Invitation to tender

Training center


Part 3. The room service

  • The review of the drink menu;
  • The review of the food menu;
  • The study of special offers;
  • the assortment of glass, porcelain, textiles used in the department;
  • Practical training involving the internal standards;
  • Internal procedures in the work;
  • The glossary. The selection and formation of the vocabulary of professional terms and phraseology;
  • The customer preferences;
  • The examination;
  • The recommendations for the employees.