Providing Service in the Hospitality Industry - A Case Study of a Gordon Ramsay Restaurant

Number of Pages 12

The writer examines the way in which a premier restaurant, differentiated by quality of food and service provides that services. The paper starts with a background to the restaurant and then defines the service experience before considering potential standards which may be used, the importance of employee and customer inputs. Ten sources are cited in the bibliography of this twelve page paper.

File: TS14_TEgordonr.rtf

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