TATA HIDANG
Price range: Rp150.000 through Rp300.000
BAB yang tersedia 1,2,3,4,5,6,7,8,9,10Â
BAB 1 : Konsep dasar tata hidang di industri jasa boga
BAB 2 : Konsep etiket makan pada jamuan makan sit down meal dan standing meal sesuai standar operasional prosedur
BAB 3 : Konsep keperluan tata hidang
BAB 4 : Konsep kepeluan tata hidang (menu)
BAB 5 : Konsep menata meja makan sesuai menu SOP
BAB 6 : konsep teknik pelayanan makanan dan minman sesuai menu sesuai sop
BAB 7 : Konsep model pelayanan sesuai menu dan ketentuan SOP
BAB 8 : Konsep pelayanan makanan dan minuman dikamar tamu
BAB 9 : Konsep jamuan makan untuk berbagai kesempatan
BAB 10 : Terampilmelayankan makanandan minuman sesuaimenu makan pagiinternasionalberdasarkan SOPmodel pelayananmakanan dan minuman
| Weight | 500 g |
|---|
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