Chinese Restaurant Waiter Job Manual

Author: Jiang Ling
Publisher:
Publish Date: 2007-01-01
Features: "A Manual for Chinese Cuisine Waiters," edited by Jiang Ling, Chief Trainer of Xinboyao, and published by Guangdong Economic Publishing House. This is a comprehensive training manual designed to enhance the professional skills of hotel Chinese cuisine waiters. The book is divided into seven major knowledge sections: Pre-meal Preparation, Chinese Table Setting, Guest Service, Dining Service, Food Quality Control, Beverage Service, and Restaurant Operations. It comprehensively covers Chinese service workflow diagrams, detailed service procedures, operational standards, and explanations for Chinese service work. It is an ideal textbook for pre-opening training, onboarding training, in-service training, and skill improvement training for hotel Chinese cuisine waiters. The content of this book is thorough, encompassing all aspects of a Chinese cuisine waiter's job; the language is concise and accompanied by real work photos of hotel staff to enhance understanding; simplicity and practicality are key features of this book.