Organization of service in public catering. Educational guide. FGOS
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The textbook was compiled in accordance with the Federal State Educational Standard of Secondary Professional Education in the specialties of the Cook and Confectionery (TOP-50), "Organization of service in public nutrition" and the profession "waiter, bartender". The educational publication is intended to study the general professional discipline "Organization of Service" and the Professional Module "Organization of Service in Catering Organizations".
The manuals considered issues related to the organization of the process of servicing guests at the enterprises of the food industry of various types and classes. Methods of assessing the quality of services are set out. The main directions and trends of the formation of the concept and style of restaurant service enterprises, the requirements for premises and their equipment are considered. The characteristic of all types of tableware, glass and devices is given, taking into account current trends. The main stages of service are covered in detail, forms and
The manuals considered issues related to the organization of the process of servicing guests at the enterprises of the food industry of various types and classes. Methods of assessing the quality of services are set out. The main directions and trends of the formation of the concept and style of restaurant service enterprises, the requirements for premises and their equipment are considered. The characteristic of all types of tableware, glass and devices is given, taking into account current trends. The main stages of service are covered in detail, forms and
Author:
Author:Ладнова Ольга Леонидовна, Корячкина Светлана Яковлевна
Cover:
Cover:Hard
Category:
- Category:Business & Money
- Category:Travel & tourism
Publication language:
Publication Language:Russian
Paper:
Paper:newspaper
ISBN:
ISBN:978-5-222-36487-1
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