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Hotel Restaurant Operations
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INTRODUCTION HANDOUT
IMPROVING SERVICE PROGRAM 1
EMPLOYEE HAND BOOK
IMPROVING SERVICE PROGRAM 2
SOMETING FOR ALL US TO REMEMBER
IMPROVING SERVICE PROGRAM 3
IMPROVING SERVICE PROGRAM
PRICIPLE IN SERVICE
IMPROVING SERVICE PROGRAM 5
SUGGESTING MENU ITEM TO THE GUEST
IMPROVING SERVICE PROGRAM
COMMUNICATION TO CUSTOMERS
STANDARD SENTENCES
SEQUENCE OF OPERATION 1 - 13
SUGGESTIVE SELLING TECHNIQUE
SEQUENCE OF OPERATION 15 - 25
SUGGESTIVE SELLING OF BEVERAGE
SEQUENCE OF OPERATTION 27 - 37
SEQUENCE OF OPERATION 38 - 51
RESTAURANT DIRECTORY
SEQUENCE OF OPERATION 52 - 03
RESTAURANT PRGANIZATION CHART
SEQUENCE OF OPERATION 03 -72
OPERATING EQUIPMENT INVENTORY
TRAINING PROGRAM PART I
TRAINING PROGRAM PART IV
TRAINING PROGRAM PART II
TRAINING PROGRAM PART V
TRAINING PROGRAM PART III
TRAINING PROGRAM PART VI
TRAINING PROGRAM PART VII
TRAINING PROGRAM PART X
TRAINING PROGRAM PART XIII
TRAINING PROGRAM PART VIII
TRAINING PROGRAM PART XI
TRAINING PROGRAM PART XIV
TRAINING PROGRAM PART IX
TRAINING PROGARM PART XII
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