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how to welcome - Hôtellerie-Restauration
Step 4 : Take leave of the customers How ? : ¾ Accompany them to their table « this way, please » ¾ Help them to sit down ¾ Wish them a pleasant meal
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LES LOCAUX DE PRODUCTION ET LEURS ANNEXES
www.hotellerie-restauration.ac-versailles.frLP E. LENOIR – J. MUZARD – Technologie Terminales BAC HO LES LOCAUX DE PRODUCTION ET LEURS ANNEXES 1 introduction 2 la notion de complexe cuisine
Dossier eleve E22 - hotellerie-restauration.ac-versailles.fr
www.hotellerie-restauration.ac-versailles.frRéalisme professionnel des propositions (prestations, menus ...) Organiser son travail en fonction des tâches confiées. ... d’approvisionnement, prix, conditionnement, développement durable…). Pertinence des arguments exposés au décideur pour sélectionner des
BREVET DE TECHNICIEN SUPÉRIEUR - Académie de Versailles
www.hotellerie-restauration.ac-versailles.frRéférentiel du BTS Management en hôtellerie restauration 8 8 2. Cadre d’emploi et description des métiers Le ou la titulaire du BTS Management en hôtellerie-restauration, selon l’organisation de l’entreprise et l’expérience acquise durant son cursus de formation et ses expériences
LEXI QUE DES TERMES DE CUISINE ET DE RESTAURANT V1
www.hotellerie-restauration.ac-versailles.fr- Faisceau de Persil, cresson, … Bouquet garni : Queues de persil, thym et laurier ficelés, peut aussi contenir du vert de poireau ou du céleri. Brûler : - Action prolongée et inutile de la chaleur - Quand on travaille trop une pâte elle devient huileuse …
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