The Waiter's Handbook

• Main Author: Brown, Graham 1947- (Author)
• Other Authors: Hepner, Karon
• Format: Book
• Language: English
• Published: Victoria Hospitality Press 2000
• Edition: 2nd ed
• Subjects: Waiters > Handbooks, manuals, etc; Waitresses > Handbooks, manuals, etc; Table service > Handbook, manuals, etc.
• Online Access: Click Here to View Status and Holdings.

 The Waiter's Handbook has proved to be a hugely popular book, and is now firmly established as an invaluable manual for trainee waiters, and as a perma nently valuable reference for people with experience in the profession The book is a comprehensive training guide to modern food and beverage service. It explains the technical and inter-personal skills today's waiters require in all types of establishment, from casual bistros and coffee-bars to formal din ing-rooms This new edition has been thoroughly revised, reset and brought up to date. There is a completely new chapter on Room Service, and the Glossary of menu terms has been extended. The emphasis is on relevance, practicality and clarity. The very extensive Glossary explains food and beverage items and culinary words and phrases from French and other cooking traditions world-wide, from America to Asia, and includes some Australian bush foods and many wine and candlecludes a simple guide to pronunciation. The Glossary Connerstand and explain modem menus with confidence. the bockpile for long-term reference after the technical and Throughout The Waiter's Handbook emphasis is placed on the importance i of all aspects of good service product knowledge, good communication, and perenal, organizational and technical skills. The book is lavishly illustrated with over 250 photographs and diagrams demonstrating techniques and iden