Participants will accomplish the following objectives.

1. Identify the customer.
2. State how the principles of customer service, merchandising, and food presentation relate to attracting and keeping customers.
3. Demonstrate how to use menus as part of a merchandising effort to attract customers and influence the preferences of children.
4. Develop methods for evaluating customer service by self-assessment and from customer feedback.

Please Note: Course credit is only given to attendees who are present for a minimum of 85% of the course training.