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Customercraft

  • Holly Bamunuge
  • David Karet
Chapter

Abstract

Service has two distinct aspects:
  • The various methods or procedures used in serving food to customers covered in units 4–16.

  • Conviviality, the attitudes, behaviour and verbal skills that the serving staff display in their interaction with customers. The customer expects to be liked, to be respected, to feel important, relaxed and comfortable, while having a meal.

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Copyright information

© Hotel and Catering Training Board 1988

Authors and Affiliations

  • Holly Bamunuge
    • 1
  • David Karet
    • 1
  1. 1.Birmingham College of FoodTourism and Creative StudiesUK

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