When tables are laid and napkins folded there are general tasks, that need to be prepared before customers arrive.
Although companies may prepare different products this course will introduce you to the key procedures, such as filling cruets, preparing accompaniments, butters and oils and bread baskets and setting up service stations. Give yourself a head start in that new job!
Objectives
State the meaning of some jargon words used in restaurants
Identify key standards of mis en place tasks
Identify hygiene and presentation standards
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