Specified Skilled Worker(ⅰ)
Study Materials for Skills Assessment
Test for Food Service Industry“Customer Service”
Version 1 (2021 April 15 revision)

Provisional Translation (English)

Japan Foodservice Association

<Introduction to the translated version>

These "Study Materials for Skills Assessment Test For Food Service Industry" introduce the basic
knowledge and skills required to work in the restaurant sector. under the requirements of Specified Skilled
Worker(ⅰ). Furthermore, the Japanese vocabulary used in the original materials constitutes a basic
requirement to be able to work in the restaurant sector in JapanThe skills assessment test required to obtain a status of residence for Specified Skilled Worker(ⅰ),
consists of three subjects.
Hygiene Control Related Matters“Hygiene Controls”

Matters Predominantly Related to Preparation Tasks“Preparation of Food and Drink”

Matters Predominantly Related to Customer Service Operations“Customer Service”

The Study Materials are similarly made up of these three subjects.

This material introduces “Customer Service” which is the matter predominantly related to the customer
services deemed necessary to work in food service industry. This material introduces the basic knowledgeetc., needed for the tasks; however, some content may differ from the rules etc., applicable in the actual
place you work. This is because, while the basic concepts are the same, the way they are carried out may
differ depending on the place you work. In this case, please observe the rules that apply in your workplace.

Table of Contents
Ⅰ． Knowledge of Customer Services
1. Customer services
2. Basic customer service operations
3. Meal time etiquette
4. Dealing with customers who require help
5. Appropriate waiting (serving)
6. Basic customer service terms and how to use them

Ⅱ． Knowledge of Foods
1. Food allergies
2. Handling alcohol
3. Nutrition
4. Tastes
5. Food diversification

Ⅲ． Knowledge of Restaurant Management
1. Preparing for the business day & end-of day tasks
2. Cleaning tasks (outside the kitchen)
3. Knowledge of cash and cashless payments

Ⅳ． Knowledge of Handling Complaints
1. Handling customer complaints
2. Handling situations involving foreign object contamination

Ⅴ． Knowledge of Emergency Responses
1. Responding if somebody is ill
2. Responding in the event of a natural disasterⅠ． Knowledge of Customer Services

1. Customer services(1) Characteristics of customer service(characteristics of customer service in Japan- "omotenashi-no-kokoro (the spirit of hospitality)” and how it is expressed-)
The following are examples of some of the characteristics of customer service in Japan.
When foreign tourists come to Japan, what is it that they find most surprising.?
You often hear them say:・People are always cleaning up wherever you go - everywhere is so clean and fresh.
・Japanese people are so pleasant, kind and polite

The Japanese have cultivated these characteristics in their culture, over a long history. And they are
expressed in the Japanese term “omotenashi ”. Omotenashi means “hospitality.” This omotenashi ,so characteristic of customer service in Japan, was also used as one of the key words in the bid for
the Tokyo Olympics.

The food service industry (restaurants etc.,) is one type of hospitality business; like hotels, passenger
ships, and theme parks etc. Consequently it is important to have omotenashi-no-kokoro in customer
service in restaurants etc., as it allows us to provide omotenashi .

<Key factors in conveying omotenashi-no-kokoro >It is important to adhere to an established pattern of behavior (called “form”) when conveying
omotenashi-no-kokoro . While there are many forms in which to convey omotenashi-no-kokoro , there
is a basic form (“kata ”) that underlies them all, which you should remember. And make sure youpractice so that you can properly express this kata .

(A) Remember the kata used to convey omotenashi-no-kokoro(B) Practice so that you can properly express the kata1(2) Customer Satisfaction
Customer satisfaction (CS) means making the customer happy.
It is important that we always bear customer service in mind while doing our jobs.

<Satisfaction & Dissatisfaction>
Whether customers are “satisfied” or “dissatisfied” with a restaurant will depend on any discrepancy
between their expectations and the experience of the service they actually receive. A customer’s“expectation” is the level of goods and service they predict having in a certain restaurant. And these
expectations are affected by the following:(A) The customer’s experiences(B) The customer’s information(C) The atmosphere in the restaurant(D) Prices etc..
With this in mind, we need to provide services that meet customer expectations with the aim ofsatisfying and impressing the customer.

<Repeat Customers>“Repeat customers” are those who come back to the restaurant time and again. If a customer issatisfied with the service in a restaurant, they will want to use the restaurant again next time. This
type of customer is important for a restaurant.

<Image of Customer Satisfaction>
Expectation < Experience

・・・ “Satisfaction” (Satisfaction grows to become “impression”)

Expectation = Experience

・・・ “Normal”

Expectation > Experience

・・・ “Dissatisfaction” (Dissatisfaction grows to become a “complaint”)

Satisfied customers will want to receive the same service again and will come back to therestaurant.

Customers who keep coming back to the restaurant = “repeat customers” (very importantcustomers)2(3) Factors that determine customer satisfaction (QSCA)
Customer pay for the things the restaurant provides (i.e. “value”). Consequently if there is a mismatch
between the “value” provided and the “price” paid, a customer will be dissatisfied. The “value” that thecustomer asks of the restaurant, consists predominantly of the following 4 elements. These 4
elements are known as QSCA - an abbreviation of the English terms Quality, Service, Cleanliness andAtmosphere.
(A) Quality of the cuisine (Q: Quality ... Taste of the cuisine)
The value a restaurant provides to its customers is the “taste of the cuisine.” This “taste” is notjust a matter of flavor of the dishes, but also incorporates other important elements like thefreshness of the ingredients and the visual appeal of the dishes. And the main qualities of a dishare as follows:
・Uniformity of taste, quantity and serving arrangement (which should be the same every
time)
・Serving at an appropriate temperature (hot food should be served hot; and cold foodshould be served cold)
・Speed of service（especially in fast food restaurants and at lunch time when it is busy)(B) Service (S: Service ... Good customer service)
It is important to remember all aspects of the services you need to provide to customers, so thatyou can carry them out correctly. Normally there will be established rules and a handbook etc.,
on service methods in your restaurant - so make sure you study these properly.
<Smiling & Making Eye Contact>
This means putting a smile on your face and making eye contact with the customer. You should
be aware of the need to always smile and make eye contact when dealing with customers. You
should also use a friendly, up-beat tone of voice.

