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Fu Buke hotel frontline employees Training Series: Hotel bartender fine Operation Manual (Comics Illustrated Edition)(Chinese Edition)
Editore:
People's Posts and Telecommunications Press, 2000
ISBN 10: 7115298157
ISBN 13: 9787115298157
Nuovo
paperback
Da: liu xing, Nanjing, JS, Cina
Valutazione del venditore 5 su 5 stelle
paperback. Condizione: New. Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Paperback. Pub Date: 2013 Pages: 161 Publisher: People's Posts and Telecommunications Press. Fubu Ke hotel frontline employees Training Series: Hotel bartender fine Operation Manual (Comic Illustrated Edition) bar service preparation. reception. point The choice of drinks. wine distribution. wine service. beverage service. food service. meal service and after-dinner services matters described in detail. Include matters of work procedures and norms. Assessment Standards. related problems to solve and deal with three modules. Interspersed with comic book. the content of the book is both interesting and operational. Fubu Ke Hotel front-line staff training Series: Hotel bartender fine Operation Manual (comics Illustrated Edition) for middle managers in the hotel. the front-line employees. especially new employees. as well as hotel trainer to read and use. Contents: Chapter 1 services to prepare five work: finishing grooming. Finishing grooming steps and norms. Finishing grooming Assessment Standards of work: cleaning bar cleaning bar steps norms clean bar assessment score Standard work: clean cup with a clean cup with steps and norms. cleaning cups Assessment Standards for four: collect items. receiving items steps and norms. receive goods Assessment Standards for five: Clean and placed appliances clean and placed the utensils step with the specification. cleaning and placed appliances Assessment Standards: service ready to deal with the problem 1. provisions which bar convenience goods items placed or examination should pay attention to what matters how to check the bar facilities equipment 4. the freezer should pay attention to what matters (5) how to prepare to receive guests three working bartender ornaments: accept a reservation. accepted the booking procedure and specification (2) accept reservations Assessment Standards work: to greet the guests greet Guests steps norms to greet the guests Assessment Standards of work: collar bit of a step with the norms of the collar bit collar bit Assessment Standards: receive guests respond to a how to lead the guests how to deal with the bar off full 3 how to improve guest satisfaction Chapter 2 Click the wine work: 1. briefed the guests on the steps and norms. briefed the guests on the Assessment Standards of work: drinks for the guests point for guests briefed the guests on point wine step and norms for the guests point Liquor Assessment Standards of the problem: click on wine issues to deal with. how to effectively sell wine how to regulate for the guests some wine how to accurately fill out the wine the fourth single payment drinks 2 work: presented drinks 1. presented to the steps of the wine and specifications presented to the drinks Assessment Standards of work: experience wine wine inspection procedures and norms experience wine Assessment Standards: Wine issuance response to a how to properly use circular tray how to use the large rectangular tray how to regulate the Chapter drinks 8 work experience for guests wine: Beer services 1. the beer steps norms beer Assessment Standards of work: Champagne champagne service steps and norms. champagne Service Assessment Standards of work: Wine wine service steps and norms wine Assessment Standards of work: Brandy service. brandy steps norms brandy assessment Grading work: Whiskey service. whiskey steps norms the whiskey Service Assessment Standards work six: Vodka services vodka steps norms the vodka Service Assessment Standards of work seven: agave service for a dragon agave steps specification agave Services Assessment Standards of eight work: cocktail service. cocktail service procedures and norms cocktail Services Assessment Standards: Wine service issues deal with how to service draft beer. modulation Pretty in Pink modulation Margaret. modulation Long Island Iced Tea 5. modulation bomber cocktails 6. modulation Bloody Mary 7. how. Codice articolo NG025055
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