Errors In Hospitality Management

Errors In Hospitality Management

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The prosperity of hospitality mostly depends on how you and your staff present yourself to your guests. Staff demeanor has an important role in guest gratification. The way your staff conducts themselves says a lot about your restaurant and your attention to detail.



Uncovered heads in the kitchen, for kitchen workers who are visible to the public, there is another consideration. To feel comfortable, guests must be able to see that the cooks' hair is restrained. The only sure way they can do this is when the kitchen crew are wearing hats.



Poor personal sanitation practices, touching your hair and then touching food, handling cash and then handling food, coughing or sneezing and not washing your hands, scratching various body parts, clearing a table then handling clean dishes or food etc. Be sure that you have conveniently located hand sinks and that everyone on the staff is in the habit of using them.



Shortage of skilled personnel is one of the greatest challenges viewable in the hospitality industry is the unavailability of quality workforce in different skill levels. The hospitality industry has failed to retain good professionals.Retaining skilled workforce is another major hurdle in the hospitality management. Though training has been provided to develop the necessary skills, low wage rate leads to attrition rate high. Poor personal hygiene of the attenders is also one of the shortcoming noticed in hospitality management. Body odor or bad breath will drive away even the most loyal customers. Dirty hands are always a major turn-off.



Soiled or ill-fitting uniforms is another pitfall in hospitality industry. The uniforms put first impression about your status to your guests at the first look. If the attending staff is not presented in well uniforms the least are the chances to get good bookings. To cope up with such issues the owner must have provided sufficient uniforms to the staff so that they wear clean dresses everyday. The cost of providing uniforms in such numbers will be neglegible than the cost of loosing some of the valuable customers. Unattractive staff, you cannot usually make personal appearance a valid job requirement. Still, restaurants are a visual experience. We spend a lot of time and money to prepare beautiful meals in a striking environment. If your service staff does not look equally appetizing, you lose much of the impact.



Above discussed are some of the errors or pitfalls in the prosperity of a hospitality industry of any country. Hence theses factors should be tackled in a manner that theie impact should be minimized and more of the customer satisfaction should be achieved.



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About the Author:
So if you want someone to do Nutrition consultancy or Food Management Consulting , you can try Boyle Consulting .



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