MODULE 1 Types of Restaurants Part I Types of Restaurants According to Food-style Part II Types of Restaurants According to Service-style Part 111 Westem-style Restaurants and Chinese Restaurants Part 1V Listen， Listen， and Listen MODULE 2 Food Service Staffing Part I The Basic Personnel Structure of a Restaurant Part II Organization of the Service Staff and Their Work Part 111 Guidelines for Service Staff Part IV Listen， Listen， and Listen MODULE 3 Reservation Part I Some Essentials of Reservation Arrangement Part II Guidelines for Taking Reservations Part m cases of Taking Reservations Part IV Listen， Listen， and Listen MODULE 4 Setting Table Part I Setting Tables Properly Part I1 Folding Napkins and Laying a Tablecloth ... Part I Table Setting for Chinese and Western Dinner，， Part 1V Listen， Listen， and Listen MODULE 5 Seating the Guest Part I The Essentials of Seating Part II Assigning Tables Part 111 Showing Guests to the Table Part IV Listen， Listen， and Listen MODULE 6 Recommending Dishes Part I Selling According to an Expressed Need Part II Suggesting Alternative Menu Items Part 111 Plus Selling Part IV Switching Customers to Available Foods Part V Listen， Listen， and Listen MODULE 7 Taking Orders Part I Menu Structure Part II The Breakfast Menu Part In Lunch and Dinner Part IV Listen， Listen， and Listen MODULE 8 Food Preparation Part I Pre-cooking Working Part II Methods of Cooking Foods Part Listen， Listen， and Listen MODULE 9 Beverage Service Part I Alcoholic Beverage Part II Wine and Food Part HI Wines Part IV Listen， Listen， and Listen MODULE 10 Alternative Services Part I Room Service Part 1I Fast Foods Part HI Take-away or Take-out Service Part IV Buffet Service Part V Listen， Listen， and Listen MODULE 11 Serving a Banquet Part I Banquet Service Part II The Menu Part HI Rules for Serving Banquets Part 1V Listen， Listen， and Listen MODULE 12 Healthy Eating Part I Nutrition and Healthy Eating Part II Eating Smart Part IH Creative Eating Part IV Listen， Listen， and Listen MODULE 13 Sanitation and Safety Part I A Welcoming Environment Part I1 Food Poisoning and First Aid Part 111 Personal Hygiene Part 1V Listen， Listen， and Listen MODULE 14 Handling Complaints Part I The Guest Is Always Right Part IX Dos and Donts of Handling Complaints Part lU Cases of Handling Complaints Part IV Listen， Listen， and Listen Tapeseript Reference Keys
鄂公網(wǎng)安備 42010302001612號 