Introduction
The “Vita” restaurant is the one situated on the ground floor of the Board Hotel. The “Vita” restaurant specializes in Italian cuisine that is available during lunch, afternoon tea, and dinner. The main purpose of the section is to research being more depth on product and service quality systems in the restaurant that is possible only after the theoretical consideration of the problem. The analysis of the sources with relation to the discussed situation is going to be accomplished and summarized in the current paper.
Marketing and promotion strategies for the increase of the product and service quality in the “Vita” restaurant
Perfect restaurant staff selection
It should be mentioned that customer orientation is extremely important for each company that deals with people as such strategy increases the income. Still, the practice shows that hiring customer-oriented employees and conducting customer-oriented services is not enough for providing high-quality performance. It is crucial to consider the employee’s and organizations’ values and compare and contrast whether they fit each other. Perfectly selected staff will work better and the results will be seen quicker (Farrell & Oczkowski, 2009, p. 149). Thus, the first step for the successful development of the product and the high-quality service system is the staff recruitment that should be conducted on the highest level.
Orientation on customers of different nationalities
Relating to the research conducted on several restaurants for the understanding of the most effective promotion strategies, food sampling, and coupon use was considered to be the best advertising strategies and promotion tools in different countries (Jackson, Titz, DeFranco & Huimin, 2008, p. 36). Being specialized in Italian cuisine at lunchtime, the “Vita” restaurant is oriented on Italian tourists who are numerous in the country. Still, the use of the mentioned above strategies and tools may help the restaurant to attract tourists from other countries as well as the native Australian residents. Furthermore, cultural differences should be taken into account while dealing with clients.
An effective service system can be achieved only if the personal needs of the clients are satisfied (Manzur & Jogaratnam, 2006, p. 30). Being situated on the territory of a popular tourist attraction in Australia, “Vita” should consider the needs and desires of people of different nationalities. Even serving Italian cuisine, it is impossible to avoid the fact that tourists of other nations may visit the restaurant and it is crucial to make them comfortable. Thus, the second point is that the restaurant should be oriented on the customers of different nationalities.
The intention to meet all customers’ desires
It should be remembered that “perceived service quality reflects the difference between quests’ expectations and the actual services performed” (Kandampully, Mok & Sparks, 2001, p. 53). To be sure that the customer’s expectations are close to those the restaurants can offer, the “Vita” managers should check the statistical data of the tourists’ preferences and try to do all possible to satisfy the needs of each client. The data may be easily found on the sites devoted to tourism in a definite country. Furthermore, simple behavior and communication rules should be followed. It is the universal truth that people should be polite and treat each other with respect. The dissatisfaction of one client may influence the reduction of the income in general. The third item is the intention to meet all customers’ preferences.
Conclusion
It is crucial to remember that the quality of the product and service depends on its cost. Thus, the restaurant managers should balance the price and the quality of the product to provide the customers with the services and products they expect coming out of the prices they consider (Yang & EI-Haik, 2009, p. 19). Thus, desiring to attract clients with high income, both the products and service quality should be on the highest level. Still, the “Vita” restaurant should predict that the flow of the clients will not be huge. Being oriented on the Italian customers, the restaurant should meet all their necessities and try to satisfy all their desires.
References
Farrell, M & Oczkowski E. (2009). Service worker customer orientation, organisation/job fit and perceived organisational support. Journal of Strategic Marketing, 17(2), 149-167.
Jackson, F., Titz, K., DeFranco, A., & Huimin, G. (2008). Restaurant Advertising and Promotion Strategies of Two Gateway Cities: An Exploratory Study. International Journal of Hospitality & Tourism Administration, 9(1), 36-51.
Kandampully, J., Mok, C., & Sparks, B. (2001). Service quality management in hospitality, tourism, and leisure. London: Routledge.
Manzur, L. & Jogaratnam, G. (2006). Impression Management and the Hospitality Service Encounter: Cross-Cultural Differences. Journal of Travel & Tourism Marketing, 20(3/4), 21-32.
Yang, K. & EI-Haik, B. S. (2009). Design for Six Sigma: A Roadmap for Product Development. New York: McGraw-Hill Professional.