Introduction
This webquest is designed to teach students about the Uniforms that staff wear in the service department
The students will be specialized on the uniforms that they will wear when they start working in the sector.
Uniform is a thing that the employees who are doing the same job wear during the work. Every staff working in the tourism sector must wear a business uniform. In this class you will learn service staff, their duties and the differences of the staffs and what they are wearing while they are working. Uniforms affect customer perceptions of a hotels image and may affect a hotels long
term business profit. Employees feel that their credibility and professionalism increased
when they wore formal uniforms, and thus confidence increased when interacting with
customers. The recommendations made following the study were as follows:
* Formal style uniforms should be required by hotels to increase employees job
performance.
* Uniforms should be considered an element affecting employees' satisfaction and
job performance, and,
* Formal style uniforms should be required by hotels that want high end service for
their clients.
-The benefits of staff uniforms:
1. Uniforms encourage team Spirit
2. Uniforms are a cost saving for staff
3. Uniforms promote your company
4. Uniform is the brand face of the enterprise.
5. Uniforms allow customers to identify who works for the company
6. Staff wearing uniforms are more conscious of their actions
7. An attractive uniform can enhance self esteem, improves attitude
In this webquest we will learn about:
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Service staff, their duties and uniforms
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Service department staff assessment techniques: Narrating, question-answer, direct communication with the staff and evaluation questionnaires,
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How to develop a questionnaire for the evaluation of Service staff, their duties and uniforms
Task
Your task for this webquest is to find out service staffs, their duties and uniforms.
You and your group (5 students total) will become "experts" on this topic.
Lastly, you will develop a procedure in which you will present all the progress that must be carried out within the service. You will also develop a questionnaire that will help you assess the staff and uniform.
Process
Follow the steps below for the first process in your project.
1. In groups of 4, you will work together to learn about the duties of service staff and the uniform they wear in the service department by using the link and filling out the worksheet below.
Uniform of service department staff
https://www.hospitality-school.com/uniform-waiter-restaurant/
Measuring Service staff, their duties and uniforms (worksheet)
2. Each group will continue to search for Service staff, their duties and uniforms
Methods of measuring Service staff and their duties.
https://resources.workable.com/waiter-or-waitress-job-description
Now that you have completed all the components of process one, proceed to process two!
Great work!
Now you will develop a procedure in which you will inform all personal staff respecting the following structure:
|
Nr. Crt. |
Restaurant staff |
Activities |
|
1. |
Chef de rang (Waiter, Waitress) |
|
|
2. |
Commis de rang |
|
|
3. |
Maitre d’hotel |
|
|
4. |
Captain |
|
|
5. |
Barmen-bar tender-bar maid |
|
Furthermore, you will design a questionnaire that will help you assess the quality and taste of the dishes, observing the following conditions:
- simple to fill in, clear
- short: 8 - 10 closed questions
- a short introduction which includes a presentation of the aim of the questionnaire and some words of different ingredients and dishes.
Evaluation
This is how your work will be evaluated.
|
|
Beginning 0 |
Developing 5 |
Qualified 8 |
Exemplary 10 |
|
Score
|
|
Completed specific staffs of the service department |
worksheet not filled out. |
Worksheet filled out. Lacking correct information and appropriate responses. |
Worksheet filled out. Correct answers but lacking descriptions that show knowledge has been gained. |
Worksheet filled out with correct answers and appropriate responses that demonstrate that knowledge has been gained. |
|
|
|
Methods of measuring staff duties and responsibilities, uniforms (worksheet) |
worksheet not filled out. |
Worksheet filled out. Lacking correct information and appropriate responses. |
Worksheet filled out. Correct answers but lacking descriptions that show knowledge has been gained. |
Worksheet filled out with correct answers and appropriate responses that demonstrate that knowledge has been gained. |
|
|
|
Procedure in which the students presented all the activities (attitudes) to be carried out with the 5 different staff |
No procedure |
Conclusion is less than one page and lacks deeper thinking and connections. |
Conclusion is appropriate length but lacks deeper thinking and connections. |
Conclusions in appropriate length demonstrates deeper thinking and connections. |
|
|
|
Questionnaire of service staff and their duties, uniforms |
No questionnaire |
Questionnaire is lacking key components. |
Questionnaire contains all key components but not all directions were followed. |
Questionnaire contains all key components and all directions were followed. |
|
|
Conclusion
Don’t forget!
Regardless of the methods chosen, any Service staff and their duties, uniforms assessment should answer the following questions:
1.) what is the description of uniform? ________________________________________
2.) who are working in the restaurant? ______________________________________
3.) who is responsible all of working in
restaurant?_____________________________________
4.) what is the waiter duties?
5.) what is the different waiter and waitress uniform?
Credits
This webquest was created by a team of teachers, within the co-funded Erasmus plus KA2 partnership “English for hospitality” (EN4HOSTS), project number: 2017-1-RO01-KA201-037159, KA2 - Cooperation for Innovation and the Exchange of Good Practices, KA201 - Strategic Partnerships for school education
The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.