…implementation to enable better services for consumers
The Guyana National Bureau of Standards (GNBS), the Tourism and Hospitality Association of Guyana (THAG), and the Guyana Tourism Authority (GTA) have inked a new agreement which will improve the quality of services that are offered to customers at restaurants.
These entities have stated that Tourism Month 2018 will play a concrete role in the promotion and implementation of the new document, the National Standard for Restaurants: Code of practice for quality and management in the restaurant service.
“Through the implementation of the Standard, it is anticipated that restaurants and other food establishments would generally improve the quality of service offered to
THAG Director Mitra Ramkumar (second from left) along with representatives of the GNBS and GTA
consumers”, they have said.
Additionally, Head of the Marketing and Communication Department of the GNBS, Syeid Ibrahim, highlighted that the GNBS will be embarking on a ‘corporate marketing venture’ with the two partnering organisations to endorse the Standard. According to him, this will be done in a phased manner that would include reviewing the Standard to fill any possible shortfalls and making the Standard available to all sizes and categories of establishment.
Technical support to establishments will also be provided, based on stipulated requirements and evaluation. A certification of compliance will most likely be issued.
Ibrahim admitted that this initiative will take some time for establishments to get accustomed to the required Standards, but he said it is necessary for economic revolution.
President of THAG, Mitra Ramkumar, applauded the GNBS for the new code of practice, and believes that it would yield the level of conformity businesses need in order to offer the best quality of service. Ramkumar also believes that compliant restaurants would benefit significantly when the oil and gas industry develops further.
Commenting on behalf of the GTA, Licensing and Training Manager, Davina Layne, specified that having quality tourism offerings is critical for customers to have value for their money.
She said quality is key for any visitor to a food establishment, and having a Standard which was specifically developed to enhance the quality of services offered by restaurants would give guidance on how they should consistently deliver in terms of experience and products.
“By adapting to best practices and following quality control measures, restaurants will be able to gain customers’ confidence, realise return visits by customers, grow revenues, increase efficiency and productivity, and reduce overhead costs,” she said. The GNBS will be offering the Restaurant Standard for sale at a reduced cost, so as to encourage all categories of restaurants to get on board with the initiative. It is expected that by the end of 2019, a majority of these establishments will be in conformity.
