Unformatted text preview: sure that the orders that are going into the kitchen were properly expedited and that the customer was being well taken care of. Also, if I was part of the management team of this establishment I would make sure that there is enough staff on the floor to be prepared for any kind of rush that may occur. Regardless of the service it is the outcome that matters the most, and although, there are few things that I would like to address and change at this establishment, there is always something that we can think we can do better or make better. We as hospitality persons we have an eye that sees between the cracks of the establishment and we can see the imperfections lot more clearly than the non-hospitality minded person....
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This note was uploaded on 10/21/2010 for the course HTT TRAVEL HTT/200 taught by Professor N/a during the Spring '10 term at University of Phoenix.
- Spring '10