MODULE 3 Restaurant Personnel

OBJECTIVES

On completion of this module the student will be able to:

• Explain the problems of recruiting staff of a restaurant
• Analyze the factors for the selection staff restaurant.
• Design the organizational structure of food and beverage department.
• Name the supervisory staff of the restaurant, indicating the English and French name.
• Indicate the tasks and responsibilities of the staff of the restaurant.

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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