09:18

Easy and Stylish napkin designs for wedding

01:13

This What have to Follow

11:05:28

SOP FB Policy Setup Departmental Meetings And Briefing 2024

04:56

Chapter 07 PART 128 The Log Book Procedures

05:36

CHapter 07 PART 127 Pest control

09:14

Chapter 07 PART 126 Basic first aid emergencies

04:41

Chapter 07 PART 125 How to provide information on offsite locations

04:58

Chapter 07 PART 124 How to provide information regarding hotel facilities

04:21

Chapter 07 PART 123 How to provide information regarding your restaurant

04:17

Chapter 07 PART 122 Currency policy

04:58

Chapter 07 PART 121 Break time

03:58

Chapter 07 PART 120 How to treat friends and family utilizing hotel facilities

04:06

Chapter 07 PART 119 How to treat celebrities VIP guests

03:49

Chapter 07 PART 118 How to treat indifferent guests for all employees

03:12

Chapter 07 PART 117 How to treat male guests for male employees

05:05

Chapter 07 PART 116 How to treat guest children serve children first

04:28

Chapter 07 PART 115 How to treat infant guests

05:03

Chapter 07 PART 114 How to serve wet towels hot or cold

04:07

Chapter 07 PART 113 Mise en place

08:17

Chapter 07 PART 112 Up Selling Cross Selling Suggestive Selling

04:20

Chapter 07 PART 111 Preventing Falls

03:51

Chapter 07 PART 110 Safe chemical handling

01:59

Chapter 07 PART 109 Incident Records

03:24

Chapter 07 PART 108 Staff training

08:04

Chapter 07 PART 107 Sequence of service

03:55

Chapter 07 PART 106 Outlet closing duties

06:06

Chapter 07 PART 105 Outlet opening duties

07:02

Chapter 07 PART 104 Food service station

04:47

Chapter 07 PART 103 Resetting a table cover

04:16

Chapter 07 PART 102 Crumbing down

04:49

Chapter 07 PART 101 Service styles

05:12

Chapter 07 PART 100 Preparing and setting up coffee and tea making

05:05

Chapter 07 PART 99 Setting up hospitality desks

04:59

Chapter 07 PART 98 Setting up coffee breaks

06:00

Chapter 07 PART 97 Preparing and setting up conferences

05:05

Chapter 07 PART 96 Handling mobile coffee machines

05:50

Chapter 07 PART 95 Grooming

04:37

Chapter 07 PART 94 Removing a clean tablecloth

08:08

Chapter 07 PART 93 Setting up Tables

03:43

Chapter 07 PART 92 Napkin Folding

03:44

Chapter 07 PART 91 Chinaware polishing

03:55

Chapter 07 PART 90 Glassware polishing

03:56

Chapter 07 PART 89 Cutlery polishing

04:15

Chapter 07 PART 88 Receiving, transferring and polishing S O E to the pantry area

04:37

Chapter 07 PART 87 Food poisoning allergic reactions

02:26

Chapter 07 PART 86 Ultimate Service Briefing

03:26

Chapter 07 PART 85 Tips Collection and Distribution

05:09

Chapter 07 PART 84 Micros charges

03:31

Chapter 07 PART 83 Void procedure

03:29

Chapter 07 PART 82 Key procedure

03:23

Chapter 07 PART 81 Fire evacuation procedure

06:19

Chapter 07 PART 80 Lost and found procedure

02:22

Chapter 07 PART 79 Phone call handling procedure

01:58

Chapter 07 PART 78 Linen procedure

03:42

Chapter 07 PART 77 food and grocery transfers

04:02

Chapter 07 PART 76 POS systems down procedure

02:39

Chapter 07 PART 75 Special promotions

03:50

Chapter 07 PART 74 Complimentary ticket procedure

03:44

Chapter 07 PART 73 Cashier closing of the Day

03:04

Chapter 07 PART 72 Charge & payments