Secondary vocational and technical schools hotel services professional textbooks: restaurant services (3)(Chinese Edition)
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Von Händler/Antiquariat, liu xing [54261761], JiangSu, JS, China.
Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Paperback. Pub Date: 2007. Pages: 205 Publisher: China Labor and Social Security Publishing House restaurant services (3rd Edition) (hotel service class) introduced restaurant services teaching books. including the : organizational structure and responsibilities of the restaurant. the restaurant staff should have the basic concept of the basic aspects of Chinese food service. buffet and cocktail party. menu pricing and artistic design. restaurant utensils and equipment use and maintenance. and other aspects of the content. This set of teaching materials available for secondary vocational and technical schools hotel service professional use. also can be used as employee training materials. Contents: Chapter One Restaurant Services Overview 1-2 restaurant service characteristics of 1-1 of the restaurant in the hotel and restaurant type of organizational structure and responsibilities 1-3 restaurants 1-4 restaurants Service personnel should possess the following qualities 2-1 Food service personnel the basic quality of 2 - 2 restaurant staff should have the basic concept of the Chapter 2-3 restaurant staff ethics Restaurant service of basic skills 3-1 end prop 3-2 drinks service 3-3 the napkin folding the the 3-4 swing sets 3-5 serving. the divided dish 3-6 to replace the tableware Chapter lunch service 4-1 lunch Introduction 4-2 basic aspects of Chinese food service 5-1 of Chapter Western Western Introduction 4-4 groups including meals - lunch zero meal service program 5-3 0:00 Restaurant Services 5 5-2 Western Service -4 buffet service Book Chapter Banquet banquet 6-1 6-2 lunch banquet service the 6-3 Western banquet 6 - Chapter VII of the buffet and cocktail party wine knowledge 7-1 of wine Chinese wine basics 7-2 7-3 of foreign wine design to 7-4 nonalcoholic drinks menu in Chapter 8 8 - 1 menu. the role and type of 8-2 menu is presented in 8-3 Menu the pricing and ninth of Art and Design the restaurant manage the basics of 9-3. 9-1 Restaurant Management Overview 9-2 restaurant service quality management Restaurant Marketing 9-4 restaurant appliances and equipment use and maintenanceFour Satisfaction guaranteed,or money back.

Daten vom 18.09.2017 11:59h
ISBN (andere Schreibweisen): 7-5045-6089-8, 978-7-5045-6089-6