Mqala t the hotel

To the contrary, pantries the new restaurant separate areas for staff so that they can be considered to be in there, take a shower, or your meal Knndvlbas wear or hang up your clothes Vyvnyfrvm restaurant or hotel Bpvshndhmyntvr the location for storing or freezing in Nzrmygyrnd and some points that runs for discipline pantries and better control the pace of work and service,
Why Baydgarsn carry the tray with the left hand? The answer is simple! Drmdkhl of all restaurants and catering halls and banquet hall space and the law relating pantries to the travel and administration should be employed Jkm they must travel to the regulation, such as a traffic all personnel pantries are required to follow to prevent potential losses trays are shipped with the left hand, as he was always and everywhere possible without hindering Pzyrshvd personnel are employees of the regulatory compliance Baydhtma prevent potential losses has been running from. Compliance with this Regulation as from the right, carrying a tray with left hand, passing Yield sign and the possibility of dealing with people facing or siding decreases, thus passing Azkrydvr cross- particularly narrow corridor or office personnel It is more comfortable as possible., and because the regulations are adhered to the space between the door to the restaurant space and vice versa Vashpzkhanh Bayddvdrb forecasts for the other one to Vrvdazrstvran Azashpzkhanh .bbarty pantries separate entry and exit doors should pantries be anticipated If the kitchen and restaurant located pantries on different floors Bayddrnzr special elevator used to transport trays of food from the kitchen to the station or class (PANTRY) or facilitate the restaurant quickly .vghza be transported to the stations . Also keep food warm for space heating and space heating is expected to be made in the form of class to class in the food trays are also space for heat to keep the food of the disks and services Of course, this place used to be equipped with micro-oven is also home to the Joan Barker Vdrashpz BARKER two floors upstairs anticipated that it is equipped with a heating system to take food after decorating Garsn until Srvsrd pantries not, as well as other systems for washing and keeping warm plate and platter, which was equipped with a thermostat for the acts SPECTRA expected as the plates before serving the food and space heaters are kept up-to glass Vgylas there are specific machines so they are always shiny and transparent to the customer table is the device that are able to take the hardness of water which is hard in this device are glasses of cherries opalescence control pantries and this is very important and has always insisted on the production and use of this machine to wash water after a variety of cherries wash the filter is always to the ice caps of appropriate beverages (are piece transparent Usually available in powder and ice maker machines in stations or (PANTRY) or the space between the restaurant and there Shpz hanh guests order to arrange Vbarayt times and it would be otherwise pantries Baydtbq a systematic program to Treatment systems do not consider the hotel staff for the irregularities causing pantries hindrance and shoulders up, service and maintenance of customer dissatisfaction will Dyrtrv, type and construction of the restaurant should be built up, according to the objectives of All items are already forecast last technology used in the construction of air conditioning and air circulation is also a very important issue should be designed to air conditioning systems in always Thyvyh the windows pantries and the strong fan generally should not be forced to smell the food in the restaurant is sophisticated pantries all parts of the restaurant or banquet hall Sqrh napkins and plates and platter desktop to the cherries and other equipment that very clean Vlvaz h silver The power and ground pantries are the same whether it is small or large, international or cleaning cleanliness pantries in all of them to observe all these places become clean and tidy particular service of the bathroom and equipped Shstshvbashd newspapers and Khshkn paper towels hand , the vowels there are better and cost-effective cleaning services also lead to the services entrusted to them, the list of requirements needed equipment must be provided Hr6 months or less to get the deficit. Bsyarhayz important thing is that the restaurant Vashpzhanh must be made in one of the most important in terms of personnel Drrandman speed and quality of service has a huge impact in any kitchen on one floor and floor of the restaurant will not be verified
Mqala t the hotel's website to promote knowledge of the hotel industry to justify my free Drakhtyarmvm, articles pantries firsthand, never content from other Internet sites or withdrawal does not repeat, articles Forums Hospitality Hospitality book authored pantries by principles or techniques Asghrzhyan capping or permit the publication of the articles that I have published Vyadr interviews were translated or written by members of the management