(C) Cleanliness (C: Cleanliness ... Cleanliness in the restaurant and the staff)
Cleanliness means being properly cleaned, tidy and well-organized. Note that the opposite ofcleanliness is “dirty”.
<Examples of a restaurant with a feeling of cleanliness>
・ Inside the restaurant everything is properly cleaned.
・ Inside the restaurant everything is tidy and well-organized.
・ All staff are dressed well, with a neat physical appearance etc.
Cleanliness is very important in a restaurant. No matter how delicious the food in a restaurant,
no customer is going to want to eat there if it is dirty or smells bad. Furthermore, a dirty
restaurant may encourage the spread of bacteria etc. that is harmful to humans.

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(D) Atmosphere (A: Atmosphere ... Good atmosphere inside the restaurant and from outside)
Customers will choose a restaurant depending on their purpose. The criteria they use to makethis decision is called the “atmosphere”. The atmosphere is determined by both “hard aspects”
such as the exterior appearance of the restaurant and its facilities, and “soft aspects” which
include customer service etc. And the base component of atmosphere is “comfort”.
<Atmosphere>
・Hard aspects

・Soft aspects: The restaurant’s exterior appearance, facilities, and interior look etc.

: The cuisine, customer service, staff attitude etc.

<Examples of things that impact on “comfort”>
・ Temperature controls inside the restaurant・ Background music and lighting etc, in keeping with the time of day and the restaurant’s
atmosphere etc.

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2. Basic customer service operations(1) Greetings
A greeting is the first communication between people. Be sure to give a bright, cheerful greeting even if you are feeling bad or worried about something.
<Examples of good greetings>
・Looking kindly into the other person's eyes and giving a loud, heart-felt greeting. This is called“Smiling & Making Eye Contact”.
・Being pro-active and the first to give a greeting.

(2) Smiling
Smiling is expressing joy and fun with a smile and a grin. It is a very important in establishingcommunication with someone. Customer service professionals make a conscious effort to smile when
dealing with customers. If you smile when dealing with customers, it gives them a good impression
and goes on to improve their level of satisfaction.
<3 points to bear in mind when forming a smile> (eyes, mouth and feeling)
・Smiling & Making Eye Contact
A bright smile and eye contact is about your gaze meeting that of the customer. And you canconvey feeling with kind eyes.
・Turning up both sides of your mouth
If you turn up both sides of your mouth it conveys a sense of joy and fun.
・Lowering the corners of your eyes to show your own up-beat feeling of fun and kindness
If you lower the corner of your eyes, it conveys a sense of kindness better

Eyes

Mouth

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Feeling(3) Clothing and physical appearance
You should pay attention the to following, in terms of uniform and appropriate, clean physicalappearance. The basics involve being clean, neat and modest.

Key matters to note
Hair

Make sure your hair is arranged properly and watch out for dandruff. Hair that islonger than shoulder length should be tied back. Make sure that any long fringes do
not obscure your face.

Face

Beards should be shaved every day. Teeth should be cleaned properly and watch out
for bad breath. Make up should be applied sparingly. And avoid strong perfume.

Nails

Nails should be cut short Watch out for any dirt between your finger tips and yournails. Manicured nails risk contaminating food with foreign objects, so do not apply
nail polish or false nails.

Jewelry

As a general rule, do not wear jewelry And avoid wearing expensive items anddecorative watches.

Uniform

You should wear clean uniform. And watch out for soiled or wrinkled clothing. All
buttons should be properly secured and done up properly.

Shoes

Do not tread down the backs of your shoes. Do not wear sandals.

(4) Posture and gait
The fundamentals involve having a straight back. Watch out for the following in your posture and gait.
(A) Your back should be straight (Do not slouch against pillars or walls - stand up straight)(B) Always keep an eye on customers (but don’t stare at them)(C) Always clasp your hands in front of you (Don't fold your arms or put your hands in yourpockets)(D) Take your weight on your legs and stretch your knees(E) Put your heels together when making a bow etc.

Note that if you meet a customer in the aisle, always allow him/her to go first. Even if you are in ahurry, it is a fundamental rule to allow the customer right of way. Take care not to bump into any
customers if you are carrying a tray etc.

6(5) Bowing
There are 3 types of bow, depending on your objective. Make sure you understand the respective
objectives and bow in the correct order.
<Type of Bow>
Type

Angle of the bow

MethodKey objective(s)A slight bow(eshaku )Approx. 15
degrees

Straighten your back and look down 2m in front of Used when passing
yourself. And after taking a breath, gently raisesomeone, or asking
your upper body back up.
customers to wait

A polite bow(keirei )(a normalbow)

Approx. 30
degrees

Used when greeting
Straighten your back and look down 1m in front ofcustomers, or to thankyourself. And after taking a breath, gently raisethem for paying their billyour upper body back up.
etc.

A respectfulbow(saikeirei )Approx. 45
degrees

Straighten your back and look straight down. And When saying goodbye toafter taking a breath, gently raise your upper body customers, orback up.
apologizing etc.

Straight
down

Slight bow

Polite bow(Normal bow)

* Source: Nikkei BP Company's "Hospitality Coaching" - authored by Hitoshi Shimizu.

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Respectful bow

<The bowing process>Stand in front of the customer, with your back straight and your chin tucked in (your shoulders shouldbe parallel to the floor). Then smile and make eye contact.
・ Bend your upper body forward, keeping your neck and back straight.
・ Lift your upper body back up slowly, then smile and make eye contact.

