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1. observation
Entrance to the breakfast room and assessment of the buffet arrangement.
This means analysing the arrangement of the buffet and finding out whether it is used only for the breakfast service or if it is used for other services. Observation also includes checking the hotel's clients, whether they are tourists, businessmen, etc.
Then we observe the breakfast service while it takes place, we look at the number of staff needed during the service, how many clients come for their breakfast and at what time, etc
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