42 Features of the organization of receptions and bank services

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Description

Features service organization of receptions and banquets
Contents

Введение……………………………………………………………….…..….…...3
1. Overview of the Company ........................................ ... ..5
2. Specifications and technical documentation, regulating the activities of catering ................................. 7
3. Preparations for banquet events .................. ... ............... ... 11
4. The procedure and rules, for the menu ............... ... ...... 19
5. Registration and maintenance methods ..................................... ... 20
6. Personal Plan headwaiter ...................................................... ... 21
7. Meeting and accommodation and service concept ............ .. ...... ..22
8. Duties of the waiters service banquet and rules обслуживания…………………………………………………………………….23
9. Cleaning, transport and delivery of dishes ................................................ 24
Заключение………………………………………………………………….……26
References ........................................................................ 28
Приложения………………………………………….…………………………..29



Introduction


Among catering principal place occupy restaurants, cafes and bars. They play a significant role in organizing the rest of the population. These companies supply not only visited to eat, but also to celebrate the anniversary of an important event in the life of a man of a team, to hold a wedding celebration, a business or an official meeting, simply relax in the circle of close friends. In the process of long-term development of the industry of public catering has developed a complex system of care, which has different forms. Many companies are focusing their efforts on any one form or another form of service, while others introduce more complex, combined forms. Such an order, on the one hand, complicates the work of the company, but on the other hand - attracts a large number of visitors and, consequently, contributes to the growth of trade turnover and profits.
Along with these types of services as a service for visitors to the tables on the trading floor, self-service, catering services, catering, there is a form of service as a banquet.
Nowadays banquets in the restaurant is comparable with the premiere of the theater where the troupe has the opportunity to show their best professional quality large number of spectators. And staff of the restaurant, serving a banquet to welcome must demonstrate high standards of service, show your professionalism and provide a good mood all the commemorative events, thereby creating the conditions for a good rest. The correct and precise organization of the staff catering depends on mood and well-being of all guests. Service culture - one of the main criteria in the evaluation of the waiters.
Banqueting lately is very popular. They were satisfied with the summit and just with friends and relatives. The reason for such actions can serve different events: official or diplomatic meetings, meetings of foreign ambassadors, government receptions, protocol signing, theatrical techniques, the conclusion of business agreements, important dates, family holidays. The knowledge and skills of the waiters serve the banquet or other events are very important. You must be able to clearly organize banquets, to prepare the room where the banquet will be held. The most important in the course of a particular feast is the service that is different depending on the type of banquet. Maintenance personnel need to know these features to ensure the passage of a banquet at the highest level.
The purpose of this course is to discover the main features of the service banquets.
To achieve this goal were as follows: to characterize the types and forms of banquets; analyze the process of preparation and organization of banquets and review the work of the waiters at the banquet.
Coursework consists of an introduction, three chapters, conclusion and bibliography. The first chapter

Additional information

Volume, p. 35 Year of 2010

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