1. Name five things yiu would consider good service in a restaurant from a waiters point of view 2. Name five things you would consider good service in a restaurant from a chefs point of view? 3.Name five things you would consider good service in an accomodation hotel? 4. If a business has quality goals which they would like to achieve, in what ways can a management support staff to achieve these goals? Explain two ways to suppirt staff in these goals. 5. Guest comment cards are very common in hotels and restaurants part of a quality assurance system. Identify three quality problems which you might expect to identify through guest comment cards 6.It has been identified through guest comment cards that a common comment was that the hot meals were only warm and not hot. Who would you consult about these comments? And how could you work with those consulted to make adjustments to fix the issue? 7. After visiting a hospitality trade show, you decide that your restaurant would benefit by the introduction of a new computer-based POS (Point of Sale) system for taking guests orders. Outline two ways which you could consult staff on this new technology introduction: 8. How does attending hospitality trade shows help us identify industry trends? 9.What feedback processes could be used to identify industry trends? 10. Identify two ways to assess current workloads of staff members? 11. Put these four task in schedule order: Do Act Plan Check 12.How is a Diary used to schedule your work tasks? 13.Complete this sentence You can delegate the task but not the 14. Name three principles of good delegation 15.Name advantages of good delegation 16. In what ways, can delegation act as a learning tool for those being delegated work? 17. The student resource says that a written plan or checklist should have timelines included in it. Explain what is meant by the term Timeline in a plan or checklist. 18. Put these four categories of time management in order of urgency putting the highest priority task first

Urgent - not important

Urgent - and important

Not urgent - not important

Important - not urgent

19. How is a To Do list used to schedule your work task?

20.Name three indicators that staff are having trouble coping with the workload:

21. Name three indicators that staff are having not enough work to do:

22. Name two legal issues which a Manager must keep in mind and comply with when running a hospitality business and monitoring work operation?