The Waiter's Handbook
Seiten
2004
|
2nd Revised edition
Prentice-Hall (Verlag)
978-1-86250-494-3 (ISBN)
Prentice-Hall (Verlag)
978-1-86250-494-3 (ISBN)
- Titel erscheint in neuer Auflage
- Artikel merken
Zu diesem Artikel existiert eine Nachauflage
This training guide to modern food and beverage service explains, with the aid of illustrations, the technical and interpersonal skills waiters require in all types of establishment, from casual bistros to formal dining-rooms. This edition has been revised and updated.
This new edition has been revised, reset and brought up to date, covering the skills and knowledge required for the relevant units in the Hospitality Training Package. There is a new chapter on room service, and the glossary of food and beverage terms has been extended. The glossary explains food and beverage items, and culinary words and phrases from French and other cooking traditions worldwide, from America to Asia, and includes some Australian bush foods and many wine and beverage terms. It also includes a simple guide to pronunciation.
This new edition has been revised, reset and brought up to date, covering the skills and knowledge required for the relevant units in the Hospitality Training Package. There is a new chapter on room service, and the glossary of food and beverage terms has been extended. The glossary explains food and beverage items, and culinary words and phrases from French and other cooking traditions worldwide, from America to Asia, and includes some Australian bush foods and many wine and beverage terms. It also includes a simple guide to pronunciation.
Hospitality and the waiter; the menu; food service equipment; food service preparation; food service procedures - the preliminaries; taking orders and correcting the covers; styles of service - plate service; silver service; clearing the table; other forms of service; other food service procedures; the use of the Gueridon; beverage equipment and service knowledge; beverage product knowledge; beverage service procedures; end of service procedures; room service; function operations.
| Erscheint lt. Verlag | 31.1.2004 |
|---|---|
| Zusatzinfo | 250 b&w photographs, glossary, index |
| Verlagsort | Harlow |
| Sprache | englisch |
| Maße | 170 x 245 mm |
| Gewicht | 1000 g |
| Themenwelt | Weitere Fachgebiete ► Handwerk |
| ISBN-10 | 1-86250-494-6 / 1862504946 |
| ISBN-13 | 978-1-86250-494-3 / 9781862504943 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
Holzkunde - Pilze und Insekten - Konstruktive und chemische Maßnahmen …
Buch | Hardcover (2021)
Hanser, Carl (Verlag)
CHF 62,95
