This Manual is designed to provide the employee with a full knowledge of all requirements of clearing and preparing tables for different types of service.Upon completion, they will be able to explain the different types of covers (breakfast, table d’hote, a la carte, etc), know the importance of ensuring all the dining furniture and all service equipment to be used is clean and undamaged, and placed in the correct position before service, as well as be well versed in all procedures associated with preparation and clearing.
Training Manual created in Microsoft Word Format
No. of Pages: 11
Contents: Trainee Information Certificate of Completion Introduction Preparation for Table Service Duties at Completion of Service Checking Stock Levels for Service Condiments & Accompaniments Organisation & Efficiency Self Assessment Test
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John Ryan from CB Richard Ellis, Hotels and Licensed Trade Division, argues viewing the pub as a piece of property and not just a business.
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Bar Operations Features
The Complete Training Manual CD 25 Manuals created in Microsoft Word format make
them easy to edit and tailor to your specific needs. Each Training
Manual contains complete training info as well as a Certificate of
Completion for each trained staff member
Basic Food Hygiene - Certified Course - CD Legislation requires all staff who handle food on a day to day basis in their job to be trained to level 1, Basic Food Hygiene. Use this certified course to train your staff and offer unlimited use through easy learning modules
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