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Hotel and catering services details and operating procedures manual (Illustrated Edition) (encompassing various hotel and catering services(Chinese Edition) - Softcover
- PublisherPeople's Posts and Telecommunications Press
- Publication date2000
- ISBN 10 7115300224
- ISBN 13 9787115300225
- BindingPaperback
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Hotel and catering services details and operating procedures manual (Illustrated Edition)(Chinese Edition)
Published by
People's Posts and Telecommunications Press
(2000)
ISBN 10: 7115300224
ISBN 13: 9787115300225
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paperback
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Book Description paperback. Condition: New. Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Paperback. Pub Date: 2013 Pages: 235 Publisher: People's Posts and Telecommunications Press the hotel and catering services details and operating procedures manual (Illustrated Edition) in accordance with the mode of of Service details + service processes. from the hotel dining overall cognitive restaurant. service details and operating procedures. six service details and operating procedures of the banquet department. kitchen. service details and operating procedures. Stewarding service details and operating procedures. food and beverage services in English. the day-to-day work of the hotel and catering sector detailed . In order to use the convenience of the reader. the book is also interspersed with a lot of the real picture. The hotel and catering services details and operating procedures manual (Illustrated Edition) for hotel management. catering department staff. relevant training institutions and colleges and professional teachers read. Contents: Chapter hotel and catering the general cognitive Section 1 hotel restaurant star ratings standard. hotel and catering check. hotel and catering. quality of service requirements for the dining area maintenance and hygiene in Section II of the Food and Beverage department duties Food and Beverage department setting. restaurant. departmental responsibilities three functions of the departments of the banquet department four. kitchen. departmental responsibilities five. the Stewarding department Responsibilities of the food and beverage department of the duties of the third quarter a food and beverage department jobs set two. food and beverage manager job responsibilities. the Executive Chef Responsibilities four. the assistant manager of food and beverage department Responsibilities V. kitchen chef responsibilities VI Western Kitchen Chef Responsibilities seven in Restaurant Supervisor Responsibilities VIII. the Ballroom competent job responsibilities IX. Head of Western restaurants Responsibilities 10 Bar Supervisor Responsibilities XI 12 Room in charge of job responsibilities. roast meat competent job responsibilities XIII refreshments competent job responsibilities 14. 15th Western Kitchen competent job responsibilities. in charge of the catering department job responsibilities XVI the kitchen wok competent Responsibilities XVII kitchen cutting board in charge of job responsibilities 18. in the maitre d 'Responsibilities 19. Ballroom foreman Responsibilities twenty. West maitre Responsibilities 20th Bar foreman job responsibilities twenty-two the Room foreman job responsibilities twenty-three the Stewarding foreman job responsibilities twenty-four in the restaurant greeter job responsibilities 45. 16 Chinese restaurant waiter job responsibilities. banquet hall attendant responsibilities twenty-seven. West restaurant greeter Responsibilities twenty-eight is. the the West restaurant drinks member Responsibilities twenty-nine. West restaurant waiter job responsibilities thirty. the kitchen wok chef job responsibilities 30th. chopping board chef job responsibilities 12. steamer cooks Responsibilities 30. playing the Dutch cooks Responsibilities thirty-four of. roast chef job responsibilities thirty-five the dish cooks Responsibilities thirty-six. 17 dim sum chef job responsibilities. 18 Western Kitchen chef job responsibilities. room ordering members of Responsibilities thirty-nine Room Members Responsibilities forty the takeaway attendant responsibilities 40th. 12 vegetables work responsibilities IV. the cleaners job responsibilities forty-three dishwasher Responsibilities forty-four Public information graphical symbols warehouse manager Responsibilities Section IV hotel restaurant. the hotel's public information graphic symbols of Use restaurant. service details and operating procedures of Chapter II Section 1 of the hotel Common Public information graphical symbols restaurant. Seller Inventory # NG011176
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