General description
The course includes identifying the importance and nature of hotel work, identifying food service, the organizational chart, the tasks and sequence of workers in it, equipment and equipment, and knowing the professional rules, as well as how to prepare the service place and cleaning methods for food utensils and minage and how to prepare it. The course also explains how to spread whiteness on the table and how to prepare the table before and after and service in the restaurant and types of food service and service descriptions and the profession of the host and the type of service and its methods in the restaurant, in addition to the methods of the reservation system and instructions related to restaurants, work schedule and holidays and dealing with the order voucher and menus and their types and planning and pricing and room service in the hotel - preparing hot and cold drinks - and terms used in food service.
Learning outcomes:
At the end of this course, the student will be able to:
- Identify the nature of hotel work and the ability to know its position within the job sequence.
- Identify the equipment and the ability to deal with it.
- Follow professional rules during work.
- Identify how to prepare the service place and how to clean it and prepare the food utensils after polishing them and preparing the enamel for each meal.
- Learn about how to setup the table and deal with blankets and throws and how to prepare the table and tools for meals.
- Be a good host in food service and identify the service methods in restaurants according to their type and the type of meals.
- Identify the reservation system and how to deal with it through any communication.
- Be able to take the order and how to deal with it according to the rules.
- Identify the types of menus and their method and how to plan them according to the type of restaurant.
- Learn how to prepare hot and cold drinks and how to present them