Action plan and program for retraining people from working bureau / NAV in the profession of waiter

Offentlig prosjektsammendrag

Panic Servering AS an action plan and program for retraining people from working bureau / NAV in the profession of waiter What contains the action plan and program of Panic Servering AS for requalification people from working bureau / NAV to waiters ? The action plan and program of Panic Serving for requalification people from working bureau / NAV to waiters contains rules regarding the appearance and behavior of gastronomy workers , explained in detail the service process with examples of conversation with guests ( reservation , reception and accommodation of guests , receiving orders , service , upservice , charging for services , farewell of guests ), ways and systems of serving , serving dishesaccording to the menu ( serving rules ) , knowledge and serving of alcoholic and non-alcoholic beverages with an adequate selection of glasses , preparation and serving of cocktails , preparation and serving of hot and cold drinks , serving of wine , principles of pairing food and wine ( the influence of sweetness , acidity , salt , tannins , amounts of alcohol , oak , etc.) , pairing wine with appetizers , fish , meat , pastries , cheese and desserts , knowledge and serving of beer , a pairing of beer and food . There is also a chapter on attractive food presentation , service from the manager's perspective ( procurement , price formation , restaurant sales improvement , customer relations and satisfaction control , application of sanitary measures and safety , modern operating systems , etc. ) , rules of good behavior at the table . Last but not least important item , practical training in learning waiter settings and techniques that will be applied during the work in the gastronomic facility and which will make up the majority of the retraining program .