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7 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Name the 4 communication methods used within teams in the food and beverage service. |
Verbal, Written, Non-verbal, Pictures/ Diagrams |
ways to communicate to let someone know where somehthing is or how to do something or what something looks like |
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When would you use the following methods; Verbal instructions/demos, written instructions/demos, pictures/diagrams |
1. Verbal - Showing how to use barista, filter coffee machine, answer phone etc. 2. Written - Instructions written out about how to do something. Pictures/Diagrams - To show what something looks like, charts about how well an individual is doing, profits each month etc. |
Examples of how these are done. |
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When is it important to give feedback to a team member? why? |
Pre-service: briefing Post service: evaluation During service: not unless necessary Appraisals: Afterwards |
Pre/post service etc. |
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What is constructive feedback? |
Letting people know in a helpful way how they are doing and how their performance is being perceived. |
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Give 6 examples of why briefings are important. |
Preventing errors, Organisation of staff, Promoting product knowledge, Motivating staff, Customer requests, Timings, Hospitality, Training needs, Standardisation |
Pre-service/ Post service briefings |
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How should briefings be conducted? |
Planned, Organised, Appropriate and relevant presentations, Appropriate communication methods, Timely |
How they should be done. |
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How to motivate staff? |
Knowing strengths and weaknesses of the team and individuals, Positive reinforcement, Motivational theories (Maslow), Encouraging personal development. |
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