Details 1 Basic knowledge, professional knowledge and related knowledge

Detail 2 knowledge of dishes and drinks

Detail 3 knowledge of cooking and food nutrition and hygiene

Details 4 Customs and Social Science Knowledge

Detail 5: Ability to master the language freely.

Detail 6 Flexibility and tact

Details 7 Promotion Ability and Technical Ability

Detail 8 keen observation ability

Detail 9 Deep memory ability

Details 10 Self-discipline, obedience and cooperation ability

Details 1 1 Strong Action

Details 12 basic principles of communication

Details 13 language exchange

Details 14 positive communication and cooperation spirit

Details 15 honesty and courtesy

Details 16 initiative and enthusiasm

Details 17 patient, thoughtful and sincere service

Details 18 firmly attract guests' communicative competence.

Details 19 employees' employment concept

Detail 20 Customer's Concept

Details 2 1 The guest is God

Detail 22 The guest is always right.

Detail 23 Customer awareness

Detail 24 Establish a good customer relationship

Detail 25 psychological needs of guests

Detail 26 Work with concentration, concentration and efficiency.

Detail 27 frugality, no waste

Detail 28 focuses on the importance of appearance in services.

Detail 29 Requirements for Appearance and Appearance

Detail 30 Good health

Details 3 1 dresses and dresses

Detail 32 facial modification

Detail 33 Cleaning and Decoration of Weapons

Detail 34 Modification of Legs and Feet

Detail 35 Appearance modification

Detail 36 Standing posture and marching posture

Detail 37 Squat posture

Detail 38 Arm posture

Detail 39 expression

Detail 40 Dress neatly

Details 4 1 Pay attention to personal hygiene

Details 42 Language requirements and honorific requirements

Detail 43 Operating posture requirements

Detail 44 Smile, Service and Attitude

Types of catering services

Details 45 Chinese breakfast service

Detail 46 Chinese lunch and dinner table service

Details 47 Chinese food room service

Details 48 Chinese group dining service

Details 49 Western food table service direction

50 kinds of service procedures for appetizers and soups are introduced in detail.

Main course details 5 1 service program

Detail 52 Service Procedure for aperitif

53 service procedures for dessert and wine are introduced in detail.

54 kinds of beverage service programs are introduced in detail.

55 kinds of service procedures of English tea and China tea are introduced in detail.

56 kinds of service procedures for iced tea and iced coffee are introduced in detail.

Details 57 Buffet Service

Let's open the bar and get ready.

Details 59 Description of Bar Service

Details 60 Coffee shop service preparation

Details 6 1 Cafe Catering Service

Detail 62 Environmental layout and food display of cafeteria

Detail 63 buffet tableware preparation and personnel division

Explain in detail the matters needing attention in buffet service.

Details 65 Layout of large conference service venues

This paper introduces in detail the pre-meeting preparation and venue layout methods of 66 large-scale conferences.

This paper introduces in detail 67 processes of large-scale meetings and the problems that should be paid attention to.

68 small conference and confidential conference services are introduced in detail.

Details 69 Conference services

Detail 70 Layout of conference hall, seating arrangement and configuration of required service articles

Details 7 1 service procedures and meeting sequence

Meeting Service Details 72 Service Skills

Details 73 Conference Services

Detail 74 Meeting Hall Layout and Meeting Supplies and Equipment

Details 75 Conference Room Services

Details 76 What the waiter should know before serving.

Details 77 Understand the main work of the signature service.

Details 78 Arrangement and Setting of Signing Ceremony

Explain in detail the general procedure of 79 signing ceremony service.

Explain in detail the specific requirements and precautions of the 80 signing ceremony.

Details 8 1 international conference services

Details 82 What do service personnel need to know before an international conference?

Details 83 Layout of International Conference Service Venues

Detail 84 Layout of International Conference Service Lounge and Service Restaurant

Details 85 Master the service specifications of international conferences

Details 86 Press Conference Services

Details 87 Tea Party Service

Details 88 Art Evening Service

Details 89 Form, arrangement and service method of karaoke

Catering service equipment

Detail 90 Cleaning of Tableware

9 1 Detailed explanation of tableware disinfection method

Detail 92 Instructions for Washing Tableware

Details 93 Use and Maintenance of Restaurant Furniture

Details 94 Use and Maintenance of Ceramic Products

Detail 95 Use and Maintenance of Glassware

Details 96 Use and maintenance of gold wares

Details 97 Use and Maintenance of Silver Tableware

Detail 98 Use and maintenance of decorative candlesticks

Details 99 Use and Maintenance of Other Tableware

Details 100 Proper use and maintenance of fabrics and carpets

Details 10 1 Use and maintenance of vacuum cleaner

Details 102 Usage and Maintenance of Dishwasher

Details 103 Use and maintenance of disinfection cabinet

Details 104 Use and Maintenance of Refrigerator

Details 105 Use and maintenance of ice maker

Details 106 Use and Maintenance of Other Equipment in Dining Room and Kitchen

Menu design

Explain in detail the function, content and characteristics of the 107 menu.

