大马哈鱼 A: salad B: salmon C: entree D: tiramisu
大马哈鱼 A: salad B: salmon C: entree D: tiramisu
西餐正餐菜肴的上菜顺序，通常是：开胃头盘（Appetizer）、汤(Soup)、副盘(Entree)或鱼盘(Fish)、主菜(Main course)、甜品(Dessert/Sweet)。（ ）
西餐正餐菜肴的上菜顺序，通常是：开胃头盘（Appetizer）、汤(Soup)、副盘(Entree)或鱼盘(Fish)、主菜(Main course)、甜品(Dessert/Sweet)。（ ）
How is an English menu usually organized? A: Appetizer – Starter – Dessert – Main Course B: Starter – Dessert – Main Course – Wine List C: Starter – Main Course - Dessert – Wine List D: Entree – Dessert – Main Course – Wine List
How is an English menu usually organized? A: Appetizer – Starter – Dessert – Main Course B: Starter – Dessert – Main Course – Wine List C: Starter – Main Course - Dessert – Wine List D: Entree – Dessert – Main Course – Wine List
Which of the following actions is a restaurant owner most likely to take in order to reduce problems associated with service intangibility? A: increase entree prices after 6:00 p.m. B: provide clean tablecloths and fresh napkins for each new customer C: empower employees to handle customer complaints D: offer discounted prices for appetizers ordered during happy hour E: hold regular employee workshops focusing on customer service
Which of the following actions is a restaurant owner most likely to take in order to reduce problems associated with service intangibility? A: increase entree prices after 6:00 p.m. B: provide clean tablecloths and fresh napkins for each new customer C: empower employees to handle customer complaints D: offer discounted prices for appetizers ordered during happy hour E: hold regular employee workshops focusing on customer service