The waiter's handbook / Graham Brow and Karon Hepner
Material type:
TextPublisher: Singapore : Pearson Education(Asia)Pte Ltd., c2005Edition: Third editionDescription: xiv, 234 pages : illustrationContent type: text Media type: unmediated Carrier type: volumeISBN: 9812471669 [newsprint]Subject(s): Food service -- Waiter's role | Waiters -- Handbooks, manuals, etc| Item type | Current location | Call number | Status | Date due | Barcode |
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Book
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Reserved (Main) | 642.5 B81 2005 (Browse shelf) | Available | 3UCBL000021089 |
Includes glossary and index.
Contents: 1 Hospitality and the waiter -- 2 The menu -- 3 Food service equipment -- 4 Food service preparation -- 5 Food service procedures: the preliminaries -- 6 Taking the orders and correcting the covers -- 7 Styles of service: plate service -- 8 Silver service -- 9 Clearing the table -- 10 Other forms of service -- 11 Other foor service procedures -- 12 The use of the gueridon -- 13 Beverage equipment and service knowledge -- 14 Beverage product knowledge -- 15 Beverage service procedures -- 16 Espresso coffee -- 17 End- of- service procedures -- 18 Room service -- 19 Function operations.
General Education HRM
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