1.10. Practical Exercises

Scenario 1: Networking and Professional Development

Situation: Taylor, a recent graduate with a degree in hospitality management, is attending a food service industry conference for the first time. They feel overwhelmed and unsure about how to make the most of this opportunity. 

Question: How can Taylor strategically use the conference to build a professional network and gain valuable insights for their career development? What actions should Taylor take to ensure they leave a positive impression on industry professionals? 

Scenario 2: Social Media Presence

Situation: Alex, a restaurant manager, has a personal social media account where they occasionally post about their work experiences and share behind-the-scenes content. Recently, they received negative feedback from a customer on one of their posts. 

Question: How should Alex handle the negative feedback and manage their social media presence to maintain professionalism and protect their career reputation? 

Scenario 3: Handling Mistakes

Situation: Sam, a front-of-house supervisor, accidentally scheduled two events at the same time in the restaurant’s booking system, leading to overbooking and dissatisfied customers. 

Question: How should Sam address the mistake with the affected customers and ensure a resolution that maintains the restaurant’s professionalism and customer satisfaction? What steps can Sam take to prevent similar issues in the future? 

Scenario 4: Demonstrating Enthusiasm

Situation: Jordan, a server, feels frustrated with their role and the repetitive nature of their tasks. They notice that their lack of enthusiasm is affecting their interactions with customers and their team. 

Question: How can Jordan reignite their enthusiasm for their job and positively influence their work environment? What strategies can Jordan use to improve their attitude and engagement? 

Scenario 5: Ethical Challenges

Situation: Taylor, a sous chef, discovers that some of the ingredients being used in the kitchen are not up to the standard promised to customers. They are concerned about the potential impact on the restaurant’s reputation. 

Question: How should Taylor address this issue with their supervisor while maintaining professionalism and integrity? What steps can Taylor take to ensure that ethical practices are upheld in the kitchen?