Chapter Six Questions

1. How are you, as an owner/manager, involved in behavior modeling? 

2. What are some advantages of learner-controlled instruction? What is a big disadvantage? 

3. As a restaurant manager, a server calls your attention to a booth of four men who are talking loudly, using profanity, and being 

belligerent. How would you handle the situation? 

4. What will be your policy in handling guest complaints about the food (the steak is too tough, my soup is cold)?