Waiter (Entry-level, Intermediate, Senior)

Author: Organized by the Teaching Materials Office of the Ministry of Labor and Social Security
Publisher:
Publishing Date: 2006-01-15
Features: This book is a training guide for pre-assessment and self-study, as well as a review material for students of restaurant service in various vocational and technical schools. It can also be referenced by individuals working in restaurant service. Based on the National Occupational Standard—Restaurant Waiter, this book is a supplementary guide to the National Vocational Qualification Training Course—Restaurant Waiter. According to the content of the National Vocational Qualification Training Course—Restaurant Waiter, the book is divided into four parts: Basic Knowledge, Primary Level, Intermediate Level, and Advanced Level. It mainly includes learning points, knowledge questions, skill questions, and reference answers. To help candidates understand the assessment format and difficulty requirements, it also includes a simulated knowledge assessment paper.