Post Covid-19 will inevitably change the expectations of the customer in relation to restaurant service. Watch the advertisement ( https://www.youtube.com/watch?v=QX64tBjRkwM&t=11s) of the country’s number one fast food chain, Jollibee in going beyond the extra mile to ensure the safety of its customers while continuing to deliver quality food and service. Read also reopening guidelines of hotels and restaurants in Florida, USA and react whether the guidelines can be applied to the establishments in our country. In your opinion and observation, what are the "now normal" strategies in the restaurant service? How did the staff interact with the guest?
Post Covid-19 will inevitably change the expectations of the customer in relation to restaurant service. Watch the advertisement ( https://www.youtube.com/watch?v=QX64tBjRkwM&t=11s) of the country’s number one fast food chain, Jollibee in going beyond the extra mile to ensure the safety of its customers while continuing to deliver quality food and service. Read also reopening guidelines of hotels and restaurants in Florida, USA and react whether the guidelines can be applied to the establishments in our country. In your opinion and observation, what are the "now normal" strategies in the restaurant service? How did the staff interact with the guest?
Practical Management Science
6th Edition
ISBN:9781337406659
Author:WINSTON, Wayne L.
Publisher:WINSTON, Wayne L.
Chapter2: Introduction To Spreadsheet Modeling
Section: Chapter Questions
Problem 20P: Julie James is opening a lemonade stand. She believes the fixed cost per week of running the stand...
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Post Covid-19 will inevitably change the expectations of the customer in relation to restaurant service. Watch the advertisement ( https://www.youtube.com/watch?v=QX64tBjRkwM&t=11s) of the country’s number one fast food chain, Jollibee in going beyond the extra mile to ensure the safety of its customers while continuing to deliver quality food and service. Read also reopening guidelines of hotels and restaurants in Florida, USA and react whether the guidelines can be applied to the establishments in our country.
In your opinion and observation, what are the "now normal" strategies in the restaurant service? How did the staff interact with the guest?
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