Titlebook: Mastering Restaurant Service; H. L. Cracknell,G. Nobis Textbook 1989Latest edition Macmillan Publishers Limited 1989 organization.organiza

Interlocking

Restaurant Staff, chosen carefully for his or her personal attributes, which include certain inborn social graces that cannot be instilled by training. The higher each person progresses up the career ladder, the more cultivated must he become because he is then totally exposed to personal contact with customers and

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缺乏

Restaurant Organisation,r the entire operation covering every detail, will result in a smooth, relaxed working atmosphere conducive to good staff relations, which in turn should ensure satisfaction on the part of the customers. A restaurant is only as good as its head waiter and it is essential that he commands the respect

atopic

滔滔不絕地講

障礙

Service of Poultry, Game and Meat Dishes,me under the heading of à la carte. Table d’h?te foods are those that have been prepared in advance for a particular meal and can be served immediately, whereas à la carte dishes are cooked to order. Some à la carte dishes are prepared or finished at the table in front of the customer, often with th

萬花筒

微塵

榮幸

Function Catering,le. Any party of customers larger than can normally be seated at one table in a restaurant may be given a private room, where available, and a meal served to a larger number than that may be termed a banquet.

prosperity