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Professional table service

Author: Sylvia Meyer; Edy Schmid; Christel Spühler
Publisher: New York, NY : V.N. Reinhold, 1990.
Edition/Format:   Print book : EnglishView all editions and formats
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Document Type: Book
All Authors / Contributors: Sylvia Meyer; Edy Schmid; Christel Spühler
ISBN: 0442239823 9780442239824
OCLC Number: 21375331
Description: pages cm
Contents: ch. 1. Service profession --
ch. 2. Equipment and materials --
ch. 3. Preparatory work in the waiters' pantry and dining room --
ch. 4. Bar --
ch. 5. Service organization --
ch. 6. Menu --
ch. 7. Mise en place --
ch. 8. Service rules, service techniques, service styles --
ch. 9. Breakfast --
ch. 10. Banquets and functions --
ch. 11. Our guests --
ch. 12. Sales techniques --
ch. 13. Cost control --
ch. 14. Methods of payment --
ch. 15. Working at the guest table --
ch. 16. Study of beverages --
ch. 17. Art of cooking --
ch. 18. Wine lexicon --
ch. 19. Glossary of culinary terms --
ch. 20. Glossaary of service terms.
Other Titles: Service Lehrbuch.
Responsibility: Sylvia Meyer, Edy Schmid, Christel Spühler ; translated by Heinz Holtzmann.

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