Study Guide

Objective

Students will be competent in producing catering and customer services in accordance with the service concept of personnel restaurant services. They will learn about the production and service process of personnel restaurant and à la carte restaurant services. They will be capable of applying their knowledge of the safety, healthiness, cost-effectiveness and experientiality of catering services to personnel restaurant and à la carte restaurant services. The student masters hygienic practices and takes responsibility for the sanitation and comfort in the kitchen and restaurant working environment in an environmentally and sustainable manner.

Content

- Production and service process of personnel restaurant and à la carte restaurant services
- Knowledge of Food Products
- Working in kitchen (2 weeks)

Assessment criteria, approved/failed

Students can produce different food and customer service situations in different service concepts.
Students can work in production and service processes
They have the basic knowledge of food safety, health, economy, and experiences in service and learning environments