Compare literature in Chinese and English on the business strategy of small and medium sized enterpr

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Elsevier SDOL database IEEE IEE (IEL).

ebscohost RSC Royal Society of Chemistry.

ACM American Computer Society (ASCE) American Society of Civil Engineers.

Springer e-journal WorldScinet e-journal full-text database.

Nature Weekly NetLibrary e-book.

Proquest Degree** Full-text Database.

National Highway Foreign Language Thematic Database CALIS Western Periodicals Sub-database.

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As a restaurant or restaurant, before opening, or before a group of new employees take up their posts, there must be a clear management goal, and in order to achieve the standard of this goal, it is necessary to train the staff to defeat the manual. Let's start with an outline: Lesson 1:

First of all, each employee introduces himself, name, place of origin, position, hobbies, etc., to improve the understanding among employees.

Lesson 2: Understand the company's rules and regulations, management structure and the basic production characteristics of the restaurant, and explain employee benefits.

Lesson 3: Staff's grooming, basic polite language for floor service.

Lesson 4: Five requirements for catering service and operating procedures for restaurant waiters.

Lesson 5: Standardize polite language and operating procedures.

Lesson 6: Reception process on the floor (detailed explanation).

Lesson 7: Understanding of Drinks, Brewing and Drinking, and Understanding of Rémy Martin Cognac, Hennessy and Whisky.

Lesson 8: Preparation for pre-dinner cooking, main ingredients and other ingredients for pre-dinner cooking, and service skills to be mastered by senior waiters.

Lesson 9: How to make famous tea.

Lesson 10: Service procedures and preparations for large-scale banquets.

Lesson 11: How to be a great waiter.

Lesson 12: Detailed procedures for room service.

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