Page 75 - FUNDAMENTAL OF HOSPITALITY INDUSTRY
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Fundamentals of Hospitality Industry
2.Service
High staff-to-guest ratio;
Low seat turnover;
Some require membership and
dress code;
Dining etiquette is required;
Well-trained and well-groomed
staff;
Full table service with formal
table setting;
Unwritten rules on tipping;
Service charge of 10% is required;
Some may require advanced
reservations.
3.Theme
Well-decorated;
Spacious. It provides certain
levels of customers privacy;
Quiet and comfortable dining
environment;
Project a classy and elegant
atmosphere.
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