(a) Give four methods of preserving fish. (b) In a restaurant, a customer has lodged a complaint that her beef dish is not well cooked. In four steps, outli...
(b) In a restaurant, a customer has lodged a complaint that her beef dish is not well cooked. In four steps, outline how the situation should be managed.
(a) Four methods of preserving fish are:
1. Canning: The fish is sealed in an airtight container and heated at a high temperature to kill bacteria and prevent spoilage.
2. Freezing: Fish can be frozen to preserve it for long periods. The low temperature inhibits bacterial growth and slows down the enzymatic processes that cause spoilage.
3. Salting: Salt is used to remove moisture from the fish and create an environment that is hostile to bacterial growth.
4. Smoking: Smoking adds flavor to fish and also helps to preserve it. The smoke contains chemicals that inhibit bacterial growth and slow down the enzymatic processes that cause spoilage.
(b) To manage the situation where a customer has lodged a complaint that her beef dish is not well cooked, the following steps can be taken:
1. Apologize: The server or manager should apologize to the customer for the inconvenience caused and acknowledge the complaint.
2. Investigate: The server or manager should investigate the complaint by talking to the chef and checking the dish. It is important to confirm the validity of the complaint.
3. Offer a solution: If the complaint is found to be valid, the server or manager should offer a solution to the customer. This can be a replacement dish, a discount on the bill or a free dessert.
4. Follow up: After the situation has been resolved, the server or manager should follow up with the customer to ensure that they are satisfied with the solution offered. This shows that the restaurant values their customers and is committed to providing good customer service.
Answer Details
(a) Four methods of preserving fish are:
1. Canning: The fish is sealed in an airtight container and heated at a high temperature to kill bacteria and prevent spoilage.
2. Freezing: Fish can be frozen to preserve it for long periods. The low temperature inhibits bacterial growth and slows down the enzymatic processes that cause spoilage.
3. Salting: Salt is used to remove moisture from the fish and create an environment that is hostile to bacterial growth.
4. Smoking: Smoking adds flavor to fish and also helps to preserve it. The smoke contains chemicals that inhibit bacterial growth and slow down the enzymatic processes that cause spoilage.
(b) To manage the situation where a customer has lodged a complaint that her beef dish is not well cooked, the following steps can be taken:
1. Apologize: The server or manager should apologize to the customer for the inconvenience caused and acknowledge the complaint.
2. Investigate: The server or manager should investigate the complaint by talking to the chef and checking the dish. It is important to confirm the validity of the complaint.
3. Offer a solution: If the complaint is found to be valid, the server or manager should offer a solution to the customer. This can be a replacement dish, a discount on the bill or a free dessert.
4. Follow up: After the situation has been resolved, the server or manager should follow up with the customer to ensure that they are satisfied with the solution offered. This shows that the restaurant values their customers and is committed to providing good customer service.