Professional Table Service
Seiten
1990
John Wiley & Sons Inc (Verlag)
978-0-471-28926-5 (ISBN)
John Wiley & Sons Inc (Verlag)
978-0-471-28926-5 (ISBN)
Outlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more.
Professional Table Service spells out the rules and techniques of table service: pre-opening preparation, proper use of equipment, and the correct ways of serving and communicating with customers.
Professional Table Service spells out the rules and techniques of table service: pre-opening preparation, proper use of equipment, and the correct ways of serving and communicating with customers.
Sylvia Meyer and Edy Schmid are the authors of Professional Table Service, published by Wiley.
The Service Profession.
Equipment and Materials.
Preparatory Work in the Waiters' Pantry and Dining Room.
The Bar.
Service Organization.
The Menu.
Mise en Place.
Service Rules, Service Techniques, Service Styles.
Breakfast.
Banquets and Functions.
Our Guests.
Sales Techniques.
Cost Control.
Methods of Payment.
Working at the Guest Table.
The Study of Beverages.
The Art of Cooking.
Wine Lexicon.
Glossary of Culinary Terms.
Glossary of Service Terms.
Index.
| Erscheint lt. Verlag | 22.1.2002 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 216 x 246 mm |
| Gewicht | 1497 g |
| Themenwelt | Wirtschaft |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-471-28926-4 / 0471289264 |
| ISBN-13 | 978-0-471-28926-5 / 9780471289265 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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