1. In the interview Chef Egozzi state that when he examined his competitors he found that “HOSPITALITY was lacking in 99% of the establishments that we viewed”. What is your understanding of Chef Egozzi’s meaning of the word hospitality in the context of a foodservice establishment (I am NOT looking for definitions from online dictionaries of the word Hospitality)?
2. As a restaurant manager/owner, your staff must have a complete understanding of what you consider to be hospitality. How do you achieve this understanding amongst staff, and what are the potentially consequences of not have a ubiquitous understanding at your restaurant?
Please read pdf and answer these 2 questions in 2 paragraphs and I have attached below the interview in a PDF.
Assignment is due tomorrow 7/2/2017 @ 10am Eastern Time.
