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6 INTRODUCTION Evaluation All aspects of the Five Keys to Safer Food training material should be evaluated. Included in the manual are two evaluation forms: one for the organizer and/or trainer and one for the participant.. Platter/silver/Russian service Disadvantages:- Highly skilled service staff needed Need training Costs more Challenge in keeping food hot, Service can be slow. 27. Gueridon Transferring food to the customer’s plate at the service trolley and served.. customer service training manual ifta staff training part one 11th-12th october 2006 . 2 customer service basics 3 introduction to customer service 3 customer service in the 21st century 3 the three key elements 3 expand your definition of service 3 who are your customers? 3 develop a customer friendly approach 4 what customer service means 4 customer service qualities 5 professional qualities.
IN ROOM-DINING SERVICE FLOW ORDER TAKING 1. Answer the phone within 3 rings 2. Greet guest by saying “ Good Morning Private Dining, This is Hien, how may I assist you .(Mr. Michiel)”.