Question: 1. What information will you, as a foodservice manager, collect to determine whether customers are satisfied?
2. How might the data collected in a walk-through audit differ from that collected by talking to guests?
3. Have you ever given a manager verbal or written feedback, either positive or negative, at a restaurant? What was the feedback and what was the reaction from the manager? Were you satisfied with the response? Why or why not?
Instructions: Your initial post should be at least 250 words