| 1 |
To be prepared to related subject from advised source. |
To determine the need for Manpower, personnel needs of the business |
slide presentation |
| 2 |
To be prepared to related subject from advised source. |
Job interviews, extra staffing |
slide presentation |
| 3 |
To be prepared to related subject from advised source. |
Planning work to be done in the kitchen |
slide presentation |
| 4 |
To be prepared to related subject from advised source. |
Making employees work sharing |
slide presentation |
| 5 |
To be prepared to related subject from advised source. |
Meeting, Communicate with other departments |
slide presentation |
| 6 |
To be prepared to related subject from advised source. |
Work and time study |
slide presentation |
| 7 |
To be prepared to related subject from advised source. |
Kitchen operations |
slide presentation |
| 8 |
- |
MID-TERM EXAM |
- |
| 9 |
To be prepared to related subject from advised source. |
Kitchen operations personnel to guide the process of quality managemen |
slide presentation |
| 10 |
To be prepared to related subject from advised source. |
Making the kitchen staff job descriptions Staff performance evaluation Handling organizati |
slide presentation |
| 11 |
To be prepared to related subject from advised source. |
Handling operations |
slide presentation |
| 12 |
To be prepared to related subject from advised source. |
Handling operations |
slide presentation |
| 13 |
To be prepared to related subject from advised source. |
Control of the instruments of production and service of beverage Waste sorting systems |
slide presentation |
| 14 |
To be prepared to related subject from advised source. |
Waste rooms, Waste transfer |
slide presentation |
| 15 |
To be prepared to related subject from advised source. |
Waste rooms, Waste transfer |
slide presentation |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |