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Food Service Position: Host(ess) / Maitre d / Entrance Employee A host(ess) or other entrance person gives customers their first impression of an operation. That impression should be friendly, hospitable, and helpful. Instructions: Under each category, make a comprehensive list of customer service skills needed for the position. Seating Customers Example: Honor specific seating requests if possible. Leaving Customers at their Tables Saying Goodbye to customers Answering Questions Example: Days & hours of operations.
Greeting Customers Example: Place someone at door at all times so customers do not wait unwelcomed.
Example: Example: Let customers Ask know their departing servers name. customers about their food & service.
Example:
Example: Example: Use a tray to Be attentive carry items to through the the table. entire meal.
Fast-food employees usually have only brief contact with each customer. This means that the chance to make a good first impression is gone quickly. So, it is especially important to make the most of the time spent interacting with customers.
Instructions:
Under each category, make a comprehensive list of customer service skills needed for the position. Taking Orders Accepting Payment
Example:
Example:
Speak clearly.
Thank customers.
condiments, fresh silverware, and a host of other extras. The buspersons attitude and response to requests can greatly enhance customer service. Instructions: Under each category, make a comprehensive list of customer service skills needed for the position. Making the First Trip to a Table
Example:
Using your assigned foodservice position, create a Training Manual to be used to train your future employees! The following guidelines will help you in creating your skills handbook!
Grading Criteria
(50) Book: Colorful, creative, easy to identify information. Used illustrations (pictures) to enhance information and understanding. Minimal words/writing used. Easy to read & follow. (35) Research: Information is accurate, thorough, and informative. (15) Presentation: Presented your Training Manual on assigned day. Information was presented clearly & questions answered.