(6) Other(A) How to carry trays
Support the center of the tray with the palm of your non-dominant hand. Spread your fingers out
wide and bend your elbows at right-angles. Hold your arms tight to maintain a secure grasp.
Also, watch out for the following:＜Points to note＞
・When loading the tray with dishes, do it from the near-side.
When unloading, do it from the far-side.
・Load up the near-side, starting with the heaviest items. Anythingwhich is tall, or which is not well-balanced should not be loadedon the far-side.
・ Take care not to hit any customer with the tray. As you
approach the table, try to keep the hand with the tray away fromthe customer as much as possible.
・When walking with an empty tray, hold it in your non-dominant hand, under your armpit.

(B) How to carry glasses
Hold the lower half of the glass to avoid getting any fingerprints on
the rim. Put the glass down gently on the table, so as not to makea noise.

(C) How to serve (how to dish up food)Place your thumb on the edge of the plate and hold the bottom of the plate with your otherfingers.
Turn your thumb outwards to prevent fingerprints from sticking to the plate. Check theplacement of dishes to ensure that the food is pointing towards the customer.

83. Meal time etiquette
Each country and region has different eating habits; each with their own etiquette and manners.
Etiquette refers to the correct method/way of eating a meal in a given region. You may also be
serving food from various countries and regions, so you should gain a proper understanding of thedifferent manners and etiquette.

(1) Etiquette for Japanese Food(A) How to use chopsticks
If you are right-handed, hold the chopsticks in the middle with your left
hand to pick them up. Then, bring your right hand up from underneath,to give a very elegant hold. The proper way to use chopsticks is to
only move the upper one, while keeping the lower one still.

(B) Ichijyusansai (a meal consisting of one soup, rice and three side dishes)
Ichijyusansai is the basic component of a Japanese meal. It is made up of rice, soup, three side
dishes and pickles.

Rice is placed on the left, the soup on the right and the pickles in the middle; furthermore, themain side dish sits on the right at the back, the supplementary side dish on the left at the back,and a vinegared dish or a vegetable with dressing on the center.

*Source: "Japanese Meals at Home" by the Ministry of Agriculture, Forestry and Fisheries

9(C) Basic serving order for formal banquet dishes (kaiseki-ryouri)

plate of several

simmeredAppetizer→

soup→ kinds of sashimi → dish/grilled dishvinegared dish

→

rice

→

→

fried dish →fruit(D) Seating order in the dining room
You need to be careful about the seating order when a Japanese meal is eaten in a Japanesestyle room. In Japanese customs, there is an upper seat (kamiza ) and a lower seat (shimoza ).
The upper seat is the safest, most comfortable spot in the place. This is where the most seniorperson, with the highest position in the group, sits. The lower seat is the opposite; it is where theside which greets guests, or the person of the lowest rank and position sits.
<An example of an upper seat & a lower seat>

Decorative
alcove(Tokonoma)

Upper seat (kamiza)

Table

Lower seat (shimoza)

Entrance* Tokonoma
This is a space that is decorated with a piece of art (in the format of a hanging scroll or avase). In Japanese style rooms in restaurants etc., the tokonoma is often placed farthestfrom the entrance.

(E) How Japanese food is eaten
In Japan, you take the rice bowl, lacquered bowl or small plate in your hand to eat the contents.
It is customary etiquette for dishes to be served on a large platter and then taken off and eaten
from small plate.

10(2) Etiquette for Western Food(A) Use of a knife and fork
・ When setting out knives and forks, the knife should be placedon the right, with the blade pointing inwards. The fork is set on
the left.
・ If the meal includes soup, then a soup spoon should be placed to the right of the knife.
・ If there are several knives and forks used in a multi-course
meal, they should be lined up from the outside towards the inside,in the order in which they are to be used.
・ When a knife and fork are positioned like the hands of a clock at
8:20, it means the meal is on-going.
・ When both the knife and fork are lined up and placed diagonally, it means the meal is finished.
・If a customer drops knife or fork during the meal, it should be
immediately replaced. Don't let the customer pick it up.

(B) Names of tableware
・ Silver: This refers to knives and forks.

・ Caster set: This is the set of condiments placed on the table etc.

・Goblets: Glasses for water - mainly used in high-end
restaurants(C) How Western food is served and eaten
・Generally food is served from the left. And drinks are served from the right.
・In high-end restaurants, ladies are served first and then the elderly, before other customers.
・With the exception of some desserts, meals are eaten from the left.
Any left-overs should be piled up at the front of the plate.

・Serviettes should be used with the crease to the front. If someone leaves the table during themeal, he/she will lightly fold the serviette and leave it on their chair. When the meal is over, theserviette will be folded lightly and then placed on the left side of the table.

*The person attending to the customers can tell the stage that the customers are at, by how themeal is progressing and where the serviettes are left.

11(D) Basic serving order for French meals

Hors d'oeuvre →dessert

→

soup

→

fish dish→meat dish (entree) →demi-coffee(3) Etiquette for Chinese food(A) Seating order at round tables
・The further seat from the entrance/exit is the “upper seat.”・The seat closest to the entrance/exit is the “lower seat.” And this is where the host’s side (theside providing the hospitality on the day) sits.

(B) How Chinese food is eaten
・ The dishes from which the food is eaten should be changed for each separate dish, so that theflavors do not mix together.
・ Customers are not supposed to stand up to take the food from the rotating table.
・ Customers should only take as much as they want to eat from the large platters. Generally,
they do not need to serve other people’s food.
・ In general, the rotating table should turn clockwise (towards the right).
・ Bowls and plates are not picked up, but rather left on the table while the food is eaten.
・ People should not put their chopsticks or glasses on the rotating table.

(C) Other
Not all of the food should be taken - around 1/3 - 1/4 should be left in the middle of the large
platter.

In Chinese meals, the food arranged on the large platters is shared and eaten by everyone in thegroup. And the Chinese try to create deep human relationships through their meals. As a result,customers can enjoy their meals in a peaceful atmosphere.

124. Dealing with customers who require help
If you have visiting customers who require the kind of help described below, it is important that you
want to try and help them. However, you do not need to make assumptions as to how much help isneeded, as this will vary from person to person.

