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paperback. Condición: New. Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Paperback. Pub Date: November 2012 Pages: 178 in Publisher: People's Posts and Telecommunications Press Fu Buke hotel front-line staff training series: the Hotel Western waiter Fine Manual (comics Illustrated Edition) West restaurant service preparation. booking. swing sets. reception. a la carte. a detailed description of the point drinks. serving. and Western banquet services work matters. Includes work matters steps norms. Assessment Standards. problem solve and deal with three modules. Comic book interspersed with flowchart. both interesting and operability. Fu Buke hotel front-line staff training series: the Hotel Western waiter Fine Manual (comics Illustrated Edition) applies to the hotel middle managers. front-line employees. especially new employees. as well as reading and use of hotel trainer. Contents: Chapter Service ready 9: grooming instrument. Finishing grooming steps and norms finishing grooming Assessment Standards of work: prepare tableware. Prepare cutlery of step with the norms 2. Prepare tableware assessment score standards work: sanitation. hygiene steps and specifications 2. hygiene assessment score for four: check the facilities and equipment. checking facilities steps norms 2. checking facilities assessment score standards work: Prepare the butter and basil 1 Prepare butter and basil Assessment Standards of work six: Prepare the olive oil and vinegar. prepare the step with the norms of the olive oil and vinegar. prepare butter and basil steps the specification. prepare the olive oil and vinegar Assessment Standards work seven 1. prepare the salt and pepper to step norms 2: Prepare the salt and pepper. prepare the salt and pepper Assessment Standards work eight: Prepare lemon and ice water 1. prepare the lemon and ice water step specification 2. prepare lemon and ice water assessment score standard working nine: Check the menu and wine list check the menu and wine list steps and norms check the menu and wine list Assessment Standards: Service to prepare questions deal with 1. standardize Western waiter dress. waitress how to regulate the makeup play second chapter admissibility book three: accepting telephone booking. accepting telephone reservations steps and norms. accepting telephone reservations Assessment Standards of work: Accepting to store booking acceptance to store booking steps and specifications 2. accepting Book Assessment Standards of work to the shop: accepting reservations canceled. accepting reservations canceled step with norms. accepting reservations canceled Assessment Standards: accepting the booking problem coping 1 how to regulate telephone etiquette to how to handle reservation change Chapter Western swing sets 3: napkins. napkins steps and norms. napkins Assessment Standards work: Shop Wallpaper 1 Shop tablecloths step with the norms Shop Wallpaper Assessment Standards work: swing table 1. swing sets step specification. swing sets Assessment Standards: swing sets deal with how to deal with the buffet receptions placed how to handle carte menu pendulum Chapter receptions in seven working work: to greet the guests. greet guests step specification. greet guests Assessment Standards: lead guests. leading the guests step with the norms lead guests Assessment Standards of work: open napkins Open napkins steps and specification 2. Open napkins Assessment Standards of work: ice lemonade service ice lemonade service steps norms ice lemonade service examination score work five: bread service Bread steps norms Bread Assessment Standards of work six : aperitif service. aperitif steps norms 2. aperitif Services Assessment Standards work seven: towel service. towel service steps norms towel Services Assessment Standards: response to a receive guests. how the seating arrangements for guests how to deal with guests expressed the Chapter events talk a la carte service three working work: goes t.