Customer Service Excellence for Food Services (Level 1)
About This Course
Course Objectives
LO1: Identify the types of customers and service environment triggers that may result in potential service challenges
LO2: Identify the needs and expectations of a diverse range of customers
LO3: Demonstrate the qualities and characteristics of a service professional when interacting with customers
LO4: Apply methods to project a professional image and persona at the workplace
LO5: Explain the significance of going the extra mile for oneself and the organisation
LO6: Apply various methods to exceed customer expectations and create a positive customer experience
LO7: Apply effective communication skills when interacting with customers and escalate service issues that have not been resolved
LO8: Describe the process for escalating customer feedback on improvement opportunities and service concerns through appropriate channels
What You'll Learn
LU1: Understanding your customers
LU2: Keeping a Professional Image and Persona
LU3: Going the extra mile in customer service
LU4: Effective Communication Principles
LU5: Service escalation process
Entry Requirements
Minimum Entry Requirements
• Be above 18 years of age to 65 years of age
• Have an understanding of the organisation’s product and service offering
• Have an understanding of the organisation’s structure, standard operating procedures and guidelines on a relevant area of work.
• Be able to listen, read, speak and write English at a proficiency level not lower than the Employability Skills Workforce Skills Qualification Literacy Level 3.