목차
UNIT 1 ROOM DIVISION
1. RESERVATION
2. REGISTRATION
3. DOORMAN AND BELLMAN SERVICE
4. HOUSEKEEPING
5. FRONT CASHIER
6. TELEPHONE OPERATOR
7. TELEPHONE MANNERS
8. HANDLING COMPLAINTS
9. FRONT DESK
10. BELLMAN SERVICE
11. MAKING UP THE ROOM
12. HANDLING CASH
13. HANDLING CREDIT CARDS
UNIT 2 FOOD AND BEVERAGE
1. WAITER/WAITRESS SERVICE
2. ROOM SERVICE
3. BANQUET RECEPTION
4. BARTENDER SERVICE
5. ORDER-TAKING
6. TABLE SETTING
7. SELLING WINE AND LIQUOR
8. ROOM SERVICE(Ⅱ
9. DINING ROOM SANITATION
10. DINING ROOM SAFETY
11. PREVENTING WASTE
12. RECEIVING AND STORING
13. THE MANAGER AND THE LAW
UNIT 3 CULINARY ARTS
1. SOUPS
2. SALADS
3. SEAFOODS
4. BREADㆍPIESㆍPASTRIES
5. VEGETABLE PREPARATION
6. EGG PREPARATION
7. ROASTING
8. BROILING
9. BRAISING AND STEWING
10. SIMMERING AND POACHING
11. DEEP FAT FRYING
12. SANDWICH PREPARATION
13. KITCHEN SAFETY
APPENDIX
INTERVIEWING
