Research On The Improvement Of The Dining Service Quality In Hotels Based On Six Sigma

With the enhancement of living standard and prosperity of tourism, catering industry in China is dashing. As a crucial part of restaurants, it is faced with challenges and difficulties at the same time. Its competitive power and the quality of services have become pivotal issues to restaurants. Based on Six Sigma, this paper constructs an improved pattern which facilitates measuring, analyzing and improving the quality of catering. Through Active Management and Preventive Management, the competitive power and the quality of services are expected to improve.This paper starts with a brief introduction of the theories of Quality Management, Quality of Service and Six Sigma and its tools. In the next place, it analyzes the present condition of catering industry and causes of problems. Besides, a comparison between Six Sigma and other management methods is followed, which confirms the feasibility of Six Sigma in quality control. In the light of its application in other industries this paper upgrades the pattern in catering industry. Based on the research, Jinge restaurant is studied as a sample, and the results turn out satisfying.This paper proves Six Sigma can be applied to not only manufacturing industry but also catering industry. The method meets the requirements of quality control in catering industry and it does help the management and improvement of service processes and procedures.