Mastering Restaurant Service
Published on 16. March 1989
Book
Hardback
384 pages
978-0-333-42668-5 (ISBN)
Description
Beginning with a history of restaurants and restaurant service, this introduction analyzes the organization of contemporary restaurants and discusses table service procedures according to standard classifications of dishes and drinks.
More details
Series
Language
English
Place of publication
Basingstoke
United Kingdom
Target group
College/higher education
Adult education
Illustrations
illustrations
Dimensions
Height: 222 mm
Width: 148 mm
Weight
600 gr
ISBN-13
978-0-333-42668-5 (9780333426685)
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Schweitzer Classification