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Answer:
Learning Objectives
Describe the types and value of service in the food and beverage industry
Describe the service sequence in full-service dining
Differentiate between planning and providing guest services in food service establishments
Identify tools utilized in providing guest service
Identify “rules” and unique standards associated with different levels of dining experiences
Relate the importance of service recovery and guest satisfaction to repeat business and customer loyalty
Identify important steps in a service recovery model for a foodservice operation