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Carrying out specific operations for the operation of the kitchen
Depending on the segment you are serving – casual, fine dining or upscale
you will be given unique insight into how a different kind of kitchen organization can improve your business’s customer experience. Together, we will break down the dynamics of a restaurant into front of house versus back of house and we will identify where bottlenecks happen in delivering excellence in service to the guest.
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Customised Trainings
Fluid, on-demand, accelerated training programmes covering a broad array of service industries with a focus on Swiss hospitality.
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Project-based programmes designed for organisations who wish to become drivers of change in the Customer Service industry.
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