Details 108 menu classification

Details 109 menu arrangement principles of Chinese food and western food

Details 1 10 western menu

Details11/a la carte menu, a la carte menu, dining table menu and hanging menu.

Details 1 12 menu design principles

Details 1 13 banquet menu content

Details 1 14 Matters needing attention and considerations in designing banquet menus

Details 1 15 menu making and saving

Details 1 16 Promotion of flavor dishes, seasonal dishes and innovative dishes

Catering service skills

Details 1 17 principles of restaurant layout

Details 1 18 Layout of Chinese Restaurant and Western Restaurant

Details 1 19 Restaurant layout of flavor and game

Detailed layout of cafes and bars 120

Details 12 1 Requirements and methods of tablecloth laying

Details 122 Table Positioning Requirements

Details 123 key points of dining room utensils placement

Details 124 Placement of Chinese Tableware

Details 125 Placement of Chinese Banquet Tableware

Details 126 methods and essentials of spreading tablecloths in western food

Details 127 set the table for western-style simple meals.

Details 128 Placement of Western Tableware and Wine

Details 129 Functions and types of napkins

Details 130 Requirements and precautions for napkin folding

Details 13 1 Basic folding methods of napkins

Details 132 essentials of folding napkins.

Details 133 Cleaning and transportation of tableware, knives and glassware

Details 134 Types, methods and precautions of pallets

Details 135 Requirements and methods of end plates

Details 136 Requirements and common steps of end support walking

Details 137 Common promotion forms of restaurants

Detailed 138 10 promotion skills that restaurant employees should master.

Detailed 139 sales promotion skills that should be mastered when treating different guests.

Details 140 Invoicing and Food Writing

Details 14 1 standards and basic methods of pouring wine

Details 142 pouring wine for Chinese banquets and western banquets

Details 143 cocktail party pour wine

Details 144 bar pouring

Explain in detail the operating location and service procedures of Chinese food in 145.

Details 146 service hours

Details 147 Service Mode

Detailed 148 western food service process

Details 149 How to serve special dishes

Details 150 Precautions before serving

Details 15 1 setting requirements

Details 152 Tools, Postures and Methods of Chinese Food Sharing

Details: 153 western food sharing tools and usage.

Details 154 Precautions for Serving

Details 155 How to divide meals of various Chinese dishes.

Details 156 Various western food catering methods

Details 157 Basic requirements for disk replacement

Details 158 Basic requirements for changing tableware in Chinese food

Details 159 basic requirements for changing tableware in western food

Catering service process

Details 160 welcome service for Chinese food

Details 16 1 Submit and Explain Menu

Details 162 a la carte

Details 163 Cooking bill

Details 164 serve.

Details 165 checkout

Details 166 seeing guests off

Details 167 Tidy up the dining table and re-pave the table.

Details 168 western restaurant accepts reservation service.

Details 169 western food service preparation

Details 170 welcome service of western restaurant

Details 17 1 western pull-up chair quotation service

Details 172 western food accepts a la carte service

Details 173 serving butter and bread

Details 174 Selling table wine

Details 175 rearranging the dining table

Details 176 service table wine

Details 177 western food service desk basin

Details 178 western-style dinner service

Details 179 second course of western food service

Details 180 main course of western food service

Details 18 1 serving cheese and dessert.

Details 182 coffee and tea service

Details 183 Serving wine and cigars after dinner

Details 184 checkout

Details 185 Enthusiastic Fujian

Banquet service

Details 186 Banquet Type

Details 187 preparation before booking

Details 188 Banquet Reservation

Details 189 Fill in the banquet reservation form and handle the reservation information.

Details 190 Banquet Budget Preparation

Details 19 1 Issue the confirmation of banquet reservation.

Details 192 cancellation of reservation

Details 193 catering service standards for Chinese banquets

Details of seating arrangement for Chinese banquet 194

Details 195 Preparation of Chinese Banquet

Details 196 in-meal service of Chinese banquet

Details 197 leading western food service

Details 198 Western Banquet Lounge Service

Details 199 Xi Xi sent guests to the table

Details 200 Western Banquet Headgear Service

Details 20 1 western banquet soup service

Details 202 Western Restaurant Banquet Fish and Vegetable Service

Details 203 western banquet meat dishes service

Details 204 western banquet dessert service

Details 205 Western Food Banquet Beverage Service

Details 206 western banquet delivery service

Details 207 western banquet ends work

Details 208 Environmental layout of banquet hall

Details 209 Banquet venue layout

Detail 2 10 deals with the relationship between "perimeter" and "transparency"

Detail 2 1 1 Handle the relationship between "prominence" and "setting off"

Detail 2 12 deals with the relationship between furniture and decorations.

Detail 2 13 handle the relationship between light, color and guest preferences.

