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Covering all the essential theory with a clear focus on industry standards and including dozens of full colour images, this book will help learners to succeed in the hospitality industry.
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Gary Hunter is Head of Culinary Arts at Westminster Kingsway College (CoVE). A qualified lecturer with 12 years' experience in teaching levels 1-4, he is also a leading Chef Patissier and Chocolatier, winning numerous gold medals. Terry Tinton is Course Coordinator for the Professional Chef Diploma at Westminster Kingsway College (CoVE). He has won many awards spanning a hugely successful career, which has so far included holding a senior position at the House of Commons and working extensively across Switzerland and Germany.Review:
Ch01 HS01 Provide leadership for your team Ch02 HS2 Develop productive working relationships with colleagues Ch03 HS03 CONTRIBUTE TO THE CONTROL OF RESOURCES Ch04 HS04 Maintain the health hygiene safety and security of the working environment Ch05 HS05 Lead a team to improve customer service Ch06 HS7 Supervise food production operations Ch07 HS08 Supervise Functions Ch08 HS10 Supervise the food service Ch09 HS11v2 Supervise the Drink Service Ch10 HS17 Supervise Housekeeping Services Ch11 HS20 Supervise portering and concierge services Ch12 HS21 Supervise Reception Services Ch13 HS22 Supervise Reservations and Booking Services Ch14 HS06 Contribute to promoting Hospitality services and products Ch15 HS9 Contribute to development of menus and recipes Ch16 HS12 SUPERVISE OFF-SITE FOOD DELIVERY SERVICES Ch17 HS13 Supervise Cellar & Drink storage operations Ch18 HS14 new unit - Manage the receipt storage or dispatch of goods Ch19 HS15 Supervise the wine store-cellar and dispense counter Ch20 HS16v2 Supervise Vending Services Ch21 HS18 Supervise Linen Services Ch22 HS19 Monitor and Solve Customer Service Problems Ch23 HS23 Improve the Customer Relationship Ch24 HS24 Provide learning opportunities for colleagues Ch25 HS25 Support the use of technological equipment in hospitality services Ch26 HS26 Supervise practices for handling payments Ch27 HS27 Contribute to the development of a wine list Ch28 HS28 Manage the environmental impact of your work Ch29 HS29 Contribute to the Selection of Staff for activities Ch30 HS30 Ensure food safety hygiene practice is followed Ch31 HS31 Lead Meetings.doc
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