Professional Restaurant Service
It was developed at a restaurant school headed by an award-winning chef and educator and is a thorough introduction to the art of fine restaurant service. Describes and illustrates (with 600 color photographs) every detail of service setup, table setting, equipment, guest reception and service of fo...
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| Corporate Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
New York
Wiley
1991
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Summary: | It was developed at a restaurant school headed by an award-winning chef and educator and is a thorough introduction to the art of fine restaurant service. Describes and illustrates (with 600 color photographs) every detail of service setup, table setting, equipment, guest reception and service of food and wine. Also includes a dictionary of basic culinary and menu terms. |
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| Physical Description: | 179 pages some colour illustrations 27 cm |
| Bibliography: | Includes bibliographical reference |
| ISBN: | 0471538280 |
The professional service of food and beverage