Basic Skills for Restaurant Service: Vocational Short-Term Training Materials

Author: Cui Ruichao
Publisher:
Publish Date: 2004-06-01
Features: This book is easy to understand, highly targeted, and effective for quick learning, making it suitable for short-term vocational training. Through training, it enables beginners or those with some basic knowledge to meet the job requirements for entry-level positions. The book is divided into nine chapters, covering topics such as: professional requirements and etiquette standards for restaurant servers, basic service procedures, carrying and serving dishes, napkin folding, table setting, beverage service, food plating and portioning, replacing tableware, and knowledge of food and beverage hygiene and service safety. This book can serve as a teaching material for laid-off urban workers and rural labor transfer training, as well as a reference for those currently working in or preparing to work in this field.