Chapter I Overview of Catering Industry

Section I History and Present Situation of Catering Industry

Section II Concept of Catering Products and Services

Section III Organization and Functions of Catering Department

Section IV Job Responsibilities and Quality Requirements of Employees

Examination of Catering Attendants

Chapter II Basic Operation Skills of Catering Industry

Section I Tray

Section II Section 5: Food Service

Section 6: Other Skills

Examining the Catering Attendant

Approaching the Restaurant

Chapter 3: Catering Service Skills for Guests

Section 1: Chinese Catering Service

Section 2: Western Catering Service

Section 3: Handling Guest Complaints

Examining the Catering Attendant

Approaching the Restaurant

Chapter 4: Design and Layout of the Restaurant. > test the catering waiter

approach the restaurant

the design of the fifth chapter menu

the basic knowledge of the first section menu

the choice of dishes in the second section

the pricing and strategy of the third section menu

the making of the fourth section menu

test the catering waiter

approach the restaurant

the sixth chapter catering marketing management

the first section Marketing strategies and skills

Section IV external marketing strategies and skills of catering

Examining catering staff

Approaching restaurants

Chapter VII catering cost management

Section I composition of catering costs

Section II catering cost accounting content and cost report

Section III cost analysis and control

Section IV labor cost control

Examining catering staff

. Organization of the kitchen

Design layout and production flow of the kitchen in the second quarter

Standardization control of the production process in the third quarter

Examination of the catering staff

Approaching the restaurant

Chapter IX Management of catering service quality

Overview of catering service quality in the first quarter

Analysis of catering service quality in the second quarter

Control of catering service quality in the third quarter

Section IV Catering service quality.

Approaching the restaurant

Chapter 11 Hygiene and safety management of restaurants

Section 1 Hygiene knowledge

Section 2 Safety management of restaurants

Examining the catering staff

Approaching the restaurant

References

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