The first section restaurant

First, the concept of restaurant

Second, the type of restaurant.

Iii. Restaurant facilities and equipment

Section 2 Restaurant service

First, the meaning of restaurant service

Second, the characteristics of restaurant service

Third, the elements of restaurant service.

Section 3 Politeness Cultivation of Restaurant Service

First, the instrument of restaurant service personnel

Second, the behavior of restaurant service personnel.

Thirdly, polite language in restaurant service.

Fourth, the etiquette in restaurant service.

case analysis

Chapter II Basic Skills of Catering Service

Section 1 Tray

First, the basic knowledge

Second, the light bracket operation specification

Third, the operation norms of large trusts

Section 2 Laying tablecloths

First of all, the tablecloth

Second, the main methods of spreading tablecloths

Third, replace the tablecloth operation specification

Four, Chinese tablecloth laying operation specification

Five, Chinese apron operation specification

Six, western food long table paving operation specification

Section 3 Set the table

First, the table setting equipment and requirements

Second, the Chinese zero table operation specification

Three, Chinese banquet table setting operation specification

Fourth, Western-style European breakfast is set.

Verb (abbreviation for verb) Set the table for lunch and dinner with western food.

Six, western banquet table.

Section 4 Napkin Folding

I. Types and characteristics of napkins

Second, the choice of napkin patterns

Third, napkin decoration

Fourth, the basic skills of napkin folding

Five, napkin folding operation specification

Section 5 Wine Service

First, the basic knowledge

Second, open the bottle.

Third, the operation of pouring wine

Section 6 Services

First, the basic knowledge

Second, the Chinese food serving operation specification

Three, several special dishes serving methods

Four, serving matters needing attention

Section 7 Cuisine Service

First of all, Chinese food is divided into dishes

Second, western-style pie dishes

Three, Chinese food operation specification

Four, China fish operation specification.

case analysis

Chapter III Zero Reception Service for Chinese Food

Section 1 Accepting guest reservation service

I. Booking Method, Contents and Precautions

Second, the telephone booking operation specification

Third, face-to-face appointment operation specification

Welcome guests to prepare in the second quarter

First, prepare before meals

Second, the welcome preparation operation specification

Section 3 Welcome Service

First, greet and guide the guests.

Second, arrange the guests to sit down.

Third, the service after the guests are seated.

Four, welcome service operation specification

The fourth quarter to accept the guest order service

I. Basic knowledge and skills

Second, the matters needing attention of ordering service

Third, the order service operation specification

Section 5 Food Delivery and Serving Service

First, the necessary utensils for restaurants to deliver food.

Second, the order of food delivery

Third, service.

Section 6 Tour service during dinner

I. Work Contents of Taiwan Province Scout Team

Second, the timing and specifications of replacing the pelvis.

Third, the replacement of ashtray operation specification

Section 7 checkout and cashier service

I. checkout type

Second, the checkout requirements

Third, the preparation of the checkout

Four, cash settlement operation specification

Five, check the settlement operation specification

Six, credit card checkout operation specification

Seven, sign the bill closing operation specification

Section 8 Fujian services

First, the main points of seeing off guests service

Second, the operating norms of Fujian and Fujian services

Section 9 Withdrawal Service in Taiwan Province

I. Requirements for quitting Taiwan

Second, the withdrawal operation specification

Section 10 Specification for zero-point service of Chinese food

First, the breakfast service operation specification

Second, the Chinese lunch and dinner service operation specification

case analysis

Chapter iv reception service of a la carte western food.

Section 1 Basic knowledge of western food

First, the characteristics of western dishes

Second, the main characteristics of western cooking

Three or five kinds of western food.

Fourth, the composition of western food.

Fifth, the collocation of western food and drinks.

Six, the characteristics of western restaurant management

Seven, formal western dining etiquette.

Section 2 French western food

I. Service characteristics

Second, the operation specification

Section 3 American Western Food Service

I. Service characteristics

Second, the operation specification

Section 4 Russian Western Food Service

I. Service characteristics

Second, the operation specification

Section 5 Western-style Zero Service Standard

First, the coffee shop breakfast service operation specification

Second, the lunch and dinner service operation specification

case analysis

Chapter V Chinese Banquet Service

Section 1 Reservation of Chinese Banquet

First, the way and content of banquet reservation

Second, the banquet list format

Three. Confirmation of banquet reservation

Fourthly, the transfer of banquet reservation and the change of reservation.

Section 2 Chinese Banquet Scene Layout

I. Factors to be considered and matters needing attention

Second, the scene layout

Section 3 Table Design and Seating Arrangement for Chinese Banquets

First, the overall requirements of Chinese banquet table design

Second, the platform design

Three. seating arrangement

Section 4 Design of Chinese Banquet Table

First, three-dimensional modeling.

