ProStart Level 1 Chapter 20 – Principles of Great Service in Foodservice &
Hospitality Review
Service - ANS ✔✔to serve; restaurant and food service employees provide
Competitive Advantage - ANS ✔✔the thing that attracts guest to one operation over another
There are three things that employees do to make a good impression - ANS ✔✔dress
appropriately, practice good hygiene, and wear minimal jewlery
Age - ANS ✔✔older guests may need additional help because they have difficulty, seeing,
walking, hearing, carrying food to a table, or counting money
Dietary Needs - ANS ✔✔guests may not be able to eat certain food items due to allergies,
religious restrictions, or simply by choice
Families with Young Children - ANS ✔✔families with kids may need high chairs or booster seats,
entertainment, and a children's menu
First-Time Guests - ANS ✔✔are experiencing an operation for the first time and might be
unfamiliar with the menu or any special touches that the particular operation may offer
Foreign-Language Guests - ANS ✔✔guests with language differences present challenges to
efficient and responsive service
People Dining Alone - ANS ✔✔make sure that single diners receive the same level of service
and attention as a larger party
Hospitality Review
Service - ANS ✔✔to serve; restaurant and food service employees provide
Competitive Advantage - ANS ✔✔the thing that attracts guest to one operation over another
There are three things that employees do to make a good impression - ANS ✔✔dress
appropriately, practice good hygiene, and wear minimal jewlery
Age - ANS ✔✔older guests may need additional help because they have difficulty, seeing,
walking, hearing, carrying food to a table, or counting money
Dietary Needs - ANS ✔✔guests may not be able to eat certain food items due to allergies,
religious restrictions, or simply by choice
Families with Young Children - ANS ✔✔families with kids may need high chairs or booster seats,
entertainment, and a children's menu
First-Time Guests - ANS ✔✔are experiencing an operation for the first time and might be
unfamiliar with the menu or any special touches that the particular operation may offer
Foreign-Language Guests - ANS ✔✔guests with language differences present challenges to
efficient and responsive service
People Dining Alone - ANS ✔✔make sure that single diners receive the same level of service
and attention as a larger party
