Indicate which of the senses are generally involved during the exercise when doing French service alone.
Question Category: 4 EN Waiter
Practical exercises on filleting of baked fish should be preceded by:
Practical exercises on filleting of baked fish should be preceded by:
During practical exercises on the guest systems, it is best to use:
During practical exercises on the guest systems, it is best to use:
The best teaching resources during training on the preparation and administration of flambeed desserts will be:
The best teaching resources during training on the preparation and administration of flambeed desserts will be:
From a picture presentation or a movie on French service, photos presenting the next stages of the service, observing the show of the service and colleagues at work and remembering what he does, the most benefit will gain:
From a picture presentation or a movie on French service, photos presenting the next stages of the service, observing the show of the service and colleagues at work and remembering what he does, the most benefit will gain:
Visual and auditable didactic materials are:
Visual and auditable didactic materials are:
The action learning method relies on:
The action learning method relies on:
Practical exercises involving the French service will bring better results than a lecture on the same subject, because:
Practical exercises involving the French service will bring better results than a lecture on the same subject, because:
In order for the trainees to be able to identify possible solutions in the future when there are insufficient waiters to handle a certain number of guests, it would be advisable to:
In order for the trainees to be able to identify possible solutions in the future when there are insufficient waiters to handle a certain number of guests, it would be advisable to:
If you lead a lecture on the scope of the suggestive sale, then you should assume that the trainees remember about:
If you lead a lecture on the scope of the suggestive sale, then you should assume that the trainees remember about: