bartendertrainingmanual英文版的吧台员工服务手册资料.pdfVIP

Bartender Training Manual Table of Contents INTRODUCTION 4 ALCOHOL AWARENESS 5 SANITATION 6 SAFETY 6 MAJOR CAUSE OF FOOD BORNE ILLNESS - 6 ALWAYS WASH YOUR HANDS AFTER YOU - 7 DISPOSE OF WASTE PROPERLY - 7 KEEP INSECTS AND ANIMALS OUT BY - 7 HANDLE ICE AND TABLEWARE PROPERLY - 7 AVOID CROSS CONTAMINATION FROM ONE FOOD ITEM TO ANOTHER - 7 STORE FOODS AND EQUIP MENT PROPERLY - 7 WHEN CLEANING STATIONARY EQUIPMENT - 8 PREVENTING FALLS - 8 PREVENTING