Mastering Restaurant Service
Published on 16. March 1989
Book
Paperback/Softback
384 pages
978-0-333-42669-2 (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
Product notice
Paperback (UK-trade)
Illustrations
illustrations
Dimensions
Height: 216 mm
Width: 138 mm
Weight
530 gr
ISBN-13
978-0-333-42669-2 (9780333426692)
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Schweitzer Classification