Chef de rang
Horeca
Hard Skills
This set of questions is suitable for those who will be responsible for room service according to their assigned "rank" and supervise the activities of commis. They must have knowledge of customer reception and proper hygiene practices in the restaurant industry. The multiple-choice questions explore the main areas of knowledge in the relevant industry with specific insights into the responsibilities of the figure, according to the policy defined by the company. They are suitable for people with higher seniority in foodservice management.
Topics Covered
- Reception and customer relationship management
- Specific nutritional needs
- Reservation and order management
- Decision making
- Commis de Rang Coordination
- The evolution of the figure of the waiter from a guest-oriented perspective
Author bio
Massimo Tosi: Lecturer-trainer in tourism, communication, change management, HACCP, competence balance. He has consolidated experiences for more than 30 years as Hotel Director and Restaurant Shift Supervisor through collaborations and first-person management of activities in the tourism sector nationally (Sardinia, Lombardy) and internationally (United States). Over the years he has increased his skills in communication and human resources.