Developing a restaurant in a context of premium service quality : based on the study of Hélène Darroze's group of gourmet restaurants
Darroze, Clement (2022)
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2022091420165
https://urn.fi/URN:NBN:fi:amk-2022091420165
Tiivistelmä
Premium service quality is a concept that can be applied to service sector businesses. To study this, the luxury restaurant sector was chosen as the sector of activity in this thesis.
The aim is therefore to investigate how to develop a business in this context of premium quality. The answer given is to give recommendations to the Hélène Darroze Group as to its evolution over the next five to ten years. This is a restaurant group in which I did my Bachelor's internship.
In this thesis, several themes were raised concerning the maintenance of premium quality in the company. First of all, the role of the entrepreneur in the sustainability of his company is through his decisions and opportunities. Secondly, service quality is an important concept as it can be identified, measured, evaluated, and corrected with certain tools. Then, the marketing environment was discussed as it is important in all companies, between competitiveness, economic, regulatory or cultural and social environment. A more detailed study of this environment in restaurants and fine dining was carried out. Finally, human resources in the hotel and catering sector were discussed, as it is through the employees of a service company that customer experiences are conveyed. This concept was therefore of paramount importance.
To support this research, interviews were conducted with staff members of the Hélène Darroze group. These interviews were used to obtain opinions on the quality of service offered by the group's restaurants and the development prospects envisaged by the employees.
The aim is therefore to investigate how to develop a business in this context of premium quality. The answer given is to give recommendations to the Hélène Darroze Group as to its evolution over the next five to ten years. This is a restaurant group in which I did my Bachelor's internship.
In this thesis, several themes were raised concerning the maintenance of premium quality in the company. First of all, the role of the entrepreneur in the sustainability of his company is through his decisions and opportunities. Secondly, service quality is an important concept as it can be identified, measured, evaluated, and corrected with certain tools. Then, the marketing environment was discussed as it is important in all companies, between competitiveness, economic, regulatory or cultural and social environment. A more detailed study of this environment in restaurants and fine dining was carried out. Finally, human resources in the hotel and catering sector were discussed, as it is through the employees of a service company that customer experiences are conveyed. This concept was therefore of paramount importance.
To support this research, interviews were conducted with staff members of the Hélène Darroze group. These interviews were used to obtain opinions on the quality of service offered by the group's restaurants and the development prospects envisaged by the employees.