(1) Customers with childrenChildren's behavior is often difficult to predict. Consequently, even if achild has not bad intent, he or she can still end up breaking things in
the restaurant. Or disturbing other customers. Therefore it isimportant to support customers with children by seating themsomewhere that will not disturb other customers etc.

(2) Elderly customers
Some elderly customers might forget things; suddenly become unwell; or misunderstand things etc. If
an elderly person comes into the restaurant alone, make sure you check that he/she doesn’t forgetanything when it’s time to go home. Also take steps such as counting out the money in a loud voice,when handing back change from the bill etc.
Elderly customers may also be unable to see small characters, so prepare a menu written in large
letters etc.

(3) Wheel chair users(A) Types of wheel chair
Wheel chairs include assisted (pushed) wheelchairs and selfpowered wheel chairs. Assisted wheel chairs will be pushed by acarer, so there is no need for help from restaurant staff.
On the other hand, restaurant staff may have to help with self-powered
wheel chairs if there are steps on the floor and the use of an elevator is not
an option etc.

(B) Showing wheel chair users to their seats
When showing wheel chair users to their seats, the wheel chair can be pushed up to the table if
there is no problem with the table height. Also, you should crouch down when talking to a wheel
chair user so that you are on the same line of sight and can see each others expressions.

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(4) Customers with assistance dogs
(A) What is an “assistance dog”?
“Assistance dog” is the collective name for blind dogs, service dogs andhearing dogs. Only dogs that have been properly trained and certified bycorporations specified by the state can be “assistance dogs”. Furthermore,assistance dogs are kept clean and receive regular vaccinations againstrabies etc.

(B) Obligation to accept assistance dogs
Under Japanese law, restaurants that are open to the general public are
obliged to accept assistance dogs that accompany their owners.

(C) Identifying an assistance dog
Blind dogs wear a white or yellow harness, while service dogs or hearing
dogs will have an ID number and a label describing the type of assistancedog on their harness. In addition, users must carry a permit with them.
You can ask the user to produce the permit if you need to check whether or not the dog is anassistance dog if, for example, the dog is not under proper control etc.

(5) Customer's mark that requires consideration (example)

ほじょけん

補助犬マーク

みみ

耳マーク

オストメイトマーク(Assistance Dog Mark)(Ear Mark)(Ostomate Mark)

ハート・プラスマーク

ヘルプマークマタニティマーク(Heart Plus Mark)(Help Mark)(Maternity Mark)14

5. Appropriate waiting (serving)(1) Prompt serving of food
It is important that once food has been prepared it is served to customers immediately for
consumption. It is not just that food is at its most delicious as soon as it is ready, but if it is left at atemperature of 10℃-60℃ (the “danger zone”) then it will end up growing bacteria that is harmful tohumans.
As a rule of thumb, food should be eaten by customers within two hours of it being prepared.

(2) Taking left-overs home

Sometimes customers may want to take left-over food home with them to prevent food going to thetrash and to avoid being "wasteful." It is important not to waste food. On the other hand, if food is fora long time in the temperature “danger zone”, it can grow bacteria that is harmful to humans. And if isthen eaten, it can lead to food poisoning.

Therefore, restaurants will have definite policies and rules for dealing with customers who want to takehome their leftovers. And you will need to ask customers to abide by these rules. It is important to tellthem decisively that food cannot be taken home, if there are any hygiene issues.

(3) Take-Out“Take-out” means food prepared in the restaurant that the customer takes away rather than eating inhouse.
The important points about take-out are as follows:(A) How should the temperature of the take-out dishes be controlled?
E.G. Kept at 10℃ or less etc.

(B) When should the take-out dishes be eaten by?
E.G. Ask the customer to eat them within xx hours etc.

For take-out it is very important to give the customer accurate information and have them abide by the
information. While take-out can boost a restaurant’s sales, it can also lead to customer foodpoisoning unless it is sold properly -, so it needs to be handled carefully.

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6. Basic customer service terms and how to use them(1) Basic customer service terms
Term
Irasshaimase (welcome)Arigato-gozaimasu (thankyou)

Meaning
A greeting used when the customer comes into the restaurant.
A greeting used when the customer leaves the restaurant. This
greeting is also used if a customer does something for a member ofthe restaurant’s staff.

(Arigato-gozaimashita )(Taihen - very)
Omatase-shimashita (sorry
for the wait)

A term you use if you have kept a customer waiting for a little while.

Shitsurei-itashimasu (excuse Used when restaurant staff approach a customer’s seat and when theyme)move away.
Kashikomarimashita(understood)

Used when taking a customer’s request or wish.

Osoreirimasu (sorry for theimposition)

A term of thanks, used if a customer does something for a member ofthe restaurant’s staff. Also used to apologize to a customer.

Moushiwake gozaimasen(sorry)Used to apologize to a customer.

(2) Expressions that are often said incorrectly
Incorrect Expression

Correct Expression
Oryori wa ijy ō de yoroshii deshō ka

Oryori wa ijyō de yoroshikatta deshō ka(meaning “Will that be all?”)Omizu no hō wa ikutsu omochi shimashō kaOmizu wa ikutsu omochi shimashō ka(meaning “How many glasses of water shall I
bring?”

Kochira ga reshīto ni narimasu

Kochira ga reshīto de gozaimasu(meaning “Here is your receipt.”)

5,000 yen kara oazukari-shimasu

5,000 yen oazukari-shimasu(meaning “That’s 5,000 yen you’ve given me”)

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(3) Other phrases to beware of<Basic phrases that are easy to use incorrectly in a customer service setting>Phrases used in every day conversation

The correct phrase to use in customer service
setting

okyaku-san, otoko no hito, on'na no hito, roujin

okyaku-sama, dansei no kata, josei no kata, go
nenpai no kata(meaning: “guest”, “man”, “woman”, and an“elderly person”)

kodomo-san, ojisan, obasan

oko-sama, go chūnen no kata(meaning “child/children”, and a form of addressused to a “middle aged person”)

issho no hito, tsukai no hito, yō no aru hito

issho no kata, otsukai no kata, goyō no kata(meaning an "accompanying person”, an "errandboy/girl” , and a "person on business”)

ohitori-san, okusan, dan'na-san ,ohitori-sama, oku-sama, dan'na-sama(forms of address used for a "person on his/herown”, to a “wife” and to a “husband”)

boku, watashi, wareware

watakushi, watakushi-domo (meaning “I” and “we”)

yōfuku, kutsu

omeshimono, owakimono (meaning “clothing” and“shoes”)

Hai, sō desu.

