Ljk3lly

Questions and Answers towards the NVQ Customer Service Level 2 qualification. This document includes information on Delivering reliable customer service Developing Customer relationships Dealing with customer service issues Building a good reputation Ways a reputation can be damaged

Questions and Answers towards the Customer Service Level 2 qualification This document includes information on The difference between internal and External Customers The connection between customer expectations, customer satisfaction in customer service Why teamwork is central to good customer service Providing customer service within the rules Dealing with customers face to face The Behaviour model by Dr Eric Berne

All question and Answers sections of the Hospitality Supervisor Level 3

Questions and Answers towards Hospitality Supervisor level 3 qualification This document includes information on Business Visions, Values and targets Tuckman's Group development theory Team performances Effective Teamwork Team Dynamics Motivational techniques Training and Development Presenting positive, professional image in business Effective and timely feedback Empowering the team to resolve customer problems with clear lines of authority

Questions and Answers towards Hospitality supervisor Level 3 qualification In this document there are questions and answers regarding disability and discrimination in the workplace including information on What the different generations can teach/ learn from each other What a workplace can do to make its facilities and services more accessible to people particularly those with special requirements How to handle conflict How to resolve conflict What reasonable adjustments can ...

Questions and Answers towards the Hospitality Supervisor level 3 qualification This document contains information on Maslow's Leadership theory Factors that can influence Leadership style The effect of different leadership styles can have on a team and organisation The use of range of leadership styles appropriate to different situations and people The focus on personal attention on specific details that are critical to achieving successful results ( SMART TARGETS )

Questions and Answers towards the Hospitality Supervisor Level 3 qualification This document contains information on Menu Styles and the factors that impact on the planning and design Information which must be included on the menu Menu and dish composition Benefits of menu knowledge in terms of ingredients, cooking methods and dietary needs Food and Beverage pairing Current trends in Food and Beverage Business brand standards and communication with stake holders

Questions and Answers towards the Hospitality Supervisor Level 3 qualification This document contains details on Who and where to access up to date and accurate information regarding service requirements and special requests Customer service and loyalty Promotion within a business and its importance

Questions and Answers for the Hospitality Supervisor level 3 qualification This document contains information on Key Performance Indicators Understanding Financial Targets Techniques and opportunities for increasing sales Cost of resources Understanding where waste can occur and how to encourage a culture of minimising waste and save energy in business

Questions and Answers for the Hospitality Supervisor Level 3 Qualification This Document contains information on Development and Training How to measure the effectiveness of training and the impact on the business Personal development plans and Swot Analysis