Your task is to conduct a course on “Flambéing of fruits, vegetables and seafood at the guest table”. As a technique for acquiring knowledge and skills, use the Kolb cycle. Assign activities of course participants to individual stages of the cycle.
Question Category: 2 EN Waiter
Feedback is needed when:
Feedback is needed when:
Listening to guests in the restaurant, complaining about waiting too long for the ordered dish, it is necessary to:
Listening to guests in the restaurant, complaining about waiting too long for the ordered dish, it is necessary to:
Crossing the arms by the trainer conducting the training is a signal:
Crossing the arms by the trainer conducting the training is a signal:
What element does not match the basic professional equipment of the waiter:
What element does not match the basic professional equipment of the waiter:
The basic professional tasks of the waiter include, among others:
The basic professional tasks of the waiter include, among others:
A barrier to joining exercises involving filleting the roasted fish during training may be:
A barrier to joining exercises involving filleting the roasted fish during training may be:
Adults learn best when:
Adults learn best when:
Extending professional competences by an adult working in the profession of a waiter who wants to continue working in his profession may enable to complete, among others:
Extending professional competences by an adult working in the profession of a waiter who wants to continue working in his profession may enable to complete, among others:
The overriding guideline for planning the professional development of a waiter from the point of view of his employer is:
The overriding guideline for planning the professional development of a waiter from the point of view of his employer is: