VI Customer Service and Brand Marketing

TEA Units of Study: TEKS "Knowledge and skills" subsections covered:

A. Customer service B. Employee effect on customer attitude C. Selling service D. Concepts of dining

  • (11) The student demonstrates the knowledge and skills required for careers in the restaurant, food, and beverage industry.
    • (B) analyze the concepts of customer service and determine the critical moments of good service
    • (G) detail ways to achieve high rates of customer satisfaction
    • (H) analyze how guests are affected by employee attitude, appearance, and actions

E. Types of dining

  • (6) The student understands the history of food service and the use of the professional kitchen.
    • (L) demonstrate types of table setting, dining, and service skills

Resources:

  • Culinary Essentials, Glencoe/McGraw-Hill Division, 2002
  • Food Production, Management and Services Curriculum Caddy, CEV Multimedia, Ltd., 2004
  • Free Management Library http://www.managementhelp.org

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