And Gets the Customer's Attention: Cutting-edge attitude makes all the difference

Booth, Fran A.
November 1999
FoodService Director;11/15/99, Vol. 12 Issue 11, p174
Trade Publication
Focuses on the importance of the attitude of food service-givers in satisfying customers. Definition of attitude; Training for improving attitude; Consumers' perception of food service employees' attitudes.


Related Articles

  • Industry of Choice: If you treat workers fairly, they will stay. Howard, Theresa // Nation's Restaurant News;03/24/97, Vol. 31 Issue 12, p42 

    Discusses the findings of the `Industry of Choice' survey that sought to identify and contrast foodservice workers' behavior and attitudes, including rate issues that drive employee satisfaction. Comparison of the foodservice workforce against the total American workforce; Discussion of study...

  • Can't get no satisfaction? Find joy in a job well done. Parseghian, Pamela // Nation's Restaurant News;01/17/2000, Vol. 34 Issue 3, p42 

    Focuses on how young people who embark on a culinary career can find true joy and satisfaction in a job well done. Diners' appreciation; Luck and timing.

  • ART OF THE ARGUMENT. Killian, Kelly // FoodService Director;Feb2016, Vol. 29 Issue 2, p6 

    An introduction to the journal is presented in which the editor discusses various reports within the issue on topics including consumer engagement, the role of food service directors (FSDs), and food service personnel.

  • Aim to be Number One. Dyer, Jann // Chartered Accountants Journal;Jul2000, Vol. 79 Issue 6, p67 

    Advises chartered accountants on how to be popular with clients and business associates. Use of direct marketing tactics; Networking with a positive attitude; Personalization of newsletters; Need to maintain an open communication with clients.

  • Beyond Satisfaction. Michaud, Laura // Hispanic Times Magazine;Aug/Sep2000, Vol. 23 Issue 4, p42 

    Offers advice on creating customer loyalty. Establishment of a common ground as most people like to relate to those like themselves; Need to listen and show concern; Use of humor; Keeping a positive attitude; Treatment of customers like family members.

  • The fly in the soup. Sloan, Bernard // Newsweek;9/4/1995, Vol. 126 Issue 10, p14 

    Opinion. Relates the author's assertion there are limits to the amount of attention diners want from restaurant staffs. Example; Why market research is the probable reason for the excessive attention; Why the amount of attention should be common sense.

  • Hiring Practices and Attitudes of Foodservice Employers Toward Mentally Retarded Workers. Marcouiller, Judith A.; Smith, Christopher A.; Bordieri, James E. // Journal of Rehabilitation;Jul-Sep87, Vol. 53 Issue 3 

    Focuses on the hiring practices and attitudes of foodservice employers on mentally retarded (MR) workers in the United States. Correlation between educational level of employer and attitudes towards MR; Comparison between commercial and for-profit establishments; Differences in hiring practices.

  • Garnish Placement. Carducci, Tad // Cheers;May2010, Vol. 21 Issue 4, p54 

    The article provides the steps for bartenders in presenting drink service to guests. It points the importance of paying attention to detail as a way of heightening customer experience whether in a sports bar or in a cocktail lounge. It encourages preciseness even in small touches that can spell...

  • Operators must avoid Profit Enemy No. 1: in-your-face selling. Sullivan, Jim // Nation's Restaurant News;11/27/2000, Vol. 34 Issue 48, p16 

    Provides suggestions on how to train employees engaged in food service. Attitudes of restaurant customers; Resentment of customers against pushy salespeople; Establishment of customer loyalty; Encouragement given to customers on purchase decisions.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics