TRAINING ACTIVITY OUTLINE

TASK 82 Checking guest satisfaction during meal

OBJECTIVE By the end of this session, all employees will be able to check guest
satisfaction during meal according to the standards and procedures
STANDARD Check guest satisfaction within 2 to 4 minutes after main course
service

TASK ANALYSIS METHOD TIME

 Preparation: - Classroom seating, flipchart and markers

 Always refer to the particular dish so that a compliment is Verbal 15 min

not being solicited. explanation
 Acceptable inquiries of satisfaction are to be done by
manager while on quality check rounds. Briefed and
o “Are you enjoying your baked fish this evening?” elaborated food
o “Is the tenderloin prepared to your satisfaction?” quality.
 Unacceptable inquiries of satisfaction are:
o “How is your meal?”
o “Is everything okay?”
 Be unique and try not to sound like a broken record.
 NOTE: Ensure only one person completes a check
back.

ADDITIONAL INFORMATION:
QUESTIONNAIRE

Name:

Task 82 : Check Guest Satisfaction during Meal

When should we do a quality check?

Who should do a quality check?

Write 2 examples on how you do your quality check.

A)
B)

When do quality check, always refer to the so that a compliment is not

being solicited.