MODULE 6
Mise en Place for Restaurant
OBJECTIVES
On completion of this module, the student should be able to:
- Explain the usefulness of analytical program tasks of the waiter
- Carry out the necessary preparatory work for the restaurant, for breakfast, lunch and dinner service by applying the rules of restaurant skills
- State the factors that determine the division of labor for each waiter in the dining room
- Prepare the guest’s towels into different shapes
- Perform the necessary tasks at the end of the food service
Price: 10 Euro (includes: Word Files, PDF Files and Power Point Presentation)
All Modules: Special Price from 160 Euro into 100, include Waiter’s Manual
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