酒店服務(wù)手冊(cè) 前廳和西餐廳服務(wù)（Front Office Service and West Restaurant Service）

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作　者：	周艷，朱勇編
出版社：	蘇州大學(xué)出版社
叢編項(xiàng)：
標(biāo)　簽：	暫缺

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京東 (￥15.80)

ISBN：	9787567212640	出版時(shí)間：	2015-06-01	包裝：	平裝
開(kāi)本：	16開(kāi)	頁(yè)數(shù)：	125	字?jǐn)?shù)：

內(nèi)容簡(jiǎn)介

　　《酒店服務(wù)手冊(cè) 前廳和西餐廳服務(wù)》針對(duì)酒店服務(wù)人員的崗位工作需要，借鑒澳大利亞藍(lán)山酒店式教學(xué)模式下教材建設(shè)經(jīng)驗(yàn)，結(jié)合國(guó)家職業(yè)技能標(biāo)準(zhǔn)設(shè)計(jì)編寫(xiě)而成?！毒频攴?wù)手冊(cè) 前廳和西餐廳服務(wù)》分為兩大模塊，前廳服務(wù)和西餐廳服務(wù)，各模塊下根據(jù)工作流程設(shè)置不同專(zhuān)題，大量充實(shí)與項(xiàng)目．內(nèi)容相關(guān)的知識(shí)，實(shí)現(xiàn)課程教學(xué)目標(biāo)。

作者簡(jiǎn)介

暫缺《酒店服務(wù)手冊(cè) 前廳和西餐廳服務(wù)（Front Office Service and West Restaurant Service）》作者簡(jiǎn)介

圖書(shū)目錄

Part 1 Front Office Service
Chapter 1 Reservation
ReselVation Procedure
Related Opera Operation
Practice
Chapter 2 Check In
check-in Procedure
Related Opera Operation
Practice
Chapter 3 Check Out
Check-out Procedure
Related Opera Operation
Practice
Chapter 4 Related Skills
Telephone Efiquette
Complaints
Practice
Part 2 West Restaurant Service
Chapter 1 Food Service Preparation
Food Service Preparation Procedure
PersonaI Grooming standards
Service Standards：Hygiene
Cutlery and Tableware Preparation
PoIishing
Table Setting
Station Mise-en-place
Related Knowledge and SkillS
EtiqueRe and Manners in the Restaurant
Points for Effective service
Food Service Equipment
Laying the Table Cloth
Napkin Folds
A La Carte Table Setting
Menu
Practice
Chapter 2 During Food Service
Food Service Procedure
Greeting and Seating Guests
Opening Napkins
Water Service
Bread Service
Presenting the Menu
Taking Orders and Correcting the Covers
Servi ng Guests
Clearing Plates
Related Knowledge and Skills
Order Taking and Docket Writing
Styles of Service
Wine Service Procedure
Points to Remember
Tea／Coffee Set．up，Service Procedure
Practice
Chapter 3 End-of-Food Service
End-of-Food Service Procedure
Preparing and Presenting a Bill
Farewelling the Guests
Tidying，Clearing and Resetting
Related Knowledge and Skills
BiII Writing
Methods of Pavment
Table Cloth Changing
Practice
Appendix
References