Director of a catering company

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Reference no: EM133237150

Imagine that you are a director of a catering company which provides a wide range of catering services to prestigious clients. Recently, there have been complaints about your service as follows:

 

  1. The food served does not always match what was ordered
  2. insufficient quantities of food and drinks for buffet meals
  3. Some of the hot dishes are made from poor quality ingredients (e.g. fatty meat; bones in fish; etc.)
  4. Poor quality/mismatched plates, cutlery, glassware, etc. 

 

How are you going to investigate these customer service problems? What information will you analyse? What possible solutions might you generate?

 

Be specific about each complaint

Reference no: EM133237150

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