Basic Cookery for Foundation Learning by Keyth Richardson PDF

By Keyth Richardson

ISBN-10: 147180819X

ISBN-13: 9781471808197

Study the fundamentals of the hospitality and get ready for development to extra research or employment with this new textbook designed particularly for starting place rookies. this is often the precise source for somebody practicing beginning studying classes in hospitality and catering, together with creation to the Hospitality at access point or point 1, the extent 1 NVQ in nutrition education and Cooking or different starting place Vocational experiences programmes that include uncomplicated nutrition instruction and cooking abilities. it's illustrated with enormous quantities of photographs that convey the hospitality to existence. - Outlines the fundamentals of operating within the hospitality with transparent, easy-to-understand language and photographs to assist visible newbies - Works via uncomplicated recipes with transparent step by step sequences - presents assorted actions all through to aid scholars take note key proof simply - Differentiates with 'Stretch your self' actions

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Stretch yourself Practise your interview skills with another student in your group. Take it in turns to interview each other for a job, and then feed back to each other on what went well and what did not go so well. indd 23 23 24/03/14 11:36 PM Chapter 12 Customer service Introduction to thein hospitality the hospitality industry industry Learning objectives By the end of this chapter you should: Q Know the importance of good customer service Q Know the benefits of good customer service Q Be able to communicate with customers in the hospitality industry Q Know the importance of good personal presentation What does customer service mean?

Indd 46 3/21/14 7:57 PM There must also be a procedure set up for the collection of empty trays and used crockery: Q In hospitals and care homes this is done at the end of a meal. Q In a hotel it may be done by the housekeeping staff when they service the rooms. Guests will usually put the tray outside their door when they have finished their meal, for it to be collected by housekeeping. Equipment It is important that trays are: Q light to carry Q strong, so they do not bend Q easy to clean, preferably by putting them through a dishwasher Q non-slip Q easy to stack.

Some customers will judge a business on how good the written English is and see poor spelling or poor grammar as a sign that the business does not care how it comes across. indd 26 24/03/14 11:44 PM Q Where firms send out email or text reminders to customers, these must be businesslike and friendly. Make sure written communication is appropriate Activity 1 Search for a local hotel or restaurant website and see how easy it is to use. 2 Does it make you want to stay in the hotel or eat in the restaurant?

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Basic Cookery for Foundation Learning by Keyth Richardson

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