Details 2 14 Good arrangement of flower greening

Detail 2 15 design and layout of the dining table

Details 2 16 western restaurant layout

Details 2 17 Banquet Time, Place and Invitation

Details 2 18 Banquet Seating Arrangement

Details 2 19 ordering wine

Details 220 Preparation of Western Food Banquet

Details 22 1 Determine the purpose, name, object, scope and form of the banquet.

Details 222 determine the time and place of the banquet.

Details 223 Publishing Invitation and Invitation Format

Details 224 Subscription Service

Details 225 Seating arrangement

Details 226 Site Layout

Details 227 Preparation of Tableware

Details 228 Banquet Procedures and Field Work

Details 229 Characteristics of Flower Arrangement in Restaurant

Details 230 Requirements of Flower Arrangement Art in Restaurants

Details 23 1 Artistic Style of Flower Arrangement in Restaurant

Details 232 Flower Arrangement Appliances and Tools

Details 233 Measures and methods to prolong the flowering period of flower arrangement

Detail 234 Flower Arrangement Skills

Chinese and Western Banquet Details 235 Pattern Design

Service desk service

Details 236 What is table service?

Details 237 Tableware

Details 238 fish and poultry dishes

Details 239 Serve at the table

Details 240 Lottery Service

Details 24 1 French western food service

Details 242 western food Russian service

Details 243 western food American service

Details 244 Cutting skills of fish dishes

245 kinds of skills for cutting bones, shells and large plates are introduced in detail.

Details 246 Cutting Skills of Roasted Duck

Detail 247 One of the live cooking: Caesar salad

Detail 248 Live Cooking No.2: Beef tenderloin with black pepper

Details 249 On-site Cooking Part III: Flame Peach

Detail 250 Live Cooking Part 4: Hot Pot

Details 25 1 on-site cooking 5: shabu-shabu

Catering service psychology

Detail 252 What is interpersonal communication?

Detail 253 One of the meanings of interpersonal communication: meeting social needs.

Details 254 The second meaning of interpersonal communication: promoting self-understanding and developing self-awareness.

Details 255 The Third Meaning of Interpersonal Communication: Promoting Personal Growth

Details 256 The fourth meaning of interpersonal communication: honor and disgrace and * * *, help each other.

Detail 257 The fifth meaning of interpersonal communication: promoting physical and mental health

One of the four golden principles of interpersonal communication: tell others who you are.

Details 259 The second of the four golden principles of interpersonal communication: learn to be grateful

The third of the four golden principles of interpersonal communication: how you treat others, others will treat you.

Details 26 1 Four golden principles of interpersonal communication: the future is more important than the present.

Detail 262 is close to one of customers' consciousness: customers are God's psychology.

Detail 263 is close to the customer's consciousness 2: The customer is always right.

Details 264 Close to Customer's Consciousness 3: Smile Service

Detail 265 is close to the customer's consciousness 4: Wholeheartedness is the psychological demand of catering service.

Details 266 Close to the Customer's Consciousness 5: The Concrete Practice of Wholehearted Catering Service

Detail 267 Traditional Interpretation of Service Concept

Service is an intangible product.

Details 269 Service is the embodiment of intangible products.

Detail 270 Standardized definition of service concept

Details 27 1 One of the psychological factors necessary for service: respect.

Details 272 The second basic psychological factor of service: fairness

Details 273 The third psychological factor necessary for service: cleanliness and hygiene.

Details 274 The fourth psychological factor necessary for service: speed.

Details 275 One of the Necessity of Remedial Services: Psychology of Respect

Details 276 The Second Necessity of Remedial Service: Seeking a Balanced Psychology

Details 277 The Third Necessity of Remedial Services: Psychology of Seeking Compensation

Details 278 The art of communication should be strict with self-discipline and lenient with others.

Details 279 Communication is the art of respecting customers.

Details 280 Communication is an art of understanding customers.

Details 28 1 Communication is an art of caring for customers.

Details 282 The art of communication should treat customers sincerely.

Details 283 communication art should take the initiative to entertain guests warmly

Detail 284 One of Communication Skills: Etiquette

Detail 285 communication skill 2: put yourself in the right position

Details 286 Communication Skills 3: Correct Attitude

Details 287 Two ways of communication

Details 288 What is language communication?

One of the principles of language communication: choose words that accurately express ideological content.

The second principle of language communication: language communication should conform to a specific communication environment.

Details 29 1 the third principle of language communication: pay attention to propriety when talking to each other.

Details 292 The fourth principle of language communication: paralanguage communication.

Detail 293 Language expression skills in catering communication: catering service terms

Detail 294 Paralanguage Skills in Catering Communication: Use of Tone

What is nonverbal communication?

Detail 296 One of Non-verbal Communication: Facial Expression

Detail 297 Nonverbal Communication II: Body Language Gestures

Details 298 Non-verbal Communication Part III: Other Body Language

Detail 299 Nonverbal Communication IV: Spatial Distance

Details 300 Non-verbal Communication 5: Clothing, etc.