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OUR QUALITY AUDIT SYSTEM<br />
Section 2: Customer Service, Standards & Merchandising<br />
Site Name:<br />
Date:<br />
Never Occasionally Regularly /<br />
Do the Chefs spend time talking to the customers during service times and understanding<br />
and responding to their needs?<br />
Given the facilities provided , how well laid out and creatively presented is: Poor Satisfactory Good Excellent<br />
The service counter<br />
The dining area (inc table decorations)<br />
Other service areas<br />
Customer flow and clearing system<br />
How skilled are staff in promoting the sale of food items?<br />
How well do they handle customer complaints and problems?<br />
To what extent do we project a friendly, professional image?<br />
To what extent does the unit staff conform to company standards in respect of? Poor Satisfactory Good Excellent<br />
Uniform & uniform cleanliness<br />
Use of name badges<br />
Use of safety shoes<br />
Wearing of jewellery, make up, etc.<br />
Never Occasionally Regularly /<br />
To what extent do we make use of special days/promotions to create interest, stimulate<br />
sales and improve customer loyalty?<br />
Maximum Possible Score on this page<br />
Actual Score on this page<br />
32
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