The personnel in charge of a particular number of tables ...
The personnel in charge of a particular number of tables is the
Head waiter
Waiter/waitress
Station waiter
Restaurant manager
Correct answer is C
No explanation has been provided for this answer.
A catering staff with symptoms of cold should avoid ...
An essential factor for prompt delivery of catering services is the ...
Unwanted particles in dry flour can be removed with a ...
A suitable equipment for microwave cooking should be made of ...
The waiter that oversees services in the lounge is called ...
An advantage of using standardized recipes includes ...
An accompaniment for mousses and pates is ...
Organization of kitchen operations is mostly influenced by the ...
Which of the following should be avoided when planning menu? ...