MODULE 1 Types of Restaurants
Part Ⅰ Types of Restaurants According to Food-style
Part Ⅱ Types of Restaurants According to Service-style
Part Ⅲ Westem-style Restaurants and Chinese Restaurants
Part Ⅳ Listen, Listen, and Listen
MODULE 2 Food Service Staffing
Part Ⅰ The Basic Peonnel Structure of a Restaurant
Part Ⅱ Organization of the Service Staff and Their Work
Part Ⅲ 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 Reservatio
Part Ⅲ cases of Taking Reservatio
Part Ⅳ Listen, Listen, and Listen
MODULE 4 Setting Table
Part Ⅰ Setting Tables Properly
Part Ⅱ Folding Napki and Laying a Tablecloth
Part Ⅲ Table Setting for Chinese and Western Dinner
Part Ⅳ Listen, Listen, and Listen
MODULE 5 Seating the Guest
Part Ⅰ The Essentials of Seating
Part Ⅱ Assigning Tables
Part Ⅲ 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 Ⅲ Plus Selling
Part Ⅳ Switching Custome to Available Foods
Part Ⅴ Listen, Listen, and Listen
MODULE 7 Taking Orde
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 Ⅲ Listen, Listen, and Listen
MODULE 9 Beverage Service
Part Ⅰ Alcoholic Beverage
Part Ⅱ Wine and Food
Part Ⅲ Wines
Part Ⅳ Listen, Listen, and Listen
MODULE 10 Alternative Services
Part Ⅰ Room Service
Part Ⅱ Fast Foods
Part Ⅲ 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 Ⅳ Listen, Listen, and Listen
MODULE 12 Healthy Eating
Part Ⅰ Nutrition and Healthy Eating
Part Ⅱ Eating Smart
Part Ⅲ Creative Eating
Part Ⅳ Listen, Listen, and Listen
MODULE 13 Sanitation and Safety
Part Ⅰ A Welcoming Environment
Part Ⅱ Food Poisoning and Fit Aid
Part Ⅲ Peonal Hygiene
Part Ⅳ Listen, Listen, and Listen
MODULE 14 Handling Complaints
Part Ⅰ The Guest Is Always Right
Part Ⅱ Dos and Donts of Handling Complaints
Part Ⅲ Cases of Handling Complaints
Part Ⅳ Listen, Listen, and Listen
Tapeseript
Reference Keys