The rise of self-service and DIY transactions has made encounters with great face-to-face service all the more important, especially when dining out and on holiday, says Head of William Blue College of Hospitality Management, Andrew Ugarte.
The rise of self-service and DIY transactions has made encounters with great face-to-face service all the more important, especially when dining out and on holiday, says Head of William Blue College of Hospitality Management, Andrew Ugarte.