A comprehensive training guide covering essential technical and inter-personal skills. * Emphasises all aspects of good service and product knowledge together with essential communication, personal organisation and technical skills. * User-friendly with a straightforward writing style providing all the essential information. * Over 100 photographs and line drawings. * Outstanding glossary for quick reference explaining technical terms, culinary words, French phrases and other cooