Core concepts in hospitality and tourism : restaurant service basics / authored and edited by 3G E-Learning LLC.
Material type:
TextSeries: Core concepts in hospitality and tourismPublisher: New York : 3G E-Learning, c2019Description: vii, 231 pages : black and white, and colour illustrations ; 23 cm + 1 DVD (4 3/4 inches)Content type: text Media type: unmediated Carrier type: volumeISBN: 9781984620927 [paperback]Other title: Restaurant service basicsSubject(s): Table service | Waiters | Waitresses | Restaurant management | Food service managementDDC classification: Online resources: Contributor biographical information | Publisher description | Table of Contents | Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Book
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642.6 C81 2019 (Browse shelf) | Available | 3UCBL000025651 |
with DVD.
Contents: Chapter 1 The waiter -- Chapter 2 Table setting -- Chapter 3 Service and guest relations -- Chapter 4 Safety, sanitation and emergency procedures -- Chapter 5 Handling services using technology -- Chapter 6 Wine and bar service.
HRM
English
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