This training manual has been developed after understanding the problems that personnel in hotel and restaurant operations face in imparting training. The manual, after a thorough job analysis of the various positions in food and beverage, is divided into two sections, the Waiter and the Restaurant Supervisor. Each section is then divided into three parts: Knowledge, Skill and Attitude. The section on Knowledge pertains to all cognitive inputs directly or indirectly connected with the job. The skill portion concentrates on the methodology of carrying out a particular activity. The Attitude section deals with the desired staff psychology. At the end of some sections, the appropriate training methodology that should be employed has been mentioned as a guide to trainers.Table of Contents:PART I : The Waiter1. Knowledge2. Skills3. AttitudesPART II : The Restaurant Supervisor1. Knowledge2. Skills3. Attitudes
|Title:||Food and Beverage Service Manual||Publisher:||Tata McGraw-Hill|
|Edition:||Paperback 1st Edition|
|No. of Pages:||150|
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