Presenting Service The Ultimate Guide for the Foodservice Professional student workbook

Presenting Service The Ultimate Guide for the Foodservice Professional

Serving people is difficult and demanding work, but the rewards outweigh the challenges. Education, training, and a professional attitude are the ingredients needed to harvest those rewards. This comprehensive book educates servers, supervisors, and managers in the techniques and demeanor of profess...

Full description

Saved in:
Bibliographic Details
Format: Book
Language:English
Published: New York JOHN WILEY & SONS 1997
©1997
Subjects:
Food service management
Online Access:Click Here to View Status and Holdings.
Tags: Add Tag
No Tags, Be the first to tag this record!

MARC

LEADER 00000nam#a2200000#i#4501
001 wils-264374
005 2024116104053
008 240216t19971997ENK #g# ##001 ##eng#D
020 # # |a 0471413186  |q paperback 
020 # # |a 9780471413189  |q paperback 
040 # # |a DLC  |b eng  |d UiTM  |e rda 
090 0 0 |a TX943  |b .P74 1997 
110 1 # |a National Restaurant Association Educational Foundation  |e issuing body 
245 0 0 |a Presenting Service  |b The Ultimate Guide for the Foodservice Professional  |b student workbook  |c National Restaurant Association Educational Foundation 
264 # 1 |a New York  |b JOHN WILEY & SONS  |c 1997 
264 # 1 |c ©1997 
300 # # |a 68 pages  |b illustrations  |c 23 cm 
336 # # |a text  |2 rdacontent 
337 # # |a unmediated  |2 rdamedia 
338 # # |a volume  |2 rdacarrier 
500 # # |a Accompanies "Presenting service: the ultimate guide for the foodservice professional" 
520 # # |a Serving people is difficult and demanding work, but the rewards outweigh the challenges. Education, training, and a professional attitude are the ingredients needed to harvest those rewards. This comprehensive book educates servers, supervisors, and managers in the techniques and demeanor of professional service. 
650 # 0 |a Food service management 
710 1 # |a National Restaurant Association Educational Foundation  |e issuing body 
745 # # |a Presenting service: the ultimate guide for the foodservice professional" 
856 4 0 |z Click Here to View Status and Holdings.  |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=264374 
964 # # |c BOK  |d 01 
998 # # |a 00264#1a002.8.2||00264#1b002.8.4||01264#1a002.8.2||01264#1b002.8.4||00300##a003.4.1||00300##b003.6.1||00300##c003.5.1||00500##a002.17.2||00520##a007.2||00520##b007.2|| 

Similar Items