- KNOWLEDGE OF MENU
- SENSE OF URGENCY
- APPROACH TO CUSTOMERS
- CUSTOMER SATISFACTION
- HANDLING COMPLAINTS
Sunday, July 23, 2017
LEVELS OF SKILLS & EXPERIENCE: Levels or hierarchy in the organization depends on the person’s skill & experience. The skills of the staff can be divided as:
a) Conceptual skills
b) Managerial skills
c) Technical skills
ATTITUDE & BEHAVIOUR IN THE KITCHEN
• The kitchen is the heart of any foodservice business. • Like a human heart, its job is to pump and circulate life, in the form of foo...
This is usually called "plate service” because the food is already placed in the plate in the kitchen ready to be served to the guest...
This type of service is the same as that of French service. However, in Russian service, the food is fully prepared and pre-cut in the kit...
1) Cold and warm dishes are listed separately. 2) Appetizers, soups, seafood and main courses are listed in separate groups. 3) In every ...