แผนก F&B F&B Department F&B Department is a Department of service, food and beverage, Food and Beverage Service Department or the chance to direct contact with the guests. Or how to serve is important not inferior to the taste or quality of the food, and have some time to think, more importantly, the value of the food. However, both good, in parallel, to the food and service is good with tongoroi. The restaurant is at guest satisfaction. Staff polite and friendly staff and always must be regarded as the most valuable of the food. Only. A good waiter will need to have the skills who have expertise in the work done, the food scoop by scoop from the big bowl and using utensils, just 3-4 dishes and the cuisine is not to feed six, etc. All waitresses must have the skills to communicate with people. Because I want to talk to the guests of the restaurant. All of the waitresses said that as a consequence "of the food force" one because the authorities suggest or sell food-related departments made up the customer base. Waitress WINS clients to recognize a commitment of time and place to talk with working agile and knowledgeable in the work itself, responsibility, for example, can guide the customer to place an order, a customer replied, and explained how the food is cooked by the way? Services also include the proper strokes, such as when a guest wants to rapid responsiveness, hurry fast, etc. Waiter should know in advance what its is required before the right to pakkho. In addition, employees should prepare in advance to stage 1 always kitchen departments, such as rushing to say that there is a huge khaekklum coming, so that cooks and can be prepared ahead of time. In the case of a small restaurant with waitresses 2-3 workers in the waiter's responsibility to break the edge khaikwang. Is as follows:1. decorative or arranged restaurant, good and comfortable.2. the placement of chairs, and linens on the table.3. the reception desk by customers into telephone book.4. welcome customers.5. the order or instructions about food and drink from the customer.6. bring food and drink to serve7. keep the customer dining table when finished.8. say you will return or when special guest.9. clean the dining room In the case of a large restaurant have so many officers, the roles and responsibilities of each person, so divide the distribution. Is as follows: 1. the Manager of the restaurant (Restaurant Manager) acting administrator is responsible for the dining room in every subject. Place/service standards Plan, schedule and employee coaching to front desk reception staff take a customer to the customer table, and when it is required that the Manager is responsible. 2. the Head waiter (Waiter/Waitress Lady Head Head man or Maltre Maltre d'Hotel or popular, also known as D.) is Executive Vice President of restaurant. If it's a small restaurant, who oversees the entire restaurant. In the case of a large restaurant, there will be many people who head to take care of 3-4 khetborikan or the Station is responsible for the restaurant, each employee must receive. Responsibility and customer care which Station will sit where there are several desks, Head Waiter duties that need to control the flow of the waitresses in their responsibilities, such as helping the customer sitting at desks taking orders from customers and want to order food.• The annual County Senior waitress (or Waiter/Waitress Station Station Chef de Rang) is responsible for serving multiple customer service desks or in the Station or their County. Most will have integrated together to form dash people order food and keep it on the table, such as modified equipment, knives, utensils, food for customers that order and clear the TA to eat is ready.• The Assistant waiter (Waiter/Waitress Commis Commis) is responsible for helping to clear tables dining table. In General, the Assistant waiter will lift the food from the kitchen done rooms. Food and bring them back to the customer use equipment in the kitchen to keep the Department cleaner Stewart. In Thailand, a popular call Boy/Bus Bus duty, this Girl has a "food rush, CLEA desk."• Employees serving alcohol (Wine Waiter/Waitress, or put mail Wine Sommellier Alice ye) The command or order is served on liquor or alcoholic beverages total. Do not drink tea category. 3. the cashier or the cashier (Cashier) is responsible for issuing receipts, and collect money, but people who take the receipt to the customer: waiter. 4. the attendant liquor bar (Barman/Barmaid, Barperson, Bartender) Bartender in English, it can be both male and female employees, but in Thailand it is called a Bartendee if a woman will bar liquor must have knowledge about mixing alcohol, which must be learned, but the ultimate v-learning, training, and experience in, for example, needs to know how to decant the beer without a lot of bubbles. How to decant wine gradually. The sediments flowing into the well. The way I appropriate beverages, cocktails, including the price and the amount of memory that the drink order. In addition, a good Bartender must be talkative with customers directly, because they must meet, and many of which have liked to talk to him to make the job fun and help sell well. Some time to come, because the customer ordered a drink to talk to friends, and talk is the neck, to order a drink and must be able to resolve a specific problem pages with profanity, swearing, time customer or in the event of a customer came in with a lot. Catering Department (The Catering Department), this Department's services, food and beverage, similar to the food and beverage department, but the nature of working with different departments to see the food and beverage and restaurant, which is just a very small group, but the catering department to prepare and service people at large need to provide work flexibility. การแปล กรุณารอสักครู่..  แผนก F&B การแปล กรุณารอสักครู่.. The Department F & B 5. 4. Welcome
customers orders, or orders about food and drink from the customer การแปล กรุณารอสักครู่.. |
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