Course Section 1 Content Section 1 Content Left Section 1 Content Right Credit Type: Course ACE ID: NRAS-0003 Version: 1 Organization: National Restaurant Association Location: Online Length: 4-6 hours Minimum Passing Score: 70 ACE Credit Recommendation Period: 7/1/2023 - 6/30/2026 Credit Recommendation & Competencies Section 2 Content Section 2 Content Left Section 2 Content Right Level Credits (SH) Subject Lower-Division Baccalaureate 1 Hospitality Guest Services Description Section 3 Content Section 3 Content Left Section 3 Content Right Objective: Upon the completion of this course, students will be able to understand how destinations attract and keep visitors and use the seven key elements required to consistently deliver the highest levels of guest service on an ongoing basis. Learning Outcomes: Identify the four main reasons guests never return to an establishment Recognize the value of exceptional guest service Use the seven elements of guest service on the job Recognize what skills and behaviors should be used to connect with guests Recognize what skills and behaviors should be used to connect with guests Know why it is important to individualize guests' experiences and the steps to do so Understand the importance of knowing the property or the surrounding area to help improve a guest's stay Know how to inspire others by incorporating passion into work habits that help create memorable moments for guests Understand why exceptional guest service is the job of all employees Provide a welcoming and inclusive environment for all guests, including those with disabilities and special needs Connect with guests by incorporating personality into guest interactions Define the basic elements of emotionally engaged guest service. General Topics: Recovery: Turn it Around Personalization: Provide an Individualized Experience Knowledge: Be in the Know Passion: Inspire Others Commitment: Be All In Inclusion: Include Everyone Personality: Be Yourself Instruction & Assessment Section 4 Content Section 4 Content Left Section 4 Content Right Instructional Strategies: Audio Visual Materials Coaching/Mentoring Computer Based Training Practical Exercises Methods of Assessment: Examinations Quizzes Supplemental Materials Section 5 Content Section 5 Content Left Section 5 Content Right Equivalencies Section 6 Content Section 6 Content Left Section 6 Content Right Button Content Rail Content 1 Other offerings from National Restaurant Association View All Courses College Credit Opportunities Page Content