Page 47 - فن خدمة المطاعم
P. 47

‫ثبد‬ٚ‫اٌّؾش‬ٚ ‫خ‬٠‫ ٔجزح ػٓ خذِبد الاغز‬:‫ي‬ٚ‫اٌفقً الا‬

                                                   ٝ‫ى‬٠‫ الافطبس الاِش‬: ‫صبٌضب‬

٢ُ‫خكش ا‬ٟ٧‫ رخ‬١ِ٤ِ‫ٗـ‬٧‫كطخٍ ح‬٧‫ٗخص ح‬ٌٞٓ ْ‫ ٖٓ ٗل‬٢ٌ٣َٓ٧‫كطخٍ ح‬٧‫ٕ ح‬ٌٞ‫ظ‬٣
                                                               :‫ش‬٤‫ط‬٧‫٘خف ح‬ٛ٧‫ح‬

                            Cold cuts ‫ّ حُزخٍىس‬ٞ‫خص حُِل‬٤‫ِش ٖٓ هطؼ‬٤ٌ٘‫ ط‬
                                      .‫ّ حُٔخه٘ش‬ٞ‫٘خف ٖٓ حُِل‬ٛ٧‫ ح‬ٞ‫ رؼ‬
                                     )‫ص‬ٞ‫ حُٔؼِزش (ًٔز‬ًٚ‫ح‬ٞ‫حع حُل‬ٞٗ‫ أ‬ٞ‫ رؼ‬

               Fresh juice or Fruit/Stewed or processed fruit
                                       Cereals

                                      [Corn flex]
                                          Eggs

                  [Boiled/fried/omelette/scrambled/poached]
                                  Processed meat

                  [Luncheon/salami/smoked tongue/sausage]
                                     Cold items

                             [Cold cuts/yoghurt/salad]
                                      Hot items

                  [Veal sausage/grilled tomato/grilled potato]
                                       Bakeries

                 [Danish/croissants/muffins/rolls/crisp bread]
                                      Preserves

                                 [Jam/honey/butter]
                                      Beverage

               [Tea/coffee/espresso/cappuccino/hot chocolate]
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