Setup should be performed according to the type of service offered in the specific area, including
- cafeteria service
- counter service
- seated service
- self-service.
Process/Skill Questions:
Thinking
- Why should staff be trained in setting up more than one type of service area?
- Why is the appearance of the dining area important to the customer?
Communication
- How can managers use charts and diagrams to remind staff of setup requirements?
- What communication skills are needed to facilitate seated service?
- How are those skills different from those needed in cafeteria service? Counter service? Self-service?
Leadership
- What types of training should leaders provide to make sure that staff is prepared to set up various service areas?
- How can leaders determine which style of service is most appropriate for a group?
Management
- How can management determine what types of setups to provide in the dining areas?
- How often should management evaluate service styles in the dining area?