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Price: 1415.00 RUB
Master the Art of Restaurant Service with This Essential Textbook
Dive into the professional world of hospitality with this comprehensive учебное пособие (study guide), designed for students and professionals alike. Aligned with the Federal State Educational Standard for secondary vocational education, it covers key specializations including "Cooking and Confectionery" (TOP-50), "Organization of Service in Public Catering," and the profession of "Waiter, Bartender." The book serves as a core resource for the "Organization of Service" discipline and the "Organization of Service in Public Catering Establishments" module.
Inside, you'll explore the intricacies of guest service processes across various types and classes of food service enterprises. It details methods for evaluating service quality, examines the latest trends in restaurant concept and style, and outlines requirements for premises and equipment. The guide provides a thorough breakdown of modern tableware, glassware, and cutlery, along with step-by-step stages of service, including staff-led methods and self-service. It also defines the role and qualification standards for service personnel.
Ideal for students of secondary vocational education and practical workers in the food service industry.
Price: 1415.00 RUR
