In order to minimise the gap between the guests‟ expectations and their perceptions of actual service delivered, the managers and personnel in the hotel have to ensure that every contact with guests results in positive experience for the guests. First, it is necessary to define quality standards that are transparent and measurable. Those appear as procedural quality dimensions, including timeliness, accommodation to meet the guests‟ needs and properly controlled coordination; and as social dimensions, including positive attitude, solving current problems, giving individual attention to guest, etc. Within this context, it should: