Success in practical exam restaurant expert • publisher Matthaes | number of pages 160

Author: Thomas E Goerke Perfectly prepared for the practical exam. "What can actually come in the practical exam?" "What is special value placed on?" "How is the practical exam running in the end?" These are the questions that apprentices ask themselves. The author Thomas E. Goerke answers these questions and not only deals with all topics that are directly related to the practical final exam, but also deals with the prescribed content of the training in the company. As a workbook in the area of complex examination tasks, the examiner for aspiring restaurant professionals offers the opportunity to work on the tasks and check the results in the solution section. The handling of guest-oriented sales pitches, the most important work at the guest's table and the execution of the professional food and beverage service are treated in detail. Whether it is the report bookkeeping, the intermediate exam, the phenomenon of exam anxiety, the corresponding chapters offer the trainees a manifestation of being more purposeful during the course of the apprenticeship and of preparing themselves stress-free for the requirements of the exam. Thomas E. Goerke is a technical instructor for the subjects Technology Placement, Service and Organization at the Landesberufsfachschule for the Hotel and Restaurant Industry in Bad Überkingen. He is a certified service and hotel manager and held leading posts in well-known hotels: from the banquet manager and business director to the deputy hotel director to the hotel manager. 160 pages 2nd edition 2009 Paperback, 245 x 175mm ISBN: 978-3-87515-037-7