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Tourism Report Name: Institution: Assessment 1: Restaurant report and menu development. Restaurant meal as “an experience”. The events in a restaurant should satisfy both the biological and psychological needs of the customer. Restaurant experiences should begin from the time of entry by the customer, the meal time and the exit of the client.
Staff at the restaurant should address customers politely avoiding stereotypes along race or class. The FAMM model The Five Aspects Meal Model refers factors that play an important role in the restaurant to make the meal experience an entire process. These factors include the room, the meeting, the product, the management control system and the atmosphere. The meeting Service and service quality is considered as a ‘meeting’ depending on the way that the customer is treated. To understand the value of the meeting, a restaurant staff needs to have knowledge of social psychology and rules of etiquette. Higher education is vital for service staff to exhibit mature social interaction in the restaurant. Service staffs make the major contact between a client and the restaurant. A waiter should to explain to the client what is in the menu and the preparation time of meals in a friendly manner. Arrogant waiters can make the whole dining experience very boring to the client. Waiters should also understand that customers might elevate their own social status in a restaurant. A customer can pretend to be successful and rich. (Kivela, 1994, pp 24).Waiters should be able to assist customers who are less experienced in hotel dining. ...
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