Second, the plane modeling

Section 5 Comprehensive Services for Chinese Banquets

I. Ten Knows and Three Understandings of Banquet Service

Second, the banquet dishes out of the program

Three. Matters needing attention in banquet service

Fourth, the preparation procedures before the banquet

Five, the preparation procedure before the banquet.

Six, banquet service operation specification

case analysis

Chapter VI Western Banquet Service

Section 1 formal banquet service for western food

First, the characteristics and table design of formal banquets in the West

Second, the western formal banquet seating arrangements

Three, the western formal banquet service operation specification

Cocktail party service in the second quarter

First, the waiter division of labor

Second, the main points of holding cocktail parties

Third, the operation specification

Section 3 Cold Meal Reception Service

I. Mode of service

Second, the waiter division of labor

Third, the arrangement of dishes.

Fourth, the service during the reception.

Verb (abbreviation of verb) operation specification

case analysis

Chapter VII Tea Service

Section 1 The Development of Tea Ceremony in China

I. Tang Dynasty

Second, the Song Dynasty

Third, the Yuan Dynasty.

Fourth, the Ming Dynasty

Verb (abbreviation of verb) Qing Dynasty

Modernity of intransitive verbs

Section 2 Identification and Appreciation of Famous Tea

I. West Lake Longjing

Second, Dongting Biluochun

Third, Huangshan Mao Feng.

Fourth, Junshan Silver Needle

Five, Xinyang Maojian tea

Six, Anxi Tieguanyin

Seven, Qimen black tea

Section 3 Types of Tea and Tea Sets

First, the division of tea

Second, tea sets.

The fourth quarter tea brewing

First, the brewing of green tea

Second, the brewing of scented tea

Third, the brewing of black tea.

Fourth, the brewing of oolong tea

Five, gfd requirements for tea artists.

Chapter VIII Flower Arrangement Service

Section 1 Overview of Flower Arrangement

First, the origin of flower arrangement

Second, the types of flower arrangement

Third, the restaurant flower arrangement

Section 2 Selection of Flower Instruments and Materials

First, the choice of flower equipment.

Second, the choice of flower materials

Section 3 Flower Arrangement Design

First, the basic shape of flower arrangement

Second, the shape of the branches.

Third, the shape of the flower.

Fourth, the modeling of leaves.

Section 4 Basic Techniques and Preservation Methods of Flower Arrangement

First, determine the proportional relationship.

Second, cutting.

Third, bending.

Fourth, fixed.

Verb (abbreviation for verb) specific flower arrangement

Six, measures and methods to extend the flowering period of flower arrangement

Chapter IX Beverage Knowledge

Section 1 Basic knowledge of wine

First, the origin of wine

Second, the concept and classification of wine

Third, the terminology of alcohol.

Fourth, the function of wine.

Section 2 Brewing wine, distilled wine and mixed wine

First, make wine.

Second, distilled liquor

Third, the preparation of wine.

Section III Introduction of China Famous Liquor

First, liquor.

Second, yellow rice wine

Third, fruit wine

Fourth, beer.

Section 4 Soft drinks

First, coffee

Second, cocoa.

Third, tea.

Fourth, other soft drinks.

Chapter 10 Menu and Cooking Knowledge

The first section menu knowledge

First of all, the function of the menu

Second, the type of menu.

Third, the content of the menu

Fourth, the design of the menu.

Section 2 knowledge of dishes

First of all, briefly introduce Chinese food.

Second, the four major cuisines in China.

Third, other cuisines.

Fourth, other vegetables.

Section 3 Food Promotion

First, the role and requirements of restaurant service promotion

Second, the specific sales methods of restaurant services

Three. Matters needing attention in promotion in catering service

Fourth, marketing skills.

The fourth quarter of China's main areas and ethnic minorities' eating habits.

First of all, people's eating habits in major areas of China.

Second, the eating habits of major ethnic minorities in China

case analysis

Chapter XI Restaurant Service Psychology and Problem Handling Skills

Section 1 Differences in Guest Types and Dining Psychology

First, the types of guests are different.

Second, the psychological analysis of guests dining

Psychological analysis of guest complaints in the second quarter

First, a correct understanding of guest complaints

Second, the cause analysis of guest complaints

Third, the general psychology of guest complaints

Fourth, the countermeasures to deal with guest complaints

Section 3 Handling Skills of Common Problems in Restaurants

First, the handling skills of ordering service problems

Second, the handling skills of catering service problems

Third, the handling skills of restaurant safety problems

Four, the settlement service problems in the handling skills

Fifth, the waiter skillfully uses language in his work.

case analysis

refer to

appendix

Appendix 1 western tableware and its use

Appendix II National Professional Standards for Restaurant Waiters

Appendix III General English for Restaurant Service

Appendix IV Frequently Asked Questions of Restaurant Service