Medium of Instruction:
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Cantonese
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Certificate:
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Students who have obtained an overall passing grade of the course and met the attendance requirement will be issued a course certificate by UTM. The passing grade of the course is 50.
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Course Code | Sub Code | Course Start Date | Course End Date | Class Schedule |
CA139 | 2002 | 2020/09/22 | 2020/10/13 | View |
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Objective:
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Upon completion of the course, students will be able to
• understand the basis of Chinese restaurant service industry
• know about the professional food and beverage knowledge of Chinese restaurants
• master professional Chinese restaurant service skills
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Outline:
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• Introduction of Chinese restaurant service industry
• Chinese restaurant tableware and utensils knowledge
• Techniques on using and handling utensils
• Setting up the restaurant
• Cleaning and closing the restaurant
• Chinese restaurant service sequence knowledge and practice
- Setting up the table
- Welcoming guests
- Taking the order
- Placing the order
- Using trays
- Serving beverages
- Serving meals
- Presenting the bill
• Key issues in providing Chinese restaurant quality service
• Menu and food knowledge
• Table condiment and sauce knowledge
• Chinese liquor knowledge
• Chinese tea knowledge
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