01kitchenfoodpreparation(國際酒店廚房流程目錄)-資料下載頁
2025-04-07 04:14本頁面
【正文】 RTMENT ORIENTATION 332 SHIFT CHANTGING COMMUNICATIONS 333 ASSIGMNING WORK TASKS 334 COMMUNICATING WITH THE WORKERS 335 COMMUNICATING WITH THE MANAGERS 336 MAINTAINING ATTENDANCE AND PROMPTNESS RECORDS 337 HANDLING DISCREPANCIES FROM STANDARD IN WORK PERFORMED OR RULES AND REGULATIONS 338 PREPARING ACCIDENT REPORTS 339 ROLE OF SUPERVISOR 340 SETTING GOALS 341 GIVING EFFECTIVE INSTRUCTIONS 342 LISTENING SKILLS 343 DISCIPLINE PROCESS 344 PREPARING A TRAINING SESSION 345 CONDUCTING A PERFORMANCE APPRAISAL 346 CONDUCTING SGIFT MEETINGS 347CHIEF STEWARD HOTEL ORIENTATION 349 DEPARTMENT ORIENTATION 350 UNDERSTANDING BANQUETS，RESTAURANT AND BEVERAGE OUTLET OPERATIONS 351 PLANNING PAR STOCKS 352 READING FORECASTS REPORTS 353 PURCHASE ORDER STYSTEM 354 PREPARING DATA FOR PAYROLL OUTLOOK 355 TIME MANAGEMENT 356 MOTIVATING WORKERS 357 INVESTIGATING ACCIDENT REPORTS 358 RESEARCHING NEW PRODUCTS／EQUIPMENT 359 PREPARING CAPITAL EXPENSE BUDGETS 360 PREPARING A DEPARTMENT TRAINING BUSINESS PLAN 361 INTERVIEWING TECHNIQUES 362 COUNSELLING TECHNIQUES 363 PLANNING A KITCHEN LAYOUT 364KITCHENFOOD PREPARATIONJOB CATEGORIES： CHEF DE PARTIE BAKER ＥＸ．OUS CHEF CHEF PATISSIER SOUS CHEF POISONNER ASST．BUTCHER amp。 FISH MONGER ALL KITCHEN STAFF COMMIS CHEF STEWARD ASSISTANT CHER STEWARD STEWARD SUPERVISOR CHEF STEWARDKITCHENamp。FOOD PREPARATIONJOB CATEGORY WINNERCHEF DE PARTIE SHERATON FIJI RESORTTASKSPURCHASING AND RECEIVING PROCEDURESTAFF WORK ASSIGNMENTS CHECK STAFF WORK SCHEDULES amp。 TIME SHEETSGIVING EFFECTIVE INSTRUCTIONSBREAKAGE REPORTSCONDUCTING A PERFORMANCE APPRAISALREADING AND UNDERSTANDING DAILY OCCUPANCY CHARTS AND FORECASTSINTERDEPARTMENTAL LIAISONPURCHASING AND RECEIVING PROCEDURECHECK STAFF WORK SCHEDULES amp。 TIME SHEETSBOSS SEMINAR PURCHASING AND RECEIVING PROCEDUREINTERDEPARTMENTAL LIAISON STAFF WORK ASSIGNMENTSJUICE MAKINGx /
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