Explain the topics and give points

Customer Service Description

(Approx. half a page

Best Customer Experience Description

(Approx. half a page)

Safety: Chef's Table Standards & Best Practices

short one sentence for every given point

	Chef's Table Standards: Safety (Minimum of three)
	Additional Standards: Safety (Minimum of one)
	Chef's Table Best Practices: Safety (Minimum of three)
	Additional Best Practices: Safety (Minimum of two)

Care & Courtesy: Chef's Table Standards & Best Practices

	Chef's Table Standards: Care & Courtesy (Minimum of three)
	Additional Standards: Care & Courtesy (Minimum of one)
	Chef's Table Best Practices: Care & Courtesy (Minimum of three)
	Additional Best Practices: Care & Courtesy (Minimum of two)

Image: Chef's Table Standards & Best Practices

	Chef's Table Standards: Image (Minimum of three)
	Additional Standards: Image (Minimum of one)
	Chef's Table Best Practices: Image (Minimum of three)
	Additional Best Practices: Image (Minimum of two)

Efficiency: Chef's Table Standards & Best Practices

	Chef's Table Standards: Efficiency (Minimum of three)
	Additional Standards: Efficiency (Minimum of one)
	Chef's Table Best Practices: Efficiency (Minimum of three)
	Additional Best Practices: Efficiency (Minimum of two)

The Difficult Customer

How will you handle The Difficult Customer?	Standards	Best Practices

Measuring the Customer Experience

(Module 12 from BUSI 1212)

The four customer personality types

• consider a table with the four quadrants and a image for each customer

Key strategies for customer service breakdowns :-

Technology Best Practices in Food and Beverage

. best practices when it comes to technology; and finally,

Self Reflection: My commitment to diversity in creating and managing the best customer experiences.

The Customer Journey (final project)

References

If quoting within your document, you must use inline citations!