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 ContentsItem type | Current location | Call number | Status | Date due | Barcode |
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Book | 642.6 C81 2019 (Browse shelf) | Available | 3UCBL000025651 |
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642.4068 B22 2019 Banquet function and catering service procedures / | 642.4068 Sh64 2016 Ships catering services : | 642.56 P96 2004 Food service manual for health care institutions / | 642.6 C81 2019 Core concepts in hospitality and tourism : | 642.6 Es19 2001 At your service : | 642.6 K84 2007 Presenting service : the ultimate guide for food service professionals / | 642 T41 2019 3G handy guide : |
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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