(Written Interview in Banquet and Catering Procedures) gesture 1: How long does your company been in business mam? * This was started year 2005 to a greater extent thanover formally 2006 siya ayun 6 years na siya going 7 . mind 2: What venues do you cater at ? (give examples) * factual marami for example sa club ho work , sa Celladon , sa SM malls , Milan , Carriedo and many to a greater extent . More on sa labas siya kasi wla kaming specific venue . Question 3: During The reservation how do things happen? * My husband will do pwede din ako and may secretary naman ako sa office pwde rin dun cartridge inquire . First tatanung naming kung kelan kasi baka marami ng event that passage of arms kaya para alam naming kung tatangapin naming or aalukin naming sa ibang see . Tapos if okay na kukunin na naming ung contact gentility nya and what kind of event ayun tapos sa hire naman 50% initial wages muna tpos after the event na ung final payment Question 4: Does the employees are graduates & well go through? * Yes , Yung iba naman kasi fret na talaga sa Catering operations so well experienced na sila matagal na din kasi sila sa Catering industry . entirely I dont require na yung mga graduates pa ng inline sa course nila ung catering . Question 5: impart the repast be alert on side or arrived at the venue already active?
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* Yung mga near areas lang syempre already prepared repast na , pero yung mga malalayo on side prepared yung meal kasi may tendency na masira during the travel at maganda yung raw and mainit pa kapag sinerved. Question 6: What is the quality you use in the ingredients? Do ! you use fresh or rimy and active foods? * Yes, Usually fresh Fresh yung ginagamit namin Kasi malapit lang naman sa market Mas masarap kung yung ingredients are Fresh. Question 7: Does the caterer specialized in Certain foods or returns? * Usually yung mga food na niluluto naming is Italian so mga pasta , Pero meron din naman Filipino foods . It depends naman sa clients . So yes they are....If you want to fructify a full essay, order it on our website:
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