Improvement has always been the core belief of khidmat guzaar of Faizul Mawaidil Burhaniyah, due to which high standards can be achieved. Food is the end product in FMB, and its improvement is the primary objective of all khidmat guzaar, revolving around which are other improvements which should be made. The method of achieving improvement in food is by feedback, which should be the core activity in FMB. Faizul Mawaidil Burhaniyah Office – Mumbai has prepared a feedback form for the regard which has been implemented effectively by FMB khidmat guzaar of Fremont – San Francisco.
According to feedback system created by FMB Mumbai Office all dishes have to be graded according to 4 grades.
- Extraordinary
- Very Good
- Satisfactory
- Disappointing
Each grade has been allotted marks with extraordinary being highest at 4 and Disappointing being lowest at 1.
Whenever a dish is graded, it is automatically marked accordingly to the grade. A grand total appears at the end of each dish according to responses submitted.
- If a dish is below 50% it is marked overall disappointing (coded with red color).
- If a dish is between 51-65% it is marked overall satisfactory (coded with yellow color).
- If a dish is between 66-85% it is marked overall very good (coded with light green color).
- If a dish is above 85% it is marked overall extraordinary (coded with green color).
This gives a quick view on the performance of the dish and its standing on the menu. Microsoft Excel and Google Sheets have been used to create the form.
If a dish is graded disappointing or satisfactory cook must review the dish before being able to cook again.
Many mawaze have implemented the idea of taking feedback from mumineen and regularly do so. By using this simple but effective method, khidmat guzaar can judge the dish in a glance and improve upon according to the comments received.