Waiter and Captain Knowledge Manual for Restaurants

Author: Ju Hong'en
Publisher:
Publish Date: 2002-08-01
Features: Under the guidance of the theory of building socialism with Chinese characteristics, the management and operation of guesthouses, hotels, and restaurants have become increasingly perfect in scale and facilities according to market needs, changing from the previous single provision of accommodation and food services to the direction of tourist hotels. They implement standardized, institutionalized, scientific, and modern management according to the standards of tourist hotels, providing high-quality services to guests. This requires highly skilled and qualified management and service personnel. Due to the high turnover rate of service staff, pre-job training has become an important part of hotel daily management; especially, training in terms of ideology, professional ethics, service skills, and management systems for a certain period of time is necessary to improve the overall quality of the hotel. The author, adhering to the principles of being easy to learn, quick to master, applicable, and highly operational, has selected practical and simple-to-implement chapters and compiled them into this book for reference in training and self-study for grassroots management and service personnel in hotels, guesthouses, and even the catering industry. This book includes content such as the appearance of service personnel, the qualities of service personnel, service attitude, polite service, the work methods of supervisors and team leaders, systems and regulations, etc.