Learn the skills and knowledge required to communicate effectively with and provide quality service to your customers.
Good customer requires the ability to establish rapport with customers, determine and address customer needs and expectations, and respond to complaints.
At the end of this subject you will be able to:
1. How to communicate with customers
2. Practice high standards of personal hygiene and presentation.
3. Follow the enterprises customer service policies.
4. Establish a rapport with customers.
5. Identify a customer's needs including special needs.
6. Identify and resolve problems.
7. Respond to customer complaints.
8. Manage and resolve customer complaints.
9. Know when to escalate a a complaint to a senior officer.
Learn about the importance of personal hygiene, grooming and professional presentation.
You will also learn how to wash your hands properly to minimise any health risks to you and your colleagues, and especially, to our guests. You will also learn the responsibilities and characteristics of a good hospitality worker.
At the end of this subject, you will be able to:
Learn about the role of a menu within a hospitality enterprise.
A menu is a critical communication tool that has the function of informing guests about their meal choices, it helps with ordering and promotes sales to generate revenue. A well-planned menu facilitates efficient food production operations, can be used as a powerful marketing tool and is a useful device for the leadership team to help manage everything from stock control to cookings schedules.
At the end of this subject you will be able to:
General planning and writing menus, balancing a menu, menu costing and menu production.
Understanding the importance of the menu items, ingredients, dietary restrictions, and ability to make informed recommendations.
Specifically learn about Myanmar set menus including pre-preparation tasks and menu planning.
