Applies basic principles in the hotel work environment
Applies health and hygiene basics to the host (service areas)
The restaurant is ready to provide the service
Perform the technical processes related to welcoming customers and handling orders (menus)
Applies basic skills to deliver customer orders
Applies the various styles of different service methods
It performs the service of non-alcoholic drinks (cold and hot)
Enforces procedures to close food and service areas
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