual dining restaurant. A business model, whether service business, merchandise business or manufacturing business determines services offered to customers, either online or physically.
In casual dining, customers order food and take their sit (Dedeoğlu et al. 132). Customers who require fast operations will consider casual dining. Customer etiquette and service delivery determine customers you have.
Businesses that are punctual on meal periods and offer better services such as packed food have more customers. The menu must meet guest’s expectations at an affordable cost to attract customers.
Explain the need and function of a tabletop plan. What are the essential equipment needs and how does this relate to the operational function of service and service styles?
Tabletop is used in restaurants for ordering and payment of services to save on time. Electronic gadgets such as tablets that use electricity are used to order and pay for meals at the table.
Customers thus, order their meal while still in the office through an app, and pick-up their packed meal, thus saving time. This increases service delivery through online self-service style which needs less human labor, improves overall sales and performance of employees (Tan, Tom & Serguei 134).
Works Cited
Cousins, John, Dennis Lillicrap, and Suzanne Weekes. Food and Beverage Service. Hachette UK, 2014.
Dedeoğlu, Bekir Bora, and Halil Demirer. “Differences in Service Quality Perceptions of Stakeholders in the Hotel Industry.” International Journal of Contemporary Hospitality Management 27.1 (2015): 130-146.
Gatewood, Robert, Hubert S. Feild, and Murray Barrick. Human Resource Selection. Nelson Education, 2015.
Tan, Tom, and Serguei Netessine. “At Your Service on the Table: Impact of Tabletop Technology on Restaurant Performance.” (2017).
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