Staff training, technology and attention to detail are some of the components required of a gastronomic establishment capable of offering a complete customer experience. In this chapter, we look at the agents and factors involved in offering breakfasts in the hotel and catering sector, and see how each of them can influence and alter the outcome of the experience.
Having an effective organisational chart is essential to creating and maintaining a viable framework in which to accommodate the business. It is also vital to have competent staff who can be assigned to different tasks within the company. In this chapter, we analyse the system of maintaining high standards and outline the different steps in the breakfast service, both from the customer’s and the establishment’s perspective.