Introduction Of MASCO Structure Of Classification Users of MASCO Progressive Wage Policy
Index Directory Statistic Publication Agency
Major Group
2
Professionals
Sub-Major Group
27
Hospitality and Related Services Professionals
Minor Group
271
Hotel And Restaurant Professionals
Unit Group
2712
Restaurant Professionals
Small Unit Group
2712-01
Food Preparation Executive
2712-02
Kitchen Administrator
2712-03
Food and Beverage Personnel
2712-04
Food and Beverage Executive
2712-05
Food and Beverage Administrator
2712-06
Food and Beverage Captain
2712-07
Food and Beverage Coordinator
2712-08
Chef de Cuisine
2712-09
Executive Chef
2712-10
Head Chef
Kod MASCO
2712-03
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Food and Beverage Personnel
Food and Beverage Personnel helps in conducting research plan, develop and improve the operational management of cafes, restaurants and similar establishments providing food and catering services.
Alternative Names
Tasks
coordinating the entire operation of the restaurant during scheduled shifts
Improving understanding and coordinating work execution
Performing related tasks
planning and improving the management of restaurant operations
analyzing the level of sales and profit restaurant
planning and coordinating menus
  • I
    Accomodation And Food Service Activities
  • M
    Professional, Scientific And Technical Activities
  • N
    Administrative And Support Service Activities
  • HT-012-5:2011
    Food Preparation and Production Service
  • HT-010-5:2012
    Food & Beverage Management
  • 0721
    Food Processing
  • 1013
    Hotel, Restaurants and Catering
Skills
Speaking
Management of Personnel Resources
Service Orientation
Cash Management
Costing Skills
Food Preparation
Team Management
Cooking
Program Management
Program Management
Testing Skills
Administration Management
Active Listening
Monitoring
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Laporan Kewangan
Analisis Faktor
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Courses
Kursus Layak Dituntut
Kursus e-Latih Online
Kursus TVET Madani