Waiter (Basic Skills. Intermediate Skills. Advanced Skills)

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Features: National Vocational Qualification Training Course. This book is compiled according to the requirements of the "National Vocational Standard—Restaurant Waiter," organized by the China Employment and Training Technology Guidance Center under the Ministry of Labor and Social Security, following the principle of alignment between standards, textbooks, and question banks. It is the designated supplementary guide for vocational skill certifications. The book is divided into three parts, introducing the work skills and related knowledge that should be mastered by restaurant waiters at beginner, intermediate, and advanced levels. It covers topics such as reception services, napkin folding, carrying and serving, table setting, beverage services, food plating and distribution, banquet services, and the use and storage of high-end tableware and wine glasses.