Your Food and Beverage department showed an underperformance of targeted sales by 5 %

last month and again by 7 % this month. The occupancy rate at the hotel for the same period

showed an increase of average 4% with high profile customers and the number of covers in

the restaurant increased on average by 7 %. There have been also a number of indications

from customers that service attendance is average. Analyse the issue give a small report the

problem and n tell me what potential factors for training could this indicate and require?