Course:

The art of customer service

Prepared and presented by:

Wael Al-Kayali

Executive Chef, Consultant and Business Developer

In Chess for Food and Beverage Business Services.

Date:

For facilities on demand

Course language:

Arabic.

Course type:

immanence

Certificates and materials:

• Each trainee receives a certificate of attendance for the training course.
• The trainee receives the course material in PDF format.
• The facility gets a 10% discount on any of the operations and production management services and solutions from Chess Business Services.
• The facility obtains a certificate in this regard from Chess Business Services.

Objectives and themes:

Customer service, in short, is the second most important element of the success of any project after the quality of the products. No matter how great the product is, if the person offering it offers it inappropriately or in an unprofessional manner, no one will accept it. The dilemma of dilemmas in most establishments is the service, and this vacancy is not suitable for just anyone. Special talents are required in appearance, demeanor, appearance and tact. Then comes our role in refining these skills and talents through this course, which is extremely important for sales, customer service, hospitality and public relations employees... who are in direct contact with customers, either face to face or through means of communication and contact. Its most important axes are:

1. Training the staff to introduce the project in a professional and concise manner that does not exceed one minute only, and in an interesting and polite way that makes the listener eager to visit the project and try it.
2. Eastern hospitality protocols.
3. The art of answering calls.
4. The art of dealing with complaints.
5. The art of dealing with an unsatisfied customer.
6. The art of responding to social media comments and reviews.
7. Types of clients and professionalism in dealing with each of them (angry, hasty, slow...)
8. How to deal with peak times.
9. Customer service quality assessment standards and regulations.