Fachgerechtes Eindecken eines 3-Gänge-Menüs (Unterweisung Restaurantfachmann / -fachfrau) (German Edition) Book PDF, ePub eBook

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Book Descriptions:
Unterweisung / Unterweisungsentwurf aus dem Jahr 2010 im Fachbereich AdA Gastronomie / Hotellerie / Tourismus, Note: Sehr gut , , Veranstaltung: AEVO Lehrgang, Sprache: Deutsch, Abstract: Der Auszubildende, Herr Müller ist 20 Jahre alt und hat das Gymnasium mit dem Abitur abgeschlossen. Er befindet sich im 4. Ausbildungsmonat des ersten Lehrjahres der Ausbildung zum Restaurantfachmann.
Gemäß des Rahmenlehrplans Lernfeld 1.2 „Arbeiten im Service“ bringt Herr Müller bereits theoretische Grundkenntnisse aus der Berufsschule für die geplante Unterweisung mit.
Die verschiedenen Besteckteile hat Herr Müller sowohl im Betrieb, als auch in der Berufsschule kennengelernt, das Thema Gläserkunde wurde in der Schule schon behandelt und auch Molton und Tischwäsche wurden besprochen.
Während der ersten drei Monate der Ausbildung, war Herr Müller mitunter im Frühstücksservice eingesetzt. Zusätzlich dazu hat er im Sinne der Probezeit erste Kenntnisse zu seinem Ausbildungsbetrieb erworben und konnte sich beim durchlaufen der verschiedenen Abteilungen einen ersten Überblick verschaffen.
Herr Müller arbeitet stets konzentriert und sorgfältig, ist kontaktfreudig und hat ein sympathisches Auftreten.

Fachgerechtes Eindecken eines 3-Gänge-Menüs (Unterweisung Restaurantfachmann / -fachfrau) (German Edition) by Julia Schumacher

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