commericial cookery i send you agian rhis question

Part At From the case studies list below please describe your loeas for each problem occurring within the case studies and int your answers in the spaces listed below: 1. A staff meeting has been organised to address key issues during the service of customers within SKUP restaurant. It has been noticed by management that means have been taking too long to get to the customer due to kitchen staff not be fully prepared on time before service starts. Customers have also been reporting feedback that certain waiting staff have been rude and abrupt with them when being served, It has been abo noted that there in a lack of vegetarian dishes on the menu and a large number of customers have complained about the lack of these options on the meru due to various dietary and/or cultural requests, Ano one regular customer is blind and management would like to discuss the best ways to communicate the menu with customers with a disability in general Please discuss ideas to address each issue and now serving staff showid communicate and implement these ideas during service. A customer has complained that they have a hair in their meat. The waiter has nad a discussion with the customer and has become quite angry and has demanded to see the chef. The waiter did attempt to offer the customer a replacement meal however he does not want this and is very angry as he has eaten yet the remainder of his guests have finished eating List below how you would handle this situation including; . how you will communicate to this customer in order to calm them down What you would be willing to offer this customer in order to meet their satisfaction List the techniques you would use to reduce the impact of the issue for this customer and other customers in the restaurant at the time