- 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
MEALS & MENU PLANNING MENU Introduction Menu is the statement of food and beverage items available or provided by food establishme...
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...
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...
Mise-en-scene, the French term means to prepare the environment of the outlet before service in order to make it pleasant, comfortable, sa...