Principles of Managing Service and Dining Areas

The course describes the current responsibilities of any food outlet under the law, with regards to a safe workplace, safety of plant and machinery and systems, safely storing articles and substances, adequate welfare facilities and how to provide information, instruction, training and supervision necessary to provide health and safety for employees. Understand how to comply with the relevant areas of the law Know the process for payment and appropriate responses to unexpected payment situations Know what good customer satisfaction is How to meet customer needs and interpret customer needs The course describes the current responsibilities of any food outlet under the law, with regards to a safe workplace, safety of plant and machinery and systems, safely storing articles and substances, adequate welfare facilities and how to provide information, instruction, training and supervision necessary to provide health and safety for employees. How can employees keep themselves and customers safe, understand security procedures and processes around payments from customers and learn about good practice? How can employees ensure a good first impression for customers and be prepared to deliver good customer service? The module reviews the different types of customer, so that employees can deliver a customised service. Finally, the module reviews the basics of good communication, the importance of good communication skills and basic problem solving techniques. Learning Objectives On completion of this course, learners will: Understand how to comply with the relevant areas of the law Know the process for payment and appropriate responses to unexpected payment situations Know what good customer satisfaction is, how to meet customer needs and interpret customer needs Know how to deal with problems, handle complaints and customers presenting with different behaviours Accreditation The content of this course has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines. Certification On successful completion of this course, you will be awarded a Virtual College certificate which you will be able to download and print immediately on completion. Duration This course will take approximately 30 minutes to complete, depending on learning speed. Target Audience This course is aimed at leaders, managers and professionals in the hospitality sector. Entry Requirements There are no specific entry requirements for this course.