communication & record Keeping 0.0 / 5 ? Hospitalitycommunication & record KeepingGCSEWJEC Created by: EllieCreated on: 01-06-14 10:48 contract caterers must ask a customer whether any guests have special dietary requirements 1 of 33 a restaurant must tell a supplier when a delivery needs to arrive 2 of 33 if kitchen staff run out of a dish they need to tell the waiting staff to stop taking orders 3 of 33 mistakes leads to a loss of customers 4 of 33 used for talking to customers and giving instructions verbal 5 of 33 used for confirming bookings, taking orders, memo's and letters written 6 of 33 used for taking bookings from customers or contacting suppliers telephone 7 of 33 often used when a signature is required: sending orders fax 8 of 33 can be used for booking and communicating with suppliers and customers quickly email 9 of 33 can be used to advertise services and for customers to make enquiries websites 10 of 33 staff should be honest 11 of 33 staff should have a ............... attitude positive 12 of 33 staff should stay calm when a customer complains 13 of 33 when a customer complains they should be offered a replacement dish 14 of 33 stock records help a catering company to check it's stock levels so that nothing runs out 15 of 33 invoices orders and bills help manage finances 16 of 33 records make sure important information isn't lost 17 of 33 records help caterers to plan 18 of 33 the recording and storage of data is known as data logging 19 of 33 lists of stock organised by item. it tells you how much of each item you have in stock and when it's next being delivered stock control sheets 20 of 33 like a receipt - shows what was bought and how much was bought invoice 21 of 33 details of any accidents accident book 22 of 33 a timetable that shows each member of staffs shifts staff rotas 23 of 33 slips of paper to record orders food and Drink orders 24 of 33 a diary with time slots for each booking restaurant bookings 25 of 33 stock control sheets, invoices, accident books, staff rotas, food and drink orders and restaurant bookings paper records 26 of 33 machine that keeps track of customers orders and generates a bill EPOS system 27 of 33 software that calculates how profitable and popular different dishes are Menu engineering 28 of 33 electronic systems which monitor stock levels, and orders new stock automatically Stock control system 29 of 33 Ict is used to organise events 30 of 33 data can be kept on a computer 31 of 33 software calculating the nutritional value of different meals which is often used in hospitals dietary analysis 32 of 33 an electronic database of recipes and ingredients food management system 33 of 33
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