This Manual is designed to provide the employee with a full knowledge of how to provide a Carvery service. They will learn the correct procedures associated with laying up the Carvery, the importance of displaying foods correctly and maintaining all foods at the correct temperature. They will also learn the importance of maintaining a clean dining and service area and the procedures associated with maintaining a hygienic work area.
Training Manual created in Microsoft Word Format
No. of Pages: 12
Contents: Trainee Information Certificate of Completion Introduction Be Organised Equipment for Service Set up of Tables in the Restaurant Set up of Carvery Area The Carvery – Maintaining Good Service Serving Customers from the Carvery Self Assessment Test
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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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