Commis de Rang
Horeca
Hard Skills
This set of questions suits the figure of the assistant waiter who works under the direct supervisor (Chef de rang). His duties are to clear tables, proper Mise en Place, supervised by the supervisor, and eventual taking of dishes from the kitchen to the dining room. The multiple choice questions explore the main areas of basic knowledge in the industry. They are suitable for people with short or no previous experience.
Topics Covered
- Elements that make up the Mise en Place
- Interpretation of customer needs
- Management of clientele and all service
- Review of the operational area
- Mediation between customer and kitchen
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.