Hai, sayō de gozaimasu (meaning “Yes that’s right”)

Hai, sō desu, soushimasu.

Hai, sou sasete itadakimasu (meaning”Yes, I’ll dothat.”)

Hai, shittemasu

Hai, zonjiagete orimasu(meaning “Yes, I know”)

Nan'nin desu ka

Nan meisama desu ka(meaning “How many of you are there?”)Sumimasen, man’in nan desu

Moushiwake gozaimasen, manseki to natteorimasu (meaning “I’m sorry we are full.”)Dono seki ga ii desu ka

Dono seki ni nasaimasu ka (meaning “Which seatwould you like?”)17

Dore ga ii desu ka

Dochira ni nasaimasu ka (meaning “Which would
you prefer?”

Kimarimashita?

Okimari de gozaimasu ka (meaning “Have you
decided?”)Ikutsu ni shimasu ka

Oikutsu ni nasaimasu ka (meaning “How many
would you like?”)

Aiko ( a term for iced coffee used in restaurants
for orders) desu ne

Aisu kōhī de gozaimasu ne (meaning “So that’s an
iced coffee, right?”)

Ima, nain desu

Moushiwake gozaimasen. Tadaima, kirasete
orimasu. Kawari ni XX wa, ikaga desu ka(meaning “I’m very sorry but we are out of thattoday. How about XX, instead?”)Wakaranain desu

Wakarikanemasu ga (meaning “I’m not sure/I don’t know”)

Wakarimashita

Kashikomarimashita (meaning "I understood.")

Sumimasen, dare desu ka

Shitsurei desu ga, dochira-sama desu ka(meaning “Excuse me, but who is this?”)Tenchō wa inain desu ga

Ainiku tenchō wa fuzai desu ga (meaning“Unfortunately the restaurant manager is out”)

Tenchou ni itte okimasu

Tenchou ni mōshi tsutaemasu (meaning “I will let
the restaurant manager know.”)

Kocchi kara denwa shimasu

Kochira kara denwa sasete itadakimasu(meaning “We will phone you”)

Ima ikimasu

Tadaima, oukagai shimasu(meaning “I’ll be with you right now.”)

Mata kite kudasaiMata okoshi kudasaimase. Mata otachiyori
negaimasu(meaning “Please come again”)* Source: Nikkei BP Company's "Hospitality Coaching" - authored by Hitoshi Shimizu.

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(4) Recommendation Service
Recommendation service means making new food or drink recommendations to customers.
Recommendations can make customers order more, boosting restaurant sales. Moreover, if acustomer likes something you have recommended, he/she will feel more satisfied with the restaurant.

In order to offer a successful recommendation service, you need to have a proper understandings ofthe restaurant’s products. And it is important to pro-actively encourage customers.
<Examples of how to offer recommendations>・ Today our recommended dishes are XX.
・ Today’s recommended lunch dishes are XX.
・ XX brand of Japanese sake goes really well with this dish. Would you like to try some?
・Our freshly baked bread is just done. Would you like to try some?
・ Do you like XX? Today we can prepare some XX for you, which was freshly caught thismorning - would you like to try some? etc..

(5) Telephone manner
In a telephone conversation, neither party can see the other’s expression or demeanor. Therefore,
you need to be more careful than when dealing with a customer face-to-face. In particular, theattitude of restaurant staff over the phone can affect how customers judge the restaurant - so always
be polite.
<Examples of telephone manners>
Situation

Telephone manner“This is XXX (restaurant name). Xxx (your own name) speaking.”
When you answer the phone If telephone rang more than 3 times, then start by saying “Excuse me
to have kept you waiting.”

When listening to the caller’s
Listen, while making the appropriate interjections
requestWhen asking the other party
a question“I’m sorry, would you mind telling me xxxx?”

When passing the phone over“Can you please hold on a minute? I’m just passing you over to XX.”
to somebody else

19When putting the phone down

Wait for the other party to put the phone down first. Once the otherparty has hung up, quietly hand up at your end.

If you are not able to deal with a customer’s request (because you don’t understand the details, or are
not able to reply etc.) then tell the customer the reason, then take a note of the customer’s contact
details and the nature of their request. Then have the restaurant manager or a person in charge deal
with the issue (call the customer back).

20

Ⅱ． Knowledge of Foods

1. Food allergies(1) What is a food allergy?
A food allergy is when a person suffers some kind of allergic reaction after eating a food containing
allergens. Typical allergic reactions include breaking out in a rash, or a feeling of nausea etc. If
symptoms are particularly severe the person can go into so-called "anaphylactic shock" and havedifficulty breathing, a drop in blood pressure or loss of consciousness etc. If not treated promptly thiscan lead to death.

It is said the 1-2% of the population in Japan have food allergies. Looking at younger age groups, thepercentage rises; with some 10% of infants seemingly having some kind of food allergy.

(2) Allergen labeling
There are no effective treatments for food allergies. So it is very important that sufferers do not eat
foods containing allergens that produce allergic reactions. Therefore, the law states that it ismandatory to label all processed foods that contain allergens likely to cause an allergic reaction.
Allergens that are subject to this mandatory ruling are as follows:<Mandatory labeling for processed foods>
Specified raw
ingredients

8 items

Egg, milk, wheat, buck wheat, peanut, prawn, crab,
walnutNote that there is no legal obligation to list the allergens contained in dishes served in restaurants.
Yet the information is very important for customers who suffer from food allergies. Therefore, it is very
important that you have an accurate understanding of the raw ingredients used in dishes and are able
to respond to any questions from customers.

