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RESTAURANT HOSPITALITY (4 days)
Aim: To equip the learner with the knowledge, skill and competence to provide a quality restaurant service in a range of restaurant settings.
1. Explain the concept of hospitality including personal skills, interpersonal skills, quality product and precision technical skills
2. Identify industry best practice in the art of hospitality across a range of grades and the criteria for grading at various levels
3. Analyse customer expectations in relation to a meal experience including way
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