Abstract
Service has two distinct aspects:
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The various methods or procedures used in serving food to customers covered in units 4–16.
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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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© 1988 Hotel and Catering Training Board
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Bamunuge, H., Karet, D. (1988). Customercraft. In: Servicecraft. Palgrave, London. https://doi.org/10.1007/978-1-349-10168-9_4
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DOI: https://doi.org/10.1007/978-1-349-10168-9_4
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-46336-9
Online ISBN: 978-1-349-10168-9
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