However, if you provide the wrong information it can have dire consequences for the customer - so if
you are unable to respond to a question, you should have the restaurant manager, or someone
similar, respond instead.

21

2. Handling alcohol(1) Typical types of alcohol(A) Brewed liquor
Alcohol produced through the fermentation of yeast
Main categories

Main types

Raw ingredients

Red/white wine
Wine

GrapesSparkling wine etc.

Malted grain
Beer etc..
alcoholic beverage

Wheat etc..

Fruit-based
Cider etc..
alcoholic beverageApples, peaches etc.

Japanese sake

Rice

Refined sake, cloudy sakeFermented Chinese
Shaoxing wine etc..
alcoholic beverage

Rice etc..

(B) Distilled liquor
Brewed liquor that is distilled further, to give a relatively higher alcohol content.
Main categories

Main types

Raw ingredients

BrandyCognac etc.

GrapesWhiskyMalt whisky

Wheat etc..

Blended whisky etc.
Gin

Geneva, London Gin etc.

Wheat etc..

ShochuSweet potato shochu, wheat
shochu etc.

Potatoes, wheat etc..

22(II) Points to bear in mind when serving alcohol(A) Prohibition on the serving of alcohol to anyone under the age of majority (under 20 years ofage)
It is a legal offense to serve alcohol to anyone under the age of majority (under 20 years of age).
If you are not sure whether a customer is under the age of majority, you need to check ID toverify his/her age.

(B) Prohibition on the serving of alcohol to anyone who is driving a vehicle etc.
It is a legal offense to serve alcohol to anyone you know will be driving a vehicle etc. (a car,bicycle etc.) If customers are in a group, check who is the designated driver. If this is difficult foryou to handle, have the restaurant manager, or somebody similar, do it instead.
* Designated driver
A designated driver is someone who drives friends to a restaurant and stays sober.
Designated Drive

No alcohol forme - I'm driving
The Japan Traffic Safety Association issues this kind of badge. Using this badge is one way ofidentifying a designated driver.

23

3. Nutrition
Some of the nutrients contained in food are essential to human life. There are three of them “proteins, fats and carbohydrates” - which are called the 3 major nutrients. Together with two more,“vitamins and minerals” they are sometime called the 5 major nutrients.

To make a healthy body, it is important to have a balanced daily diet that contains the 5 major
nutrients.
<The 5 major nutrients>
Nutrient nameMain job in the body

Foods that contain a lot of this nutrient

Protein

Builds body tissue

Meat, fish, eggs, soy products etc.

Fats

Convert to energy

Butter, margarine, vegetable oil, meat fat etc.

Carbohydrates Convert to energy

Cooked rice, bread, noodles, potatoes etc.

Vitamins

Help the body to work properly

Green and yellow vegetables (particularly
green vegetables), fruit, liver etc.

Minerals

Build strong bones and teeth etc., andhelp the body to work properly

Sea weed, cow’s milk, milk products etc.

4. Tastes
Taste is the flavor experienced by people when they eat things. The strength of the taste experienced
will differ depending on the person. It also varies depending on the body’s condition. Therefore whenserving food it is important to observe what sort of person the consumer is and what kind of condition
he/she is in.

Type

Typical food

Sweet taste

Sugar, chocolate, cake, steamed buns etc.

Salty taste

Salt, soy sauce, soy paste etc.

Sour taste

Vinegar, pickled plum, lemon, grapefruit etc.

Bitter taste

Coffee, beer, parsley, bell peppers etc.

Umami

Dried kelp stock, dried bonita stock etc.

24

5. Food diversification(1) Halal
Halal means “allowed” in the Islam and indicates foods that are allowed under the Islamic faith.
Conversely, things that are not allowed are called “haram”.

The Islamic faith is one of the world’s 3 main religions and there are said to be some 1.6 billion
Muslims throughout the world who believe in Islam. With an increase in the number of Muslims
coming to Japan, you need to gain a proper understanding of their halal requirements.

(2) Vegetarians etc.
“Vegetarian” generally refers to someone who does not eat animal food products such as meat andfish. Then there are “vegans” who believe in eating 100% plant food (and who do not eat any animal
food products such as eggs or dairy product at all). Vegetarians and vegans have varying foodrestrictions depending on their individual ideas, so it is important to identify the customer's
requirements when serving them.
If this is difficult for you to handle, have the restaurant manager, or somebody similar, do it instead.

25

Ⅲ． Knowledge of Restaurant Management

1. Preparing for the business day & end-of day tasks(1) Preparing for the business day
In order to provide customers with a good service, it is important to prepare the restaurant forbusiness. The following are examples of the preparations needed before the store opens. There arelots of things that need to be done, so coordinate operations efficiently with the “end-of-day tasks”
listed in point (2) below.
<Examples of completed preparations for the business day>・ The parking lot, the area around the entrance, and the inside of the restaurant have all been cleaned.
・ The toilets have been cleaned and supplies like the toilet paper etc., have been properly replenished.

・ Enough tableware, fixtures, glasses and ice etc., have been prepared to deal with peak times.
And they are neatly placed in the designated place.
・ Caster sets (sets of various seasonings) have been properly replenished. And set out in thedesignated spots.
・ Tables and chairs etc., have been set up and neatly line up in the correct place.
・ If any reservations have been made, the food details have been checked with the chef and thetables laid.
・ There is enough change in the cash register. And also the sales slips etc. used for taking
notes have been properly replenished.
・ The required staff are in place, and the role of each has been confirmed. etc..

(2) End-of-day tasks
All the end-of-day tasks take place after the restaurant has closed and all the customers have left. Be
aware that if there are still customers in the restaurant after closing time, it will give them a bad
impression of the restaurant if you carry out the end-of-day tasks in front of them, just because it ispast closing time.
＜Examples of end-of-day tasks＞
・Cleaning up inside the restaurant
・Cleaning the toilets
・Washing and replenishing the caster sets
・Setting out the tables and chairs etc. in their correct places
・Counting up（totaling the cash registers etc.)
・Disposing of the waste etc.

