In this file, you can ref interview materials for restaurant such as types of interview questions, restaurant situational interview, restaurant behavioral interview…
In this file, you can ref interview materials for restaurant such as types of interview questions, restaurant situational interview, restaurant behavioral interview…
I would define ‘Customer Experience’as:
‘How customers or prospective customers perceive their interactions with your organisation’
Customer experience encompasses every aspect of an organisation’s offering - the quality of customer care, of course, but also advertising, packaging, product and service features, ease of use, and reliability.
How can you drive a consistently good and improving Customer Experience for your customers or prospects?
In this A to Z I’ll give you some of the answers and some tips from Oak Consult
Our ethics says a lot about our personality and even more so if it is in the work environment. We must always act with values and good manners when we speak with others.
I would define ‘Customer Experience’as:
‘How customers or prospective customers perceive their interactions with your organisation’
Customer experience encompasses every aspect of an organisation’s offering - the quality of customer care, of course, but also advertising, packaging, product and service features, ease of use, and reliability.
How can you drive a consistently good and improving Customer Experience for your customers or prospects?
In this A to Z I’ll give you some of the answers and some tips from Oak Consult
Our ethics says a lot about our personality and even more so if it is in the work environment. We must always act with values and good manners when we speak with others.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
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This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
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An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
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It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
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Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
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This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
10. Staff deal with a vast
range of customer
moods, tastes, expectatio
ns, likes and dislikes. They
can be testing at the best
of times. These needs
have to be met at ALL
times.
11. A venue and its staff must be:
•
•
•
•
•
•
•
Innovative
Creative
Intelligent
Motivated
Fun loving
Caring
Team players
15. You are dealing with large
and diverse groups of
people.
Need to make fast
decisions on the spot to
meet their needs.
16. Body language is probably the
most powerful language in the
world.
It is the first thing your
customers notice about YOU in
30 seconds!
17. You need to be polite and
friendly and have self pride.
You need to display
confidence, friendliness and
be open to receive
constructive feedback.
18. You need to always say
“Please” and “thank you.”
You need to deal with
challenges and complaints
with a positive mind-set.
19. This impression will be
lasting. Customers talk
MORE about their negative
experiences than their
positive experiences.
20. Be proud of what
you are doing.
ALL jobs and tasks
are important for
the business. Even
the menial tasks!
21. Your working hours
can vary from 3 to 8
hours or more a day.
There is no reason
why you should not
enjoy your work
while you are here.
22. Be enthusiastic about new
things, learning about products
and constantly improving in
your role.
Eg. So much can be learnt
about wines by reading the
back label of bottles!
23. When you have learned
the skills properly and
have product
knowledge, you should
have greater confidence
in your ability.
31. You need to work quickly.
Work at the same speed when
it is quiet as it is when busy.
You never know how many
walk ins you’ll get at any
time.
32. Need to be able to work around
the PEAKS and TROUGHS of a
normal day.
There is a fair amount of “dead”
time in a day when staff tend to
slacken off!
33. A good employee will be
PROACTIVE.
Able to read the situation
and act quickly, efficiently
and carefully.
34. Practising good working habits
allows staff to develop their
efficiency AND service.
A capable staff member is always
looking for ways to learn and
improve their job.
35. A good employee knows what
HAS to be done and does it
without having to be reminded.
They see better and quicker ways
to do tasks which helps improve
the workplace.
36. Hospitality staff rely on
each other for successful
outcomes.
You cannot do everything
yourself!
37. You must be able to work in
a team environment as a
“team player”.
38. 2 way obligation between
staff and employers.
This is sometimes forgotten
by
BOTH parties
39. Employers invest money, time
and training on their staff.
They expect staff commitment
in return for this investment.
42. These standards are UNIVERSAL
and are delivered on a global
level.
Eg. Carrying 3 plates is the same
in Melbourne as it is in
London, New York, Paris etc
43. Verbally or in writing.
From managers & supervisors.
From fellow staff.
Important to follow standard
operating procedures (SOPs).
44. Able to trust other staff.
Important part of teamwork.
Minimize mistakes & learn from
them.
67. A bad attitude cancels all
your other positive skills.
Bad attitude is a cancer in
our industry.
68. Push yourself.
Hospitality is a labour
intensive business.
Only you can motivate yourself.
It is your responsibility to
deliver the service.
69. Be yourself and be nice. Guests
see through fake smiles and
insincerity.
Treat your guests as though you
have invited them to your own
home.
70. Learn continually
and improve everyday.
Knowledge is power!
Never accept mediocrity.
Perform all tasks including the
menial with your best efforts.
72. Customers do not care
how you are feeling or if
you are short staffed in the
kitchen. They are not here
because of you.
They are here to SPEND
money on your offerings.
74. Avoid looking at the
clock. Does not make
the time go any faster.
Focus on the
customers, cleaning, rest
ocking and learning
about your products.
75. “Reading the room”
Observe everything within
a 20 meter radius of YOU.
ALWAYS be aware of your
surroundings.
76. Avoid keeping your gaze
down and don’t turn
your back on the room.
Too many staff walk with
their heads down.
They have NO IDEA of
what is happening
around them.
77. One of your main roles
is to be the eyes and
ears of the venue in
terms of safety and
SECURITY.
78. Be aware of your
guests' body language.
YOU need to initiate
the service contact.
NOT the guest.
80. EXAMPLES...
Serving drinks is more important
than folding napkins. Getting a hot
meal out is more important than
polishing cutlery.
It is about TIME & PLACE.
81. You are expected to
perform your duties in
a professional and
efficient manner.
Staff are not paid
APPEARANCE money
to come to work!
82. Avoid getting into arguments
with staff or guests.
It is draining and unproductive.
The issues are ALWAYS minor in
the overall context of things.
83. Our industry performs
on daily, seasonal and
economic fluctuations.
Profits are very tight at
the best of times and
need constant
monitoring.
84. Don’t be blasé about wasting
stock and not caring about
your duties.
This attitude undermines the
entire business and is very
infectious!
85. Be consistent with ALL your
guests including non regulars.
Too many staff ignore them as it is
easier to deal with the regulars.
86. Guests want to
know that when
they return to your
venue they get
CONSISTENT and
STANDARD levels
of service.
87. Staff need to have a
sense of URGENCY.
NOT rushing around.
But a controlled and
efficient pace on the
floor and behind the
bar.
88. Your uniform and
personal appearance
are part of the selling
and service aspect of
the industry.
Proper grooming is a
pre-requisite of your
job.
89. Guests do not want to see:
Trouser cuffs under heels
Fraying shirt collars and sleeves
Untucked shirts
Greasy and spotted uniforms
Ugly dilapidated shoes
Poorly fitted uniforms.
90. Guests will remember your
appearance before they recall the
type of cutlery or state of the
chairs in your venue.
YOU are the FIRST
impression!
91. Avoid talking too fast
with guests. Slow down.
Think
of WHAT and HOW you
are saying things.
DONT tell them your life
story.
92. The main point of
difference with your
competitors is the
quality of SERVICE
you offer.
This is where you and
your fellow staff
MUST excel.