HSL 040 - ManageFirst® Customer Service

2 Continuing Education Units (CEU). This course is not for Credit(s).

This course is designed to enable the student, who is a current or aspiring food service and restaurant employee, to learn skills and competencies to deliver superior customer service. Topics to be covered include creating a guest service culture, exceeding guest expectations, accepting and delivering guest food orders, and ensuring accurate and responsible food and beverage service.

Course Objectives

Upon completion of this course the student will be able to:

1. explain the role of staff and management in the development of a customer service culture;
2. list characteristics of quality customer service in each restaurant or food service segment;
3. explain the importance of properly delivering guests’ ordered menu items; and
4. describe the importance of responsible alcoholic beverage service, and the steps managers take to ensure compliance.