26

2. Cleaning tasks (outside the kitchen)(1) Things to bear in mind when cleaning

When cleaning a restaurant, the amount of dirt will vary greatly depending on the area. For example
there are “clean areas” where food is handled and “dirty area” where contaminated items are handled.
Consequently, it is important to use separate cleaning equipment for the different areas where it isbeing used (to prevent secondary contamination and cross-contamination).

You may also need to use strong detergents to remove really bad dirt. And you need to be careful
how you handle this type of detergent.

(2) The basics of cleaning(A) Cleaning should be done from the top down
Dust and dirt fall from the top down. Always start cleaningfrom the highest point and clean the floor last.

(B) Do not make dry dirt wet
Do not wipe dry dirt off at once with a wet cloth. It may take some time to remove the dirt.

(C) Soak things before washing“Soaking things before washing” is a method of softening grime tomake it easy to remove. The dirty item should be soaked in a container
with detergent and water that has been heated to around 40℃.
If you soak rice bowls (rice plates) in the sink with warm water before
cleaning them, it will make the stuck-on rice easier to remove.

(D) Do not clean with dirty implements
If you try to remove dirt with a soiled cloth, it will not be clean. And sometimes the dirt on thecloth will stick to the item being wiped (causing secondary contamination). And it is not justcloths - any cleaning implements that are dirty should be cleaned first, before being used.

27

(3) Key points about cleaning(A) It should be done on an on-going basis and thoroughly
Don’t neglect places that can’t be seen. If you neglect somewhere once, it will be difficult toclean the next time. And this will lead to the cleaning being missed out on other occasions. It isa good idea to establish rules for a weekly cleaning schedule etc., to decide where should becleaned, when and how frequently.

(B) Clean where customers are likely to look
When you are cleaning, try to think about the places you notice when you go to a restaurant
yourself. And when you have finished cleaning, it is important to sit in various seats and check it.
And also make sure to have any frayed carpet or torn wall paper repaired immediately.

(C) On-going cleaning = cleanlinessIn restaurants it is important to realize that “everything starts and ends with cleaning.” Making
sure that everything is always kept clean = cleanliness. This not only helps prevent foodpoisoning, but also allows customers to enjoy their meal in a comfortable environment. For
example, cleaning the cooler filters regularly helps prevent bad odors and maintain an optimal
temperature.

And don’t just clean the areas used by customers - break rooms and lockers used by staff should
also be cleaned regularly. As well as maintaining hygiene controls for the employees
themselves, this also provides a working environment where staff can work cheerfully, with asense of pride. And this becomes a driving force to provide customers with good service.

28

3. Knowledge of cash and cashless payments
In Japanese restaurants approximately 80% of bills are paid in cash (Japanese Yen). Other forms of
payment (apart from cash) are called cashless, and these are still only used in around 20% of cases inJapan. However, the number of customers making cashless payments is growing year by year, andforeign visitors to Japan in particular like to make cashless payments.

So not only do you need to learn the denominations of Japanese Yen in circulation in the country, but
you also need to be familiar with typical cashless payments.

(1) Cash (Japanese Yen)
<Paper Notes>
Type

Front

Back

10,000 Yen
Note

5,000 Yen
Note

2,000 Yen
Note

1,000 Yen
Note

* The notes shown here are specimen samples; consequently they are displayed with “Specimen”
written in red and two diagonal red lines scored through them.

29

* You are unlikely to come across 2,000 Yen notes very much in restaurants, as this note is hardly
used in Japan.
* Source: Bank of Japan website "Notes and Coins Currently Issued"<Coins>
Type

Front

Back

500 Yen Coin

100 Yen Coin

50 Yen Coin

10 Yen Coin

5 Yen Coin

1 Yen Coin

* Source: Bank of Japan website "Notes and Coins Currently Issued"30

(2) Typical methods of cashless payment
Cashless payments are convenient and easy to make, which is why they are growing in number eachyear. Cashless payments also help to make restaurants run more efficiently, as they save time spentexchanging cash, as well as time spent managing the cash proceeds from sales.

Typical methods of cashless payment are as follows:
Type

Main Brands

Characteristics
・ Accepted in many stores

VISA, Master Card etc.
Credit Cards

・ Deferred method of payment
・When you use a debit card, the money
is immediately taken from your own
bank account.

Individual banks
Debit Cards

Electronic Money

Suica, nanaco, WAON, Rakuten Edy
etc.

・ Types include those meant fortransport and those meant forcommerce etc.
・ Pre-charged method of payment

QR Code Payment LINE Pay, Rakuten Pay, Origami etc.

・Customers display QR codes on theirsmartphones which are scanned by thestore to take payment. Alternatively thestore can issue a QR code which thecustomer scans with a smart phone to
make payment.

・ This is an easy convenient method of
payment* Smart phones are a type of cell phone.

As shown, there are many types of cashless payments. And to be able to handle each respective
method, the store needs to purchase a special terminal (scanner) and set up a contract with the card
issuer. Make sure you check which cashless payments your own restaurant is equipped to handle.

31

Ⅳ． Knowledge of Handling Complaints

1. Handling customer complaints(1) Fundamental thoughts on complaints
Complaints happen when small feelings of dissatisfaction, grievance or discontent experience by acustomer exceed his/her tolerance level. And when a complaint happens, there may have previously
been a number of minor cases of dissatisfaction or grievances. Therefore it is important to gain an
accurate understanding of what a customer finds dissatisfying and handle the matter.

(2) Typical procedures when handling a complaint
A complaint is made

Listen carefully to thedetails of the customer’s complaint

If you, or the restaurant, are at fault then offer an
immediate apology
If you are not sure

Immediately report the matter to the manager

Tell the customer that you are going to call the manager

The manager should reiterate the apology

Immediately report the matter to the manager

You should stand beside the manager and also
apologize

The manager will check the details of the complaint

The manager will make a decision on the matter and handle it

Depending on the details, you should also go
along and apologize if necessary

If the customers does not calm down

Consider an alternative way of dealing withthe matter

Depending on the details, offer yourapologies once again, together withthe manager, as the customer isleaving.
Change theperson dealing
with the matter

Change where
the matter ishandled* Source: Nikkei BP Company's "Hospitality Coaching" - authored by Hitoshi Shimizu.

