Concise guides in food and beverage service procedures.
Cornell, Daryl Ace V.
Concise guides in food and beverage service procedures. - 177
Highlights the different skills needed in operating a dining room in a typical food service setting and features different aspect of dining room managerial and service procedure; contains three chapters, namely: 1) discusses on overview of the restaurant organization 2) showcases the preparation for service procedures 3) teaches students when the guests actually arrive at the restaurant trough topics such as sequence of food and beverage, food accompanied, service styles and the like.
978-971-9905-93-6
Table service
642.6 / C81
Concise guides in food and beverage service procedures. - 177
Highlights the different skills needed in operating a dining room in a typical food service setting and features different aspect of dining room managerial and service procedure; contains three chapters, namely: 1) discusses on overview of the restaurant organization 2) showcases the preparation for service procedures 3) teaches students when the guests actually arrive at the restaurant trough topics such as sequence of food and beverage, food accompanied, service styles and the like.
978-971-9905-93-6
Table service
642.6 / C81