prepare a work instruction for handling a complaint • give an example of how you would change an element of the customer service system in response to the complaint about the quality of the meals • outline how you would change the work culture in the kitchen • outline how you would evaluate the customer service Brad’s Holiday Retreat gives in the future • design a customer survey questionnaire and survey process that will increase Brad’s understanding of his and Rosemary’s customers’ wants and needs
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a work instruction for handling a complaint • give an example of how you would change an element of the customer service system in response to the complaint about the quality of the meals • outline how you would change the work culture in the kitchen • outline how you would evaluate the customer service Brad’s Holiday Retreat gives in the future BSB40207 Certificate IV in Business _____________________________________________________________________________________________ HCICSS Coordinate
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the restaurant when its not busy a waiter or a waitress usually escorts customers to their seat by going on a mini tour around the restaurant walking through the kitchen‚ around the bar and to their seat. I loved the fact that they walk you through the kitchen to show how they use fresh ingredients and how clean and organized their kitchen is. During this tour it really showed the distinct features of an Italian restaurant. Walking through the restaurant with hundreds of framed pictures across the
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Training manual Introduction: Food and beverage service training prepares workers to greet customers‚ take food and drink orders‚ serve food and beverages‚ and explain menu items. Food and beverage service workers are considered the front line of customer service in full-service restaurants‚ casual dining eateries‚ and other food service establishments. Most food and beverage service jobs do not require a great deal of education; training is generally completed while on the job. Job description:
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Brand Extensions are an important brand growth strategy The popularity of ‘Brand extensions’ rose since 1990s‚ with the increase in competition and the high costs of developing new brands (Chernatony & McDonald‚ 2002). This concept has been derived by marketers to optimize sales and profits by launching new or modified products under the parent brand name. In definition ‘Brand extension’ is using the leverage of a well-known brand name in one category to launch a new product in a different category
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south of Saudi Arabia‚ also overlooking the Gulf of Aqaba in the south-west‚ where overlooking the city of Aqaba on the Red Sea‚ and this is the only sea port of Jordan. Jordanian kitchen Jordanian kitchen features using fresh yogurt and cheese in abundance in the dishes. Traditional meal begins with a group entrees prepared from grains and vegetables‚ mainly beans‚ chickpeas‚ eggplant. The national dish of Jordan‚ which offers on all occasions‚ he Mansaf record rice‚ lamb and Albd‚ a type of milk
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artisan bread made with limited ingredients and no preservatives or chemicals. The rest of the Panera menu offerings are built upon this bakery expertise. The menu groups were fresh baked goods‚ made-to-order sandwiches and salads‚ soups‚ light entrees‚ and café beverages. c. Compete successfully in five submarkets of the food-away-from-home industry. Panera Bread utilizes its distinctive menu‚ signature café design‚ inviting ambience‚ operating systems‚ and unit location strategy to compete
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fast to the values that got owners Tom and Kate Chappell started more than three decades ago‚ providing insight into how a small firm can grow while staying true to its founding principles in the midst of competition. Now that Tom’s has been sold to Colgate‚ one wonders if those principles can be sustained in a large corporate environment. Getting Tom’s of Maine Going Tom and Kate Chappell‚ dreaming of a line of all-natural‚ environmentally friendly household products‚ started Tom’s of Maine in
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FRENCH CLASSICAL MENU 1) Hors D’oeuvre Being of a highly seasoned and piquant in nature‚ this course is used to manipulate the appetite for the dishes that are to follow. Inrecent years‚ hors d’oeuvres have gained in popularity‚ and now appear even on simple menus in modest eating places. Although the actual term “hors d’oeuvres” applies to the service of various cold salads and morsels of anchovy‚ sardines‚ olives‚ prawns‚ etc.‚ it also covers whatever items are served before the soup. Examples
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Basically‚ the entire restaurant is networked via computer. Items are delivered to each table by a set of 15-foot steel‚ spiral rails that intertwine throughout the entire restaurant. They arrive to the table at ease with the works of gravity. The kitchen is featured above the restaurant dining area for the purpose of sliding down specialty-shaped dishes. The system also calculates the likely delivery times for drinks and meals at every table and keeps customers informed. Mack’s gravity feed rail system
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