Meeting & greeting customers: make the most of it
1978
McNichols, Terry
The lack of good old fashioned hospitality and everyday common courtesies in such a large number of restuarants was noted in restaurant evaluations. People are sensitive and cannot stand to be snubbed, looked down upon or ignored, yet very few managers mingle with the customers or make them feel important and appreciated. The first step toward making customers feel welcome is to make employees feel the same way. Suggestions are given for developing good attitudes in employees.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library