Beschreibung
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.
Autorenportrait
InhaltsangabeThe 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.
