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: | |
|---|---|
| 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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|---|---|---|---|
| 001 | wils-075367 | ||
| 005 | 2022528161929 | ||
| 008 | 220628t1991 -US a 000 eng D | ||
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| 040 | # | # | |a UiTM |b eng |c UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX943 |b .P717 1991 |
| 245 | 1 | 1 | |a Professional Restaurant Service |c Ecole Technique Hoteliere Tsuji |
| 264 | # | 1 | |a New York |b Wiley |c 1991 |
| 264 | # | 4 | |c ©1991 |
| 300 | # | # | |a 179 pages |b some colour illustrations |c 27 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a Includes bibliographical reference |
| 520 | # | # | |a 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. |
| 650 | # | 0 | |a Food service |
| 710 | 1 | # | |a Tsuji Hotel School |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=075367 |
| 964 | # | # | |c BOK |d 01 |
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The professional service of food and beverage