Service quality from the perspective of the restaurant guest

Categories: 03_Restaurant
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About Course

  • Course content
  1. Introduction: Objectives, target group, restaurant trends, characteristics, quality elements in the restaurant
  2. Service quality restaurant: First contact, guest room, guest seating, mise-en-place, menu, food, drinks, service, staff, value for money
  3. Concluding remarks, questionnaires/checklists, certificate

Course Content

Service quality restaurant

  • Service quality restaurant