Hospitality and service in the food industry. Tutorial
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The training manual discusses the aspects of the corporate culture and the mission of the restaurant in the hospitality and service industry, as well as the features of the restaurant service and approaches to evaluating its quality, a description of the material and technical equipment of the provision of service services is considered, the organization of various types of service is considered, the ethical and aesthetic aspects are covered activities of food and standardization issues.
compiled taking into account modern regulatory legal documents, contains illustrations, tables and examples.
For students of institutions of secondary vocational education studying in specialties on 02/19/10 “Technology of catering products”, 43.02.11 “Hotel Service”, 43.02.01 “Organization of service in public nutrition”
compiled taking into account modern regulatory legal documents, contains illustrations, tables and examples.
For students of institutions of secondary vocational education studying in specialties on 02/19/10 “Technology of catering products”, 43.02.11 “Hotel Service”, 43.02.01 “Organization of service in public nutrition”
Author:
Author:Rozhdestvenskaya Lada Nikolaevna
Cover:
Cover:Hard
Category:
- Category:Business & Money
Publication language:
Publication Language:Russian
Paper:
Paper:Offset
ISBN:
ISBN:978-5-16-016163-1
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