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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Training Manual created in Microsoft Word Format
