Hospitality 4 - IN A MERICA 4. SPECIALS THAT THE SERVER...

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H OSPITALITY R ESTAURANTS FRONT OF THE HOUSE - EXPERIENCE OF DINING B ACK OF THE HOUSE - QUALITY OF DINING I NTERNATIONAL SERVICE STANDARDS - 1. A MERICAN - YOU GO SIT AT A RESTAURANT SERVER TAKES ORDER AND THEN BRINGS FOOD OUT ON A PLATE AND THEY SERVE YOU YOUR FOOD 2. F RENCH - TAKE ORDER GO TO KITCHEN , PARTIALLY PREPARE FOOD , BRING OUT AND FINISH PREPARING FOOD IN FRONT OF YOU 3. R USSIAN - FAMILY STYLE SERVICE , BRING DISHES OUT AND RIGHT NEXT TO TABLE THEY HAVE FAMILY SIZE PORTIONS AND PUT FOOD ON PLATE IN FRONT OF YOU S ERVERS - 1. MAIN JOB - TAKE ORDER AND BRING FOOD , SUGGESTIVE SELLING - SUGGEST FOOD TO SELL ( MOST PROFITABLE ) 2. MOST EXPENSIVE COMPONENT OF A SODA IS THE ICE 3. P IZZA IS THE MOST PROFITABLE FOOD
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Unformatted text preview: IN A MERICA 4. SPECIALS THAT THE SERVER REQUEST TO THEM B ACK OF THE HOUSE-MAKE THE FOOD . S ANITATION . Q UALITY OF THE FOOD . 1. MAKE SURE FOOD DOESN T GO OLD 2. DON T PREPARE TO MUCH FOOD IN ADVANCE 3. F OOD ALLERGIES 4. KEEP FOODS STORED IN RIGHT PLACE E XECUTIVE CHEF 1. HOW MUCH FOOD TO BUY 2. QUALITY OF FOOD 3. S CHEDULING EMPLOYEES 4. S EASONALITY- DIFFERENT TIMES OF THE DAY RESTAURANTS ARE BUSIER 5. C HECK ON MAINTENANCE OF MACHINERY 6. I NVENTORY...
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This note was uploaded on 08/30/2011 for the course HFT 1000 taught by Professor Staff during the Fall '08 term at University of Central Florida.

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Hospitality 4 - IN A MERICA 4. SPECIALS THAT THE SERVER...

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