Main Article Content
Abstract
This research examines the influence of customer service practices on improving visitor loyalty and satisfaction at The Heights Sky Lounge. The study utilizes a qualitative research methodology to investigate the influential aspects of customer experiences. This is achieved via the use of in-depth interviews, focus groups, observational research, and document analysis. The results indicate that providing tailored service, comprehensive staff training, meticulous attention to detail, and strong feedback systems are essential for enhancing customer happiness and cultivating loyalty. Customized interactions and individualized suggestions greatly improve the eating experience, while proficient personnel guarantee constant and top-notch service. The careful consideration of the physical setting and eating mood enhances the whole experience, making it more memorable. Moreover, the proficient use of client input enables ongoing improvement and adjustment to changing tastes. While the present service procedures generally meet consumer expectations, there are areas where improvements may be made in terms of providing consistent customized care and being adaptable to individual demands. This study offers useful insights for improving customer service tactics to enhance loyalty and achieve long-term success in the highly competitive premium dining industry.
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References
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References
Abdullah, o. (2022). Service quality and its influence on customer satisfaction and customer loyalty in the restaurants of five-star hotels. African journal of hospitality, tourism and leisure, 11(6), 2173–2189. Https://doi.org/10.46222/ajhtl.19770720.349
Agyeiwaah, e., otoo, f. E., suntikul, w., & huang, w. J. (2019). Understanding culinary tourist motivation, experience, satisfaction, and loyalty using a structural approach. Journal of travel and tourism marketing, 36(3), 295–313. Https://doi.org/10.1080/10548408.2018.1541775
Ahani, a. (2019). Revealing customers’ satisfaction and preferences through online review analysis: the case of Canary Islands hotels. Journal of Retailing and Consumer Services, 51(query date: 2024-02-07 20:55:32), 331–343. Https://doi.org/10.1016/j.jretconser.2019.06.014
Ahn, j., & seo, s. (2018). Consumer responses to interactive restaurant self-service technology (first): the role of gadget-loving propensity. International journal of hospitality management, query date: 2024-06-25 20:29:26. Https://www.sciencedirect.com/science/article/pii/s0278431917305443
Akgunduz, y. (2022). How are the exchange relationships of front office employees reflected on customers? Service Industries Journal, 42(9), 798–821. Https://doi.org/10.1080/02642069.2021.1971198
Aktaş Polat, s. (2022). Analysis of fine dining restaurant reviews for perception of customers' restaurant service quality. In the journal of tourism and gastronomy studies. Journal of tourism and gastronomy studies. Https://doi.org/10.21325/jotags.2022.974
Alnawas, i. (2019). Examining the key dimensions of customer experience quality in the hotel industry. Journal of hospitality marketing and management, 28(7), 833–861. Https://doi.org/10.1080/19368623.2019.1568339
Anabila, p. (2022). Service quality and customer loyalty in Ghana’s hotel industry: the mediation effects of satisfaction and delight. Journal of quality assurance in hospitality and tourism, 23(3), 748–770. Https://doi.org/10.1080/1528008x.2021.1913691
Bagyalakshmi, g. (2024). Smart restaurant management system using Labview. 2024 ie International Students’ Conference on Electrical, electronics and Computer Science, Science 2024, query date: 2024-07-09 20:41:41. Https://doi.org/10.1109/sceecs61402.2024.10482325
Cha, j., & borchgrevink, c. (2019). Customers’ perceptions in value and food safety on customer satisfaction and loyalty in restaurant environments: moderating roles of gender and restaurant types. … of quality assurance in hospitality & …, query date: 2024-06-25 20:29:26. Https://doi.org/10.1080/1528008x.2018.1512934
Creswell, j. W. (2023). Research design-qualitative, quantitative, and mixed methods approach. Sage publications.
Jawabreh, o. (2022). Customer satisfaction towards communication skills of the front office staff at the hotel (case study five stars hotels in Aqaba). Geojournal of tourism and geosites, 44(4), 1312–1318. Https://doi.org/10.30892/gtg.44416-948
Marshall, c., rossman, g. B., & Blanco, g. (2022). Designing qualitative research. Nguyen, p. H. (2021). A fuzzy analytic hierarchy process (fahp) based on servqual for
Hotel service quality management: evidence from Vietnam. Journal of Asian finance, economics, and business, 8(2), 1101–1109. Https://doi.org/10.13106/jafeb.2021.vol8.no2.1101
Octafian, r., gunawan, m., nugraheni, k., & saputri, s. (2022). How the image of the company and the value of the customer affect satisfaction. Brilliant international journal of management and tourism, 2(2), 161–168.
Wijoyo, t., & putri, j. (2023). Unlocking the secrets to elevating guest satisfaction at Hotel Griya Persada Bandungan, Semarang Regency: A Sizzling exploration of service and product quality analysis. International conference on digital advanced tourism management and …, query date: 2024-08-12 21:01:14. Https://scholar.google.com/citations?view_op=view_citation&hl=en&user=379azzcaaaaj&pagesize=100&citation_for_view=379azzcaaaaj:aqlvkmm33-oc