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KHB 5. - Open Kitchen & Guest Interaction
    • 5.1 Professionalism in Guest-Facing Operations
    • 5.2 Clean and Organized Station Practices
    • 5.3 Engaging Guests : Answering Questions and Explaining the Menu
    • 5.4 Managing Guest Observations of Errors or Delays
    • 5.5 Sustainability Practices Visible to Guests
    • KHB 5 - QUIZ