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
Contact us