List and describe the rules and responsibilities of all dining room personnel, as well as the various types of service delivery such as cafeteria, quick service, buffet, and table.
Standard detail
HOSP-CAII-6.1
Element
Depth 2Parent ID: 78AE55623ED24423917EB2028ABCE934Standard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-CAII-6.1
- Standard ID
- 3465AF9D51D743C39BC1D9B72B9D49BD
- ASN identifier
- S21412062
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 78AE55623ED24423917EB2028ABCE934F64AE6E7B2B64F9E979EE2F22658B351
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)