32

Change when thematter is handled2. Handling situations involving foreign object contamination(1) What is a “foreign object”?
A “foreign object” means something that should not be in the food. For example a hair, a bit of plastic,a stone, or an insect etc. Also, in recent times customers may consider some parts of food, such asmeat and fish bones etc., to be foreign objects and complain about them.

If a customer eats a hard foreign object that is in the food, it may injure his/her mouth. Moreover, if an
unsanitary object gets into a customer’s body, it may cause food poisoning.
<Types of Foreign Objects>(A) Foreign objects of a solid nature
Hard foreign objects ： bits of hard plastic, glass shards, pieces of metal, and stones etc.
(B) Foreign objects of a soft nature
Soft foreign objects : insects, hairs, bits of vinyl, scraps of paper etc.

(2) Handling situations involving foreign object contamination<A specific example>
Halfway through a meal, a customer complains that they have found an insect in thefood.

The staff check the object and, once they confirm that it is a foreign object, theyapologize and remove the food, saying “We are so sorry, we will replace this
immediately.”

The meal is then either replaced, or not, depending on the wishes of the customer.
And the staff consult with the restaurant manager separately, to see if the meal shouldbe paid for, or not.

A report should be made to the restaurant manager regarding the foreign object
contamination, and then the staff should accompany the manager to apologize again.

The meal containing the foreign object should be taken to the kitchen and shown to
the restaurant manager and the head chef, to try and estimate the cause of thecontamination.
* Please note that this is just one example of how to handle the situation. If your restaurant has
guidelines on how to act, you should follow them.

33

(3) Tips on how to prevent foreign object contamination (outside the kitchen)(A) Don’t leave doors open(B) Pick up any rubbish that falls onto the floor straight away
(C) If you see any insects in the restaurant, catch them immediately and look for the reason they
are there.
(D) Clean the air-conditioner filters regularly.
(E) Do not use clips, staplers or pencils near food.
(F) Make sure you are properly groomed etc.

(A)

(B)

(D)

(E)

34

(C)

Ⅴ． Knowledge of Emergency Responses

1. Responding if somebody is ill
Sometimes customers suddenly fall ill during their meal - whether this is caused by the restaurant or
not. Depending on the case, the customer’s life may be at stake, so you need to keep calm andrespond appropriately.

(1) Examples and main methods of response
Symptoms
A customer feels unwell

Main response methods
・ Provide some water, and show him/her somewhere quiet to rest, if you
have anywhere
・ Show him/her to the toilet etc.

A customer vomits

・ Provide some water and offer a clean towel if the customer is dirty.
・ The vomit may contain a virus etc., so make sure you clean it up using
gear specifically for the job (aprons, gloves, cloths etc.), then disinfect at
the end etc.
* This does not apply if the customer vomits because he/she has been
drinking alcohol

A customer chokes on food・ If the customer is able to cough, have them cough it up
・ Deliver 4-5 strong, sharp blows to the customer’s back, between theshoulder blades
・ If you are unable to dislodge the food and the customer loses
consciousness, call an ambulance straight away etc.

A customer exhibits anallergic reaction (the skinturns red and hives developetc.)

・ Provide some water, and show him/her somewhere quiet to rest, if you
have anywhere
・ For children in particular, do not leave them alone for a while.
・ If the customer exhibits a severe allergic reaction, such as difficulty
breathing etc., then call an ambulance straight away.

35

2. Responding in the event of a natural disasterJapan is a country that has a lot of natural disasters, such as earthquakes etc. Recently there havebeen many floods caused by heavy rains in events such as typhoons and cloudbursts etc. Moreover,restaurants use naked flames, so there is also a risk of fire.

In the event of a disaster, your first priority is to ensure your own safety, but having done so, next it isimportant to ensure the safety of your customers.

(1) In the event of a violent earthquake(A) First ensure your own safety. Hide under atable to protect yourself from falling objects.
(B) Once you have ensured your own safety, check on your customers and shout at them to getunder the tables.
(C) When the earthquake stops, check the situation around you and once you have ensured it issafe, evacuate the customers (the restaurant will already have a pre-determined location andmethod for evacuation).
(D) If the restaurant is at risk of suffering tsunami damage, then evacuate customers to highground or similar (the restaurant will already have a pre-determined location and method forevacuation)36

(2) In the event of a fire(A) If you discover a fire, shout “FIRE” to alert customers (and sound the emergency alarm etc.)(B) Deal with the fire in accordance with the pre-assigned roles determined by the restaurant(E.G. some staff will try to put out the fire, while others help to evacuate the customers etc.)(C) Those trying to put out the fire, should use the fire extinguishers quickly. However, you should
evacuate the premises immediately if the fire cannot be stopped (if it spreads to the ceiling etc.).
(D) Those responsible for evacuating customers should shout out instructions for the evacuationroute and lead customers out, keeping as low as possible.
(E) Once you have escaped, you should never return to the source of the fire. And you should
also warn the customers not to go back into the restaurant.

37

< Afterword >Restaurant companies, restaurant associations and contributors with an academic background have all
helped in creating this material on "Customer Service", which have been put together by the Japan
Foodservice Association.

And once again we would like to offer our thanks to everyone who helped create the materials.

March 2019Japan Foodservice Association

< Matters to Note >■ Copyright・ The copyright for “Study Materials for Skills Assessment Test for Food Service Industry" belongs to
the Japan Foodservice Association (hereinafter the “Association”).
When using these materials, it is the responsibility of the User to confirm any content copyrighted to athird party. Note that, any such content has been quoted or otherwise mentioned in the source withthe permission of the third party, to indicate or suggest (either directly or indirectly) that the third party
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