The waiter and waitress training manual PDF
164 Pages·1978·4.464 MB·English
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This manual is intended for use in pre-employment or upgrading training programs for persons who are planningto work or are presently working in the hotel and restaurant food service industry. Eleven chapters cover interpersonallationships with employers , fellow employees, and customers; grooming and personal hygiene; sanitary food handling ; safety; tools of the trade ( china, cutlery, and glassware ); how to interpret a menu; settings up for service; serviceof customers; preparations ofbeverage and fountain products;preparation and service of alcoholic beverages; and duties of host and cashier. Each chapter contains information material with examples, photographs, and/or drawings and concludes with brief self-test. (YLB)
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