Service-Richtlinien

Service guidelines What must be observed when serving food and beverages? What are the characteristics of professional service personnel? How is the table properly set and cleared? What are the differences between the various serving methods? What rules apply to wine and sparkling wine service? These and many more questions are answered comprehensively - starting with the preparatory work, through the actual serving and clearing the table. If different methods are possible, they are named. The precise recommendations, which can be implemented step by step, are based, among other things, on the elaboration of an interdisciplinary working group of the GAD Gastronomische Akademie Deutschlands e. V. and the VSR Verband der Serviermeister, Restaurant- und Hotelkräfte e. V. They reflect the nationwide standard of 2014. The service guidelines were.