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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| 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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The professional service of food and beverage
Presenting Service The Ultimate Guide for the Foodservice Professional student workbook
Concepts of foodservice operations and management
