Presenter(s): Komron Rasulov
Faculty Mentor(s): Cybele Higgins & Casey Reid
Oral Session 3 MI
The culinary community — a community in which people learn and get cooking skills — has problems between restaurant service and customers. In sales, commerce, and economics, a customer, also known as client or purchaser, is a receiver of delicious food, good service, and products that sellers can offer. In the restaurant business, the customer is the most important. Unfortunately, not all customers are happy, patient or satisfied. The presenter researched three of the most common problems which restaurants encounter with customers and proposes solutions for those customers who create these problems for restaurants in order to create a better customer-led experience. This informative presentation will help inform customers to recognize and change their often unpleasant behaviours in public places. Also, the recommendations presented will help the audience to be “woke” in welcoming behaviours, which every customer should exhibit in public places.