This can be resolved by reporting the issue to your senior member of staff on shift or your manager. You should also try to explain to the service user why they have to have their food presented like that, if they still refuse that food you could offer them something different which will also be suitable for them. 2. Describe how and when to seek guidance about an individual’s choice of food and drink (1.1.4) You should seek additional guidance about an individual’s choice of food and drink when you are not sure about what they can and can’t have. You can seek additional guidance by asking your senior member of staff that is on shift or your manager.
The rules I have to follow are when answer the phone I must announce the company name and ask how I may help. When a customer comes into the show and I am dealing with them face-to-face I must always be polite and respectable and my uniform clean. 4.4 - I recognize when a customer is confused when they are asking many questions and actually stating they don't understand for example “I don’t understand why it’s that price" or " I don’t think I get how it’s going to look at the end". I notice when a customer is angry when they start raising their voices, stepping back away from the counter or shaking their head and refusing to pay the price for example. 4.5 - In our organization we try to respond to customers question they have send us via email as soon as possible as all questions and quotations are very important to
In this case I would seek guidance for their care plan and GP as to what is acceptable for them to be having. 3. As a Support Assistant it is my job to advise & promote to all service users about a healthy balanced diet and its importance. Also to give them enjoyable foods they can eat and met their dietary needs. For example: a service user may have problems to swallow, dribble whilst eating and get embarrassed in front of peers.
Sincerely Yours is a small shop that has only a few employees. I have noticed while shopping here for some time now that there are two employees at a given time that seem to work together and communicate efficiently in order to supply the customer with the best service possible. One employee will run the register while the other will wander around the store and help the customers shop or guide them in the right direction of what they are looking for. Business Commerce is the process in which people will exchange products, goods, and services. These items are items that the consumers are asking for and are in a high demand for which brings us into the store to shop or even browse because we know that there is always some new merchandise that is put out.
You may require a little extra help an patience when serving them but like any other customer, they wish to purchase and item or service and it is your job to assist them. Sometimes it is not apparent that a customer has special or specific needs as they may not like to draw attention to themselves and their disability or in some cases they might not consider themselves to have any special needs. Therefore, when communicating with customers with special needs, take care to them as a person and not a condition. If the person is escorted by a carer, speak to the customer rather than the carer. Some of the customers with special needs you might provide services for are: older customers, customers in wheel chairs, customers with hearing impediments, customers with sight impairment, customers with an intellectual disability or speech difficulties.
This makes it more difficult for the researcher to interpret customer behaviour. On the other hand, observation does not distort customer behaviour so a realistic analysis of the customer’s behaviour is recorded. The most common observation technique is the mystery shopper. The mystery shoppers go into supermarkets and restaurants and pretend to be a customer while observing the services received. After, they write a report on what they observed and hand it into the organisation for further review.
Explain to your colleague what information you needed to know, return and inform your customer and ask them if they needed any further help. c) Explain to your customer unfortunately you cant answer their query but if they didn’t mind waiting a few minutes you would find out off a colleague what it is they needed to know. Return thank your customer for their patience, inform them with the information they required and ask them if they needed any further help. 3. Obtain help from a colleague if you are not able to deal with your customers request you would: a) Your colleague is also dealing with a customer, you interrupt them and ask them the information you need, thanking them for their time.
Most commonly, employees are concerned about whether their leaders know what they’re doing and are being honest with them. At Starbucks, it is known as “your special blend.” At Google, it might include bringing your dog to work or pool tables in the lobbies. At Nordstrom it may be low-cost health insurance and on-site daycare. And when the automobile companies deal with rising labor costs, it is a part of discussions between labor and management. It is the unique and proprietary way you attract, retain and motivate employees through both monetary and nonmonetary return provided to employees in exchange for their time, talents, efforts and results.
Question 1 1.1.1 Sender- HR Manager Encoding – The meeting taking place Message – Information being given to the HR Staff Receiver/Audience – HR staff members Channel/Medium – Verbal method through the form of a meeting Decoding – Interpretation process Reaction/Feedback – Message sent back to sender Interference/Noise – Barriers to the process that can prevent correct interpretation of message 1.1.2 Physical communication barrier – Midsummer with faulty air-conditioning in the boardroom Psychological barriers- Staff is not happy that the training will be over weekends. Physiological barrier – The meeting is held during lunch time and this may hamper concentration and moods in the staff. 1.1.3 Interpersonal communication. The meeting is
• Talking to another employee, or attending phone calls, while servicing a customer. This is especially important when the customer first comes in. When at the the front desk with another employee and a customer walks in, it is important that you need to end all conversations that you are having and look up at the customer and greet them with a smile , even before they reach the front desk or counter. Otherwise, the customer will be under the impression that they are possibly distracting you from your from more “important” duties or activities. • Carry on any negative type of conversation on any topics, important or non-essential, if there is a customer within earshot.