Organization of the work of the food service of hotel enterprises. Tutorial

The features of the organization of the work of the food service of hotel enterprises are characterized. The requirements for the commercial and production facilities of the food service, for personnel are identified. The rules for the storage and accounting of raw materials, conducting accounting and management accounting, work with software systems, various types of equipment are described. The basic requirements of the organization and provision of food services in hotel enterprises are analyzed, including on the basis of regulatory documents, as well as special types of guests service. The requirements for the quality of production and sale of culinary products, features of the provision of food services in the conditions of pandemia, as well as world cuisines, business communication processes, etiquette, methods for resolving conflict situations with guests are considered.
corresponds to the Federal State Educational Standard in the last generation.
For undergraduate students studying in the direction of "hotel business"