Guest Service in the Hospitality Industry
please answer questions 1-9 and paraphrase and cite the source
1.What are some of the issues with FOH and BOH? How would you mitigate risks here?
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3.Explain the different meal plans common to hotels
4.Identify and describe common guest service issues and provide solutions for resolving them
5.Compare and contrast the differences between classical dining, American fine dining, and casual dining services.
6.Identify and describe all the major food-service styles
7.Explain and apply the procedures of greeting and seating customers in a full-service restaurant.
8.Define and apply strategy as it applies to a service operation.
9.Outline and apply the three main facets of strategy.
is divided into three parts:
Introduction to Service Strategy- Analyzing Position and Market
- Integration: Implementing a Service Strategy