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Professional restaurant service

Author: Tsuji Hotel School.
Publisher: New York : Wiley, ©1991.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

This introduction to the art of restaurant service describes and illustrates every detail of service set-up, table setting, equipment, guest reception and food and wine service. It also includes a  Read more...

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Additional Physical Format: Online version:
Professional restaurant service.
New York : Wiley, ©1991
(OCoLC)768160364
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Tsuji Hotel School.
ISBN: 0471538280 9780471538288
OCLC Number: 22811280
Description: 179 pages : illustrations (some color) ; 27 cm
Contents: A Short History of Restaurant Service --
Restaurant Service Staff and Their Work --
Preliminary Arrangements for Welcoming Guests --
Service in the Dining Room --
Attractive Service Techniques --
Wine Service --
French-English Glossary.
Responsibility: École Technique Hôtelière Tsuji.
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