Search Results: 'Plus'
Server / Steward / Waiter / Captain Training
eBook (ePub): $8.44
Do you want to become a professional Waiter, Steward, Server or Captain? Do you want to improve your existing service skills? Do you intend to improve your chances of getting a good position as a... More > waiter, server or captain and increase your salary or move up the ranks, or work for a more upscale establishment? The Hospitality Plus ‘’Professional Server Training’’ Manual will assist you in all of the above. Study it thoroughly, answer the questions and take the test when you feel ready. The Certification you receive when you pass the exam will put you above your peers in the restaurant industry. You will possess what most servers don’t: proper server training with a certification which will elevate you to the level of a professional in your field.< Less
Dish Washer and Busser Training
eBook (ePub): $8.44
Hospitality Plus provides you with the training you need to be successful. As a Dishwasher you’ll be an important part of every meal a restaurant serves and each guest’s experience in a... More > restaurant. Each restaurant takes great pride in serving quality food and maintaining an extremely clean restaurant. These high standards can only be maintained through great people like you who share the restaurant’s values and desire to do the very best job possible for the guests every day. The guidelines listed on the following pages have been established to help you in your effort to provide these qualities to the restaurant’s guests. Along with the hands-on training you will receive, this manual will provide answers to questions you may have regarding a restaurant’s operating procedures.< Less
eBook (ePub): $69.99
Hazard analysis and critical control points, or HACCP is a systematic preventive approach to food safety and biological, chemical, and physical hazards in production processes that can cause the... More > finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc HAZARD ANALYSIS CRITICAL CONTROL POINTS HACCP is an internationally recognized method of identifying and managing risk The production and distribution of food are the most significant aspects of its quality and safety. HACCP is an integrated control system of food safety at all stages of its production and distribution Provides vendors, the public and government sector bodies with a high degree of comfort that food safety is being taken seriously and is well managed< Less
Restaurant Hostess and Host Trainig
eBook (ePub): $8.44
The host or hostess plays an important part in the “service experience” as he or she is the first person the customer sees and the last person the customer says goodbye to. The host... More > therefore should be upbeat, friendly and helpful to customers. Being well dressed, neat and clean are part of the job description. The way a host looks, the tone of voice, grooming and personal hygiene, handshake, eye contact, and body posture have a profound effect on how other people will perceive him initially, in the crucial first few minutes of your conversation . At the Front Desk, you are the “First Impression” Your job is CRUCIAL as to whether or not guests enjoy their dining experience and if they will return again. Whilst talking to a guest on the phone, always smile while you are talking, monitor the pace and volume of your voice.< Less
The Bartender's Bible
eBook (ePub): $39.99
CONTENTS 1. Introduction 2. Attributes of a Professional Bartender 3. Top Qualities of a Professional Bartender 4. Basics of Bartending and Mixology 5. Setting up the bar 6. Setting up the Bar... More > Station 7. Setting up the Coffee Station 8. 3 Compartment Sink 9. Table Setting 10. Formal Place Setting 11. Alcohol Awareness 12. Mixology-The Art of Mixing 13. How to Free Pour Alcohol 14. How to Pour a Perfect Draft 15. Glasses 16. Stocking the Bar 17. Bartending Tools 18. Garnishing 19. Wine Service-Process of Serving Wine 20. Food Service Process 21. Bar Hygiene and Sanitation 22. Employee Appearance and Hygiene 23. Safety and Sanitation 24. Hygiene and Food Safety-In a Nutshell 25. The Guest-All you need to know 26. Handling Guest Complaints 27. Selling and Up Selling 28. Basics of Bar Management 29. How to prevent Bar Pilferage and Theft 30. Alcohol Costing-Pour Cost 31. Cocktail Recipes every Bartender must know< Less
Line Cook Prep Cook Training
eBook (ePub): $19.44
Although a line and prep cook get a lot of hands on training working in a kitchen under the guidance of a Chef, it helps them get a good placement and a higher salary if they possess culinary... More > knowledge and basic kitchen knowledge. This training manual will you get better equipped to get a great job or hone your skills if you are already working.Learn all you need to get that call from a great restaurant or food service place.< Less
eBook (ePub): $0.00
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101 Stucco Facades
eBook (PDF): $0.00
A typology study of 101 stucco facades along the major east-west corridors in the city of Los Angeles.
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