Read the Case Study: There is a problem at Table Sixteen? . Answer all seven (7)questions c.

1. Read the Case Study: There is a problem at Table Sixteen? .
2. Answer all seven (7)questions

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c. "Hi there, I'm Joe Molina, the general manager." d. "I'm the general manager. You wanted to see me?" Restaurants 419 2. Should Joe let the guests do most of the speaking at first, or tell them he is already aware of the situation, reciting what Janice told him? 3. Should Joe pull up a chair and join the party of four, or remain standing? 4. Should Joe taste the wine to be sure it is spoiled, or should he accept the opin- ion of the guests? 5. What can, or should, Joe do right now to ameliorate the situation? 6. Would you have switched Janice and Lillian as the server responsible for table sixteen? 7. Once the entrées are served, should Joe do anything more in relationship to the guests? This case was taken from William P. Fisher and Robert A. Ashley, Case Studies in Commercial Food Service Operations (Lansing, Mich.: American Hotel & Lodging Educational Institute, 2003). References Berta, Dina. "Chuy's: Guest-Centric Culture Keeps Turnover Down, Sales Up." Nation's Restaurant News. March 16, 2009. 43(10): 4, 18. Cobb, Catherine R. "Ecofriendly Chains Get Healthy Business via Emphasis on Taste, Green Practices." Nation's Restaurant News. July 16, 2007. 41(28): 4. Colchamiro, Jeff. "Cozy Up: Hotel Bars Are Getting Bigger, Better, and More Com- forting." Lodging Magazine. March 2010. 35(6): 36-39. "Value Meals: How Hotels Are Adjusting F&B Operations for a Rough Economy-Without Leaving Their Guests Hungry for Better Service." Lodg- ing Magazine. July 2009. 34(11): 38, 40, 41. Coomes, Steve. "Upscale Restaurants Don't Discount the Danger to Reputations as They Turn to Bargain Promos." Nation's Restaurant News. December 8, 2008. Hamstra, Mark. "Family Chains Heed Casual-Theme Rivals, Adopt New Service, Ambience Upgrades." Nation's Restaurant News. July 24, 1995. 29(29): 45-48. Jameson, Jonathan. "Restaurants' Secrets to Success Are Written in Their 'Brand DNA'." Nation's Restaurant News. April 6, 2009. 43(12): 16. Licata, Fli Innovation Key to Attracting Diners." c. "Hi there, I'm Joe Molina, the general manager." d. "I'm the general manager. You wanted to see me?" Restaurants 419 2. Should Joe let the guests do most of the speaking at first, or tell them he is already aware of the situation, reciting what Janice told him? 3. Should Joe pull up a chair and join the party of four, or remain standing? 4. Should Joe taste the wine to be sure it is spoiled, or should he accept the opin- ion of the guests? 5. What can, or should, Joe do right now to ameliorate the situation? 6. Would you have switched Janice and Lillian as the server responsible for table sixteen? 7. Once the entrées are served, should Joe do anything more in relationship to the guests? This case was taken from William P. Fisher and Robert A. Ashley, Case Studies in Commercial Food Service Operations (Lansing, Mich.: American Hotel & Lodging Educational Institute, 2003). References Berta, Dina. "Chuy's: Guest-Centric Culture Keeps Turnover Down, Sales Up." Nation's Restaurant News. March 16, 2009. 43(10): 4, 18. Cobb, Catherine R. "Ecofriendly Chains Get Healthy Business via Emphasis on Taste, Green Practices." Nation's Restaurant News. July 16, 2007. 41(28): 4. Colchamiro, Jeff. "Cozy Up: Hotel Bars Are Getting Bigger, Better, and More Com- forting." Lodging Magazine. March 2010. 35(6): 36-39. "Value Meals: How Hotels Are Adjusting F&B Operations for a Rough Economy-Without Leaving Their Guests Hungry for Better Service." Lodg- ing Magazine. July 2009. 34(11): 38, 40, 41. Coomes, Steve. "Upscale Restaurants Don't Discount the Danger to Reputations as They Turn to Bargain Promos." Nation's Restaurant News. December 8, 2008. Hamstra, Mark. "Family Chains Heed Casual-Theme Rivals, Adopt New Service, Ambience Upgrades." Nation's Restaurant News. July 24, 1995. 29(29): 45-48. Jameson, Jonathan. "Restaurants' Secrets to Success Are Written in Their 'Brand DNA'." Nation's Restaurant News. April 6, 2009. 43(12): 16. Licata, Fli Innovation Key to Attracting Diners."

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How should Joe Molina introduce himself when he arrives at table sixteen Answer c Hi there Im Joe Molina the general manager Should Joe let the guests do most of the speaking at first or tell them he ... View the full answer