Problem
Work effectively in hospitality service
Student questions and activities
Task
a) What do you mean by the term mise en place?
b) Outline three requirements for work schedule documents.
c) How can you check that your equipment is ready to use?
d) Write down the principles of good customer service.
e) Discuss 3-minute check to provide quality customer service.
f) What do you mean by selling and cross selling of products?