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Protocolo y Etiqueta en el Servicio Gastronómico

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Protocolo y Etiqueta en el Servicio Gastronómico

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About this activity

Conoce las normas clave del servicio y la conducta en mesa.

Created by

margarita garcia
margarita garcia
Panama

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Protocolo y Etiqueta en el Servicio Gastronómico
 

Protocolo y Etiqueta en el Servicio GastronómicoOnline version

Conoce las normas clave del servicio y la conducta en mesa.

by margarita garcia
1

El protocolo exige retirar platos por la izquierda.

2

No es necesario adaptar el servicio a restricciones alimentarias o preferencias.

3

El anfitrión ocupa la cabecera y los invitados de honor reciben un lugar destacado.

4

Mantener el uniforme limpio y apropiado para asegurar una imagen profesional

5

En eventos formales, la cabecera de la mesa puede variar al azar sin regla.

6

La presentación personal del personal de servicio debe ser impecable y adecuada al código de vestimenta.

7

Se sirve y se retira por la derecha.

8

El protocolo establece el orden y la jerarquía en el servicio.

9

La puntualidad no es relevante en eventos especiales y corporativos.

10

Existen diferentes tipos de servicio: banquete formal, cóctel social y buffet.

 
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