article 1 skills

chapter 1 basic skills of catering service

1.1 pallet

task 1 pallet preparation

task 2 pallet service program

1.2 tablecloth laying

task 3 tablecloth laying preparation

task 4 Chinese tablecloth laying

task 5 western-style tablecloth laying < Techniques

Task 8 Placement of Napkin Flowers

1.4 Ordering

Task 9 Ordering Service

1.5 Pouring Service

Task 11 Opening Bottles

Task 11 Pouring Posture

Task 12 Pouring Wine

1.6 Room Service

Task 13 Room Delivery

Task 11. Task 15: Setting the table for Chinese breakfast

Task 16: Setting the table for Chinese light meals

Task 17: Setting the table for Chinese banquets

2.2: Serving Chinese dishes

Task 19: Serving Chinese dishes

2.3: Chinese catering service

Task 21: Chinese breakfast service

Task 21: Chinese zero-point service

Work. Dinner Service

Task 23 Group Dining Service

Task 24 Chinese Banquet Service

Meal, Drink, Manage and Serve

Contents

Chapter 3 Western Food Service Skills

3.1 Western Food Setting Skills

Task 25 Western Food Breakfast Setting

Task 26 Western Food Convenient Table Setting. Food service

task 29 western food service

task 31 western food replacing tableware and dishes

3.3 western food wine service skills

task 31 western food red wine service

task 32 western food white wine service

task 33 western food champagne service

3.4 western food service

task 34 western food breakfast service

Dinner Service

Task 36 Western Banquet Service

Task 37 Western Cocktail Party Service

Task 38 Western Cold Dinner Party Service

Chapter 2 Knowledge

Chapter 4 Food Service Knowledge

4.1 Ways of Food Service

4.1.1 Foreign Food Service

4.1.2 Chinese Food Service < .2.1 types of common tableware

4.2.2 basic uses and classification of tableware

p>4.3 basic uses and classification of wine utensils

4.2.4 uses and classification of drink cups

4.2.5 types of tea sets

4.2.6 coffee sets

4.2.2.

4.4 knowledge of drinks

4.4.1 basic knowledge of drinks

4.4.2 knowledge of drinks in China

4.4.3 knowledge of foreign drinks

4.5 preparation before meals

4.5.1 task assignment

4.5.2 restaurant preparation

6.2 Courtesy expressions of restaurant waiters

Chapter 5 Overview of catering industry

5.1 Basic concepts of catering industry, Characteristics, status and function

5.1.1 Basic concept of catering industry

5.1.2 Characteristics of catering industry

5.1.3 Status and function of catering industry

5.2 Development of catering industry

5.2.1 History and development of catering industry in China

5.2.2 History and development of catering industry abroad < p 3.2 catering management objectives and contents

5.3.3 catering organization

Chapter 6 catering plan management

6.1 catering consumer type and demand analysis

6.1.1 catering consumer type

6.1.2 catering demand analysis

6.2 catering market research and business environment selection

6.2. Select

6.3 management of catering business plan

6.3.1 significance and requirements of catering business plan

6.3.2 contents of catering business plan

6.3.3 basis and indicators of catering business plan

6.3.4 preparation of catering business plan

6.4 menu plan

6.4.4 Program of menu design

6.4.5 Menu making

Chapter 7 Management of Catering Raw Materials

7.1 Purchasing Management of Catering Raw Materials

7.1.1 Purchases Objectives and Methods of Raw Materials

7.1.2 Purchasing Procedures of Raw Materials

7.1.3 Purchasing Quality Control of Raw Materials < 2 raw material acceptance management

7.2.1 inspector

7.2.2 acceptance space and equipment

7.2.3 raw material acceptance procedures and methods

7.2.4 raw material acceptance requirements

7.2.5 forms used for acceptance work

7.3 management of storage and distribution of catering raw materials

P > chapter 8 kitchen production management

8.1 kitchen organization

8.1.1 kitchen type

8.1.2 large kitchen organization

8.1.3 small and medium-sized kitchen organization

8.1.4 kitchen design layout

8.2 kitchen production management

8.2. Snack management

8.2.4 standard recipe management

8.3 kitchen product quality management

8.3.1 kitchen product quality concept

8.3.2 kitchen product quality management method

8.4 kitchen hygiene and safety management

8.4.1 kitchen hygiene management

8.4.2. P>9.1.2 job responsibilities and work contents of restaurants

9.2 daily management of restaurants

9.2.1 restaurant types

9.2.2 restaurant reservations

9.2.3 banquet hall management

9.2.4 zero-point restaurant management

9.2.5 bar management < Quality control

9.4 food festival management

9.4.1 food festival theme planning

9.4.2 festival project planning

9.4.3 food festival implementation management

9.4.4 food festival evaluation summary

9.5 guest history file management

9.5.1 guest history. Extended article

Chapter 11 Catering Cost Management

11.1 Catering Product Price Management

11.1 Catering Product Pricing Principle

11.1.2 Catering Product Pricing Strategy

11.1.3 Catering Product Pricing Method

11.2 Catering Cost Composition and Characteristics

11.2. .4 classification of catering cost accounting methods

11.2.5 steps of catering cost accounting

11.3 catering cost accounting

11.3.1 raw material processing cost accounting

11.3.2 finished product cost accounting

11.3.3 cost coefficient method cost accounting

11.3.4 banquet. Monthly accounting

11.4 food and beverage cost control and analysis

11.4.1 food and beverage cost control

11.4.2 food and beverage cost analysis

11.4.3 food and beverage business indicators

Chapter 11 food and beverage strategic management

11.1 food and beverage human resources management

11.1 food and beverage human resources management. 1.1.4 training and development of catering human resources

11.2 catering brand management

11.2.1 catering brand explicit factor design

11.2.2 catering brand cultural connotation design

11.2.3 catering brand operation and management

11.3 catering innovation management

11.3. .4 catering service innovation

11.3.5 catering enterprise system innovation

11.3.6 catering enterprise technology, Knowledge innovation

11.4 chain management of catering enterprises

11.4.1 overview of chain management

11.4.2 design of chain organization structure of catering enterprises

11.4.3 chain management of catering enterprises

11.5 cultivation of core competitiveness of catering enterprises

11.5.1 definition of core competitiveness