GASTRONOMY SERVICES HGT.12

Discover a comprehensive handbook discussing issues related to gastronomy services, ideal for future dining room staff and those wishing to improve their skills in the industry. The handbook by Renata Szajna is an invaluable source of knowledge, full of practical tips and valuable information to help you succeed in the dynamic world of gastronomy. Gain the knowledge and skills you need to professionally serve guests and effectively manage the dining room.

• Comprehensive discussion of issues in the field of gastronomy services (HGT.12 qualification)
• Detailed information on development directions in gastronomy, marketing and promotion in gastronomic establishments
• Practical tips on preparing the dining room (tablecloths, tableware, cutlery, covers, decorations)
• Methods and techniques for serving guests, types of receptions and how to organize them
• Emphasis on interpersonal skills and proper behavior towards guests
• Over 300 photos illustrating the issues and film materials under QR codes
• Instructions and questions at the end of each chapter to consolidate knowledge
• Glossaries of terms in Polish and English

The handbook "Gastronomy Services HGT.12" is the key to success in the gastronomy industry. Thanks to it, you will gain the knowledge and skills necessary to professionally serve guests and effectively manage the dining room. The publication discusses issues from the fifth part of the HGT.12 qualification, presenting topics such as development directions in gastronomy, marketing principles and promotion in gastronomic establishments. You will also find information on preparing the dining room, including the selection of tablecloths, tableware, cutlery, types of covers, as well as the design and decoration of the room.

Future dining room staff will find in this handbook many tips and hints that will help them to perform their professional tasks well in the future. The publication describes methods and techniques of serving guests, types of receptions and how to organize them. The author of the handbook emphasizes interpersonal skills, stressing that proper behavior towards guests is just as important as skillful handling of trays and plates.

All issues are illustrated with carefully selected photos, and under the QR codes you will find film materials that diversify learning. Instructions and questions at the end of each chapter help to consolidate knowledge and encourage its expansion and improvement of skills. Extensive glossaries of terms and concepts in Polish and English make every industry term completely clear. This handbook is not only a source of knowledge, but also an inspiration for professional development in the world of gastronomy.