Chapter 1: Overview of Restaurant Service

Section 1: Restaurant

I. The Concept of Restaurant

II. Types of Restaurant

III. Facilities and Equipment of Restaurant

Section 2: Restaurant Service

I. Meaning of Restaurant Service

II. The components of the restaurant service

Section III of the restaurant service courtesy cultivation

I, the instrument of the restaurant service staff

II, the demeanor of the restaurant service staff

Three, the restaurant service of the courtesy language

Four, the restaurant service etiquette

Case study

Chapter II Basic Skills of the restaurant service

Section I tray

One, the basic knowledge

Two, light tray operating norms

Three, heavy tray operating norms

Section II laying tablecloths

One, tablecloths

Two, the main method of laying tablecloths

Three, the removal and replacement of tablecloths operating norms

Four, the Chinese round table table laying tablecloths operating norms

Fifth, Chinese table skirt operation

Sixth, Western long table pavement operation

Third section of the table

One, table utensils and requirements

Two, Chinese zero-point table

Three, Chinese banquets table

Fourth, Western continental breakfast table

Five, Western lunch and dinner table setting

VI. Western banquet table setting

Section IV napkin folding

I. Types and characteristics of napkins

II. Service

I. Basic Knowledge

II. Corkage of Wine

III. Operation of Wine Pouring

Section VI: Serving Service

I. Basic Knowledge

II. Chinese Serving Practice

III. The seventh section of food service

a, Chinese food dishes

second, western food pie

three, Chinese food food dishes operation specification

four, Chinese food fish operation specification

Case study

third chapter of the Chinese food reception service

Section acceptance of guests booking service

a, booking methods, content and precautions

three, booking methods, content and precautions

three, booking method, content and precautions

three, booking method, content and precautions

Two, telephone booking specifications

Three, face-to-face booking specifications

Section 2: Preparation for meeting guests

One, preparation for the meal

Two, preparation for meeting guests

Third, meet the guests service

One, greetings to lead the guests

One, arrange for the guest to Seating

Third, the service after the guests are seated

Fourth, the welcome service specifications

Section IV accept guest ordering service

One, the basic knowledge and skills

Second, the precautions of ordering service

Third, the ordering service specifications

Section V, the passing of food and serving service

One, the necessary equipment for the restaurant to pass food

I. The necessary tools for passing food in a restaurant

II. The order of passing food

III. Serving service

Section VI: Table service

I. Contents of table service

II. Timing and norms of removing and replacing bone dishes

III. Norms of removing and replacing ashtrays

Section VII: Settlement of accounts and cashiering services

I. I. Types of checkout

II. Requirements for checkout

III. Preparation for checkout

IV. Cash checkout operation specification

V. Check checkout operation specification

VI. Credit card checkout operation specification

VII. Signature checkout operation specification

Section VIII. Service points

2, send the guest service operation specification

Section IX remove the table service

1, remove the table requirements

2, remove the table operation specification

Section X. Chinese zero service specification

1, breakfast service operation specification

2, Chinese lunch, dinner service operation specification

Cases Analysis

Chapter 4: Western snacks reception service

Section 1: Basic knowledge of Western food

One, the characteristics of Western dishes

Two, the main features of Western cooking

Three, the five kinds of Western fire

Four, the composition of the Western food

Five, the Western food and wine with

Four, the Western restaurant Operational characteristics

VII, formal Western dining etiquette etiquette

Section II Western French service

One, service characteristics

Two, operational specifications

Third section of the Western American service

One, service characteristics

Two, operational specifications

Fourth section of the Western Russian service

Third section of the Western Russian service

One, service characteristics

Third section of the Western Western Russian service

II, operation specification

Section V Western food zero service specification

I, cafe breakfast service operation specification

II, lunch, dinner service operation specification

Case study

Chapter V Chinese banquet service

Section I Chinese banquet booking

I, the banquet Reservation mode and content

2, the banquet single format

3, the recognition of the banquet booking

4, the transmission of the banquet booking and booking changes

Section 2, the Chinese banquet scene layout

1, the factors to be taken into account and considerations

2, the scene layout

Section 3, the Chinese banquet table design and seating arrangements

Section 3, the Chinese banquet design and seating Arrangement

A general requirement of Chinese banquet table design

2, table design

3, seat arrangement

Section 4, Chinese banquet table design

A three-dimensional modeling

2, flat modeling

Section 5, Chinese banquet service

A ten knowledge of the banquet service, the three Understanding

Second, the banquet dishes out of the program

Third, the notes of the banquet service

Fourth, the preparation process before the banquet

Fifth, the preparation process before the banquet meal

Sixth, the operation of the banquet service norms

Case study

Chapter 6: Western-style Banquet Service

Section I Western-style Formal banquet service

I. Characteristics and table design of Western formal banquet

II. Seating arrangement of Western formal banquet

III. Operation standard of Western formal banquet service

Section 2: Cocktail service

I. Division of work of waiters

II. Points of cocktail party

III.

