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Course Outline
Deal with customers in a polite and helpful manner Monitor and maintain in the efficient service by staff taking orders from customers Maintain establishment procedures for handling cash, tokens and vouchers and the recording of payments Maintain establishment procedures for non- cash payments and refunds
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Produce documentation, accurately and neatly efficiently ,
Maintain all procedures, required by the establishment, for guranteeing non- cash payments Maintain security precedures for handling cash, tokens, vouchers and related documentation, required by the establishment Investigate operational and transaction difficulties and deal with them promptly and efficiently
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Identify all irregularities and discrepancies and investigate promptly Secure payment unauthorised access points from
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Handling unexpected situations Credit card limits exceeded Void cards Returned cheques
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Billing systems
1. Self- service payment 2. Immediate payment 3. Serviced payment
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Decide whose order you should take first - It is usual to take womens orders before the mens, and the host last. Asking whos ready to order is another possibility, customers sometimes take turns to order or one will order for the rest of the party. Be patient when customers are indecisivce or change their minds - Offer some suggestions, or try to gently guide them to a decision
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1. ** pg 40
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Errors Voids Invalid Cheques Invalied Cheque cards Autorisation refused Suspect fraud Suspect behaviour
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Pg 43
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