Freemasonry: A Celebration of the Craft

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“Hardcover Book,”
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Como nuevo
Libro en perfecto estado y poco leído. La tapa no tiene desperfectos y si procede, con sobrecubierta para las tapas duras. Incluye todas las páginas sin arrugas ni roturas. El texto no está subrayado ni resaltado de forma alguna, y no hay anotaciones en los márgenes. Puede presentar marcas de identificación mínimas en la contraportada o las guardas. Muy poco usado. Consulta el anuncio del vendedor para obtener más información y la descripción de cualquier posible imperfección. Ver todas las definiciones de estadose abre en una nueva ventana o pestaña
Notas del vendedor
“Hardcover Book,”
ISBN
9780471621768
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Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471621765
ISBN-13
9780471621768
eBay Product ID (ePID)
386187

Product Key Features

Number of Pages
240 Pages
Publication Name
Food and Beverage Service
Language
English
Subject
Industries / Hospitality, Travel & Tourism
Publication Year
1991
Type
Textbook
Author
Carol A. Litrides, Bruce H. Axler
Subject Area
Business & Economics
Series
Wiley Professional Restauranteur Guides
Format
Hardcover

Dimensions

Item Height
0.8 in
Item Weight
23.4 Oz
Item Length
10.3 in
Item Width
7.1 in

Additional Product Features

Edition Number
1
Intended Audience
College Audience
LCCN
89-028391
Dewey Edition
20
Series Volume Number
1
Illustrated
Yes
Dewey Decimal
642/.6
Table Of Content
BUSSER. Job Description: Busser. Getting Ready to Serve. Preparing for the Guests' Arrival. Preparing Garnishes and Food. Beverages. Once Customers Arrive: Basic Responsibilities During Service. SERVER. Job Description: Server. Basic Service Skills and Equipment. Tray Handling. Service Basics: Serving a Whole Table. Service: Step by Step. Styles of Foodservice. CAPTAIN. Job Description: Captain. Group Sales. Beverage Drama. Special Dining Room Personnel. Advanced Techniques. Carving in the Dining Room. Flambeing. Tableside Preparation of Cold Items. Tableside Cooking. Appendices. Glossary of Tableservice Terms and Phrases. Index.
Synopsis
"Required reading for every waiter, waitress, or maitre dhotel. clearly written, and easy to follow. " --Manfred F., "Required reading for every waiter, waitress, or maitre d'hotel ... 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 today's top experts, the guide explains: The responsibilities and procedures of typical positions--captains, servers, and bussers The basics of food and beverage service--how 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 styles--including American, French, Russian, butler, and cafeteria, "Required reading for every waiter, waitress, or maitre d'hotel 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 today's top experts, the guide explains: The responsibilities and procedures of typical positions captains, servers, and bussers The basics of food and beverage service how 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 styles including American, French, Russian, butler, and cafeteria, "Required reading for every waiter, waitress, or maitre d'hotel . 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 today's top experts, the guide explains: * The responsibilities and procedures of typical positions--captains, servers, and bussers * The basics of food and beverage service--how 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 styles--including American, French, Russian, butler, and cafeteria
LC Classification Number
TX925.A89 1990

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