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Introduction to GastronomyThe beginnings of gastronomy1 Tema
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Introduction to the waiter profession4 Temas
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Different places to work and job hunting4 Temas1 Cuestionario
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Business aspects of the professionWaiter or Seller? Both!1 Tema1 Cuestionario
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Technical aspects of the professionIntroduction to the technical aspects of the profession5 Temas
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The steps of the service5 Temas1 Cuestionario
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The different types of customersClients6 Temas1 Cuestionario
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Interpersonal relationships and problem managementThe relationship with the kitchen and other areas of the restaurant3 Temas1 Cuestionario
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Problem management5 Temas
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Basic hygiene and safety tipsHealth and personal safety recommendations1 Tema1 Cuestionario
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Hygiene in food handling
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The end of the employment relationship and opportunities for growthTerminating the Employment Relationship
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Growth Opportunities within Gastronomy and other sectors
Those of us who work with food must know the Good Hygiene Practices in the handling of them.
All of us who participate in the process, from manufacturing, storage, being suppliers, cooks, to us waiters, are responsible for ensuring that food arrives in optimal conditions for human consumption to our customers (diners).
The lack of care in these practices can have serious consequences for the health of those who consume such foods and beverages. Also, they can eventually mean serious problems for our restaurant, such as closures, suspensions and legal process.
Therefore we must be familiar with the care to be taken in the state and handling of the food and beverages we offer. As an additional note, we should always take meticulous care of our personal hygiene when we are at the service of others.