Professional Restaurant Service
Published on 10. October 1991
Book
Hardback
180 pages
978-0-471-53828-8 (ISBN)
Description
This introduction to the art of restaurant service describes and illustrates every detail of service set-up, table setting, equipment, guest reception and food and wine service. It also includes a dictionary of culinary and menu terms.
More details
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
Adult education
Illustrations
600 colour illustrations
Dimensions
Height: 264 mm
Width: 189 mm
Weight
737 gr
ISBN-13
978-0-471-53828-8 (9780471538288)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Content
A Short History of Restaurant Service; Restaurant Service Staff and Their Work; Preliminary Arrangements for Welcoming Guests; Service in the Dining Room; Attractive Service Techniques; Wine Service; French-English Glossary.