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Food and Beverage Service
Bruce H. Axler
€ 147.08
FREE Delivery in Ireland
Description for Food and Beverage Service
Hardcover. "Required reading for every waiter, waitress, or maitre da hotel. clearly written, and easy to follow. " ----Manfred F. Series: Wiley professional restauranteur guide. Num Pages: 240 pages, illustrations. BIC Classification: KJ; TTVC; WB. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly. Dimension: 266 x 187 x 19. Weight in Grams: 620.
"Required reading for every waiter, waitress, or maitre dhotel clearly written, and easy to follow " Manfred F. Ketterer Hospitality Management Instructor The Culinary Institute of America Wiley Professional Restaurateur Guides Food and Beverage Service Customer service is the key to a restaurants success and the most important factor in establishing your reputation. The first in a series of service guides, Food and Beverage Service offers essential information on all aspects of food and beverage service for restaurant managers, owners, and personnel. Written by two of todays top experts, the guide explains:
"Required reading for every waiter, waitress, or maitre dhotel clearly written, and easy to follow " Manfred F. Ketterer Hospitality Management Instructor The Culinary Institute of America Wiley Professional Restaurateur Guides Food and Beverage Service Customer service is the key to a restaurants success and the most important factor in establishing your reputation. The first in a series of service guides, Food and Beverage Service offers essential information on all aspects of food and beverage service for restaurant managers, owners, and personnel. Written by two of todays top experts, the guide explains:
- The responsibilities and procedures of typical positionscaptains, ... Read more
- The basics of food and beverage servicehow to set the table, explain the menu, sell specials, take an order and pass it to the kitchen/bar, and more
- A wide range of professional serving techniques and service stylesincluding American, French, Russian, butler, and cafeteria
Product Details
Format
Hardback
Publication date
1990
Publisher
John Wiley and Sons Ltd United States
Number of pages
240
Condition
New
Series
Wiley professional restauranteur guide
Number of Pages
240
Place of Publication
New York, United States
ISBN
9780471621768
SKU
V9780471621768
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
About Bruce H. Axler
About the authors BRUCE H. AXLER is the author of 23 culinary and hospitality books. Most recently, he was managing director of Tavern on the Green, New York City. CAROL A. LITRIDES is the author of several books on food service/food preparation. She has developed and run hundreds of training programs for restaurants and hotels and is currently the general ... Read more
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