Section III Cold Food Cocktail Service

One, service mode

Two, division of labor among waiters

Three, arrangement of dishes

Four, service in the course of the cocktail party

Five, operation norms

Case study

Chapter VII Tea Ceremony

Section I: Development of the Chinese tea ceremony

Section I: Development of Chinese tea ceremony

Section III. Development

One, Tang Dynasty

Two, Song Dynasty

Three, Yuan Dynasty

Four, Ming Dynasty

Five, Qing Dynasty

Six, modern

Section 2: Famous Tea Recognition and Appreciation

One, Xihu Longjing

Second, Dongting Biluochun

Three, Huangshan Mao Feng

Second, Junshan Silver Needle

Case Analysis

Seventh Chapter of Tea Ceremony Service

Section 1: Development of the Chinese Tea Ceremony

I. p>Four, Junshan Silver Needle

Five, Xinyang Mao Jian

Six, Anxi Tieguanyin

Seven, Keemun Red Tea

Section III Types of Tea and Tea Utensils

One, the division of tea

Two, the tea utensil

Section IV Tea Infusion

One, the brewing of green tea

Second, the infusion of flowering tea The brewing of green tea

II. The brewing of flower tea

III. The brewing of black tea

IV. The brewing of oolong tea

V. Requirements for the grooming of the tea master

Chapter VIII: Flower Arrangement Service

Section 1: Overview of Flower Arrangement

I. Origin of Flower Arrangement

II. Types of Flower Arrangement

III. Selection of Flower Arrangements and Flower Materials

I. Selection of Flower Arrangements

II. Selection of Flower Materials

Section III: Styling of Flower Arrangements

I. Basic Styling of Flower Arrangements

II. Styling of Branches

III. Styling of Flowers

IV. Styling of Leaves

Section IV: Basic Techniques of Flower Arrangement and Preservation Methods

I. Determining Proportional Relationships

II. Cutting

III. Bending

IV. Fixing

V. Specific Flower Arrangements

VI. Measures and Methods to Extend the Flowering Period of Flower Arrangements

Chapter 9: Knowledge of Liquor

Section 1: Basic Knowledge of Liquor

I. The Origin of Liquor

II. Concept and Classification of Liquor

III. Liquor Terminology

IV. Functions of Liquor

Section II: Brewing Liquor, Distilled Liquor and Prepared Liquor

I. Brewing Liquor

II. Distilled Liquor

III. Prepared Liquor

Section III. Introduction to Famous Liquors of China

I. Baijiu

Yellow Wine

Three, Fruit Wine

Four, Beer

Section 4: Soft Drinks

One, Coffee

Two, Cocoa

Three, Tea

Four, Other Soft Drinks

Chapter 10: Knowledge of Menus and Dishes

Section 1: Knowledge of Menus

One, Role of Menus

Second, the types of menus

Third, the contents of the menu

Fourth, the design of the menu

Second section of the knowledge of the dishes

A brief introduction to the Chinese food

Two, China's four major cuisines

Third, the other cuisines

Fourth, the other dishes

Second section of the dishes of the promotional

Third section of the promotion

I. The Role and Requirements of Restaurant Service Promotion

II. Specific Ways of Promotion in Restaurant Service

III. Notes on Promotions in Restaurant Service

IV. Promotion Skills

Section IV: Dietary Habits of China's Major Regions and Ethnic Minorities

I. The Dietary Habits of the People of the Major Regions of China

II. China's major ethnic minorities' eating habits

Case study

Chapter XI Psychology of Restaurant Service and Problem Handling Skills

Section I: Differences in the types of guests and dining psychology

I. Differences in the types of guests

II. A correct understanding of the behavior of guest complaints

Two, the reasons for guest complaints

Three, the general psychology of guest complaints

Four, dealing with guest complaints countermeasures

Third section of the restaurant to deal with the skills of common problems

One, ordering service problems with the skills of service problems

Second, the dining service problems with the skills of service problems

Three, restaurant safety issues in the handling of skills

Four, checkout service issues in the handling of skills

Five, waiters in the work of the clever use of language

Case study

References

Appendices

Appendix I Western tableware and the use of

Appendix II National Occupational Standards for restaurant waiter Standards

Appendix III English and Chinese Commonly Used in Restaurant Service

Appendix IV Frequently Asked Questions in Restaurant Service