Business Management In Addition To
Posted: Mon Dec 23, 2024 10:16 am
Currently, In Addition To Consulting In Hospitality And Protocol, He Works As A Teacher At Different Universities, And Directs The Master In Restaurant Being Director Of Social Networks Programs At The Cmua Company. He Also Directs The Gastrouniversia Training Project And Is A Managing Partner Of Opem Consultores. – We Want To Get To Know You A Little Better… You Are An Expert In Hospitality, But What Is The Dish You Like The Most And The One You Like The Least To Cook? Well, The Dishes That I Like To Cook The Most Are Those That Have A Lot Of Color, Flavor And Laborious Preparations Cooked Over Low Heat, Which Require Ingenuity, Intuition And Which Are Seasoned With Great Enthusiasm And Good Vibes, A Fundamental Ingredient In The Kitchen.
I Don't Like Bland Dishes, Cooked In A Pressure number in lao Cooker, Nor In Which Neither What Is Cold Is Cold Nor What Is Hot Is Hot. In General, I Like To Cook Without A Recipe, Adapting To What I Find In The Refrigerator... A Great Teaching From My Father, Pepe Carrión. – The Hospitality Industry Is One Of The Sectors In Which There Is The Most Direct Contact With Customers, Both Face To Face And Through Other Channels Such As Telephone. How Important Do You Give To Customer Service? In Restaurants We Live Off Of Our Customers, They Are Our Reason For Being And Who We Must Satisfy At All Times, Not Only When We Have Them Inside The Premises, But Also Before They Visit Us And After They Have Done So.
To Dedicate Yourself To This Job You Have To Like People, And You Must Also Possess A Series Of Essential Skills For Human Relationships; Sympathy, Education, Knowing How To Be, Closeness, Empathy, Languages, General Culture, Sensitivity, Knowledge Of Protocol And Public Relations... [tweet «... Our Clients, They Are Our Reason For Being And Who Must Be Satisfied At All Times»»] – ¿ What Do You Think Bothers A Client The Most? Can You Give Us An Example Of An Embarrassing Situation With A Client? Well, I'm Going To Give You Two Examples That I Think We Have All Suffered And That Are Especially Annoying.
I Don't Like Bland Dishes, Cooked In A Pressure number in lao Cooker, Nor In Which Neither What Is Cold Is Cold Nor What Is Hot Is Hot. In General, I Like To Cook Without A Recipe, Adapting To What I Find In The Refrigerator... A Great Teaching From My Father, Pepe Carrión. – The Hospitality Industry Is One Of The Sectors In Which There Is The Most Direct Contact With Customers, Both Face To Face And Through Other Channels Such As Telephone. How Important Do You Give To Customer Service? In Restaurants We Live Off Of Our Customers, They Are Our Reason For Being And Who We Must Satisfy At All Times, Not Only When We Have Them Inside The Premises, But Also Before They Visit Us And After They Have Done So.
To Dedicate Yourself To This Job You Have To Like People, And You Must Also Possess A Series Of Essential Skills For Human Relationships; Sympathy, Education, Knowing How To Be, Closeness, Empathy, Languages, General Culture, Sensitivity, Knowledge Of Protocol And Public Relations... [tweet «... Our Clients, They Are Our Reason For Being And Who Must Be Satisfied At All Times»»] – ¿ What Do You Think Bothers A Client The Most? Can You Give Us An Example Of An Embarrassing Situation With A Client? Well, I'm Going To Give You Two Examples That I Think We Have All Suffered And That Are Especially Annoying.