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Introduction 3


1. Explanatory Note 5

1.1. Creative description of the topic 5

1.2. Description of the interior sales area 8

1.3. Determination of uniform service

13 Staff


2.Raschetnaya part 14

2.1. Receiving Order 14

2.2. The menu, wine list 16

2.3. Calculating the number of staff 18

2.4. Calculation of floor space 19

2.5. Calculating the number of furniture 20

2.6. Calculation of tableware, appliances 21

2.7. Calculation and preparation of applications serviznuyu on production, buffet 22

2.8. Training room for service 24

2.8.1. The division of responsibilities between the waiters on the preparation room 24

2.8.2. Making tables 27

2.8.3. Table setting 29

2.9. Organizing Banquets 31

2.9.1. Briefing waiters 31

2.9.2. Distribution service waiters 34

2.9.3. Scenario Service 37

2.9.4. Organize music service 39


3. The graphical part 40

3.1. Layout of retail space 40

3.2. The layout and placement of equipment on the trading floor 41

3.3. Driving tableware (fragment) 42


List of literature used 43


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