Research on how customers in the tourism and hospitality industries interact with one another

and how to handle complaints

Our preferred venue for hospitality was a restaurant. We looked into how hotels and restaurants
handle initial complaints and how they handle some of them:
They respond to situations immediately and without hesitation.
- Even when they don't always agree with the visitor, they keep their cool.
By asking their guests what they enjoy, they try to find a compromise and offer a solution that
both parties will accept.
They are extremely conscious of their actions and body language, both of which are crucial, and
they maintain eye contact. They examine their words to see if they are not conveying a different
story.
- They acknowledge that there is a problem and accept responsibility for their error. They
verbally convey their regret to guests.
They are always understanding and avoid placing blame on their guests.
- When necessary, they extend their apologies.
They don't say a word but pay close attention to what their guests have to say.

Based on your research, create your own customer service standard checklist for the tourism
industry assigned to your group.
Checklist for Customer Service: Provide solutions to the issue.
Take care of your customers.
Always keep an eye out.
Address any issues as soon as possible.
Instill confidence in them in your products.
MoreThanKarne Restaurant Description This wonderful restaurant is reached via a stunning
thatched walkway that is flanked by native gardens and a wonderful water feature. The
restaurant, which is built around a large fire, serves ten different kinds of meat, including pig,
lamb, beef, chicken, ribs, sausages, and for the daring, ostrich, crocodile, zebra, giraffe, impala,
and ostrich. Warm honey-baked bread and the soup you just made the previous day are a great
way to kick off your evening. Crisp salads fill the bottom of a serving tray, and six portions of
meat sauces for your main course are on the top.
The staff restaurant manager's responsibilities include maintaining statistical data, creating and
presenting staffing/sales reports, managing customer inquiries and complaints, taking
reservations, assisting and advising customers, and finding solutions to problems. They also
include hiring, training, and supervising employees, making budget decisions, planning menus,
making sure the business complies with licensing, hygiene, and health and safety regulations,
marketing the business, keeping an eye on stock levels, ordering supplies, and making staff
lists.

Bar Manager: Manage the commercial operations of the bar, which include keeping a valid
liquor license, negotiating contracts with suppliers, taking inventory, placing new orders for
supplies, controlling spending, and setting objectives. recruiting and training individuals to
provide exceptional customer service.
Bartender: Make drinks that are either alcoholic or non-alcoholic for customers of a specific
restaurant chain.
Deliver food and beverages, take orders, and interact with customers. Identify the needs and
preferences of the customers and make recommendations. Combine the ingredients for the
cocktails.
Plan and provide a menu for the bar.
Check the identification of customers to ensure that they are of legal drinking age.
Buy a lot of brand-new barware and supplies.
Keep your attention on the guest and make sure they have a good time.
Adhere to any and all dietary restrictions.
Server: In a restaurant, a server takes orders, answers questions about the food and menu,
sells the restaurant's food and drinks, collects payments, sends orders to the kitchen staff, seats
guests, and helps clean up. Busser Prepare and Clean the Tables is another name for this
position.
Set up the dining room tables.
Please provide server support.
Fill the drinks of the customers.

Runner: Gets food quickly and precisely from the kitchen to the tables of guests. acting as the
staff's point of contact between the kitchen and the back of the house. delivering meal orders to
the chefs and keeping priorities in mind (such as food allergies, for example).
Cashier: Welcomes customers, answers their questions, helps them find products, and offers
advice or suggestions. running scanners, scales, cash registers, and other electronic devices.
balancing the till and creating reports for credit and debit sales.
Head Chef: Supervising and controlling all food preparation procedures. making menus with
foods that have been freshly prepared or seasoned to ensure that the choices are varied and of
high quality. Meals are approved and "polished" before they are delivered to the client.
As a sous chef, you work with the head chef to oversee the preparation of the food.
Contributes to the creation of the beverage and food menu.
Produces platters of outstanding quality, both in terms of their appearance and their taste.
Supervises and manages the culinary team.
Contributes to menu planning, inventory management, and supply management.
Line cooks prepare and provide food and other essentials. to prepare food, chops, stirs, and
makes sauces. uses cooking methods such as grilling, frying, sautéing, and other methods to
prepare food in accordance with established recipes and standards.
Cooks in preparation: Clean and chop vegetables, slice meat, and prepare other cooking
supplies. basics of cooking, like boiling food in parsley, reducing sauces, and so on. Make quick
meals like salads, entrees, and so on. Keep the kitchen neat and clean by cleaning dishes,
disinfecting work surfaces, and taking out the trash.
Dishwasher: Maintains a spotless kitchen, correctly cleans and sorts dirty dishes, and prepares
meals as needed.
Maintains the dish area's order and cleanliness. installs dish stations, including dishwashers
and sinks. during the shift, keeps the flooring dry and clean.
Staff members responsible for cleaning, stocking, and furnishing designated facility areas (such
as swept floors, vacuumed carpets, mopped floors, and cleaned ceiling vents)

Individual Customer Service Standard Checklist: Always greet customers in a professional and
courteous manner and with high-quality service.
In order to provide superior services, we promise to treat each employee with consideration,
cooperation, and helpfulness. We will also pay close attention to the customer's order.
Responding to voicemails within 24 hours of regular business hours.
• Quickly and amicably resolve the client's issue.
We answer the phone after two rings whenever we are at our workstations.
We will gladly assist any visitors.
We will communicate with our customers to inform them of where we are in the process.
a procedure.
Give our products a sense of security and safety to them.

Members: Wayne Flores, Russel Var Baylosis, Kimberly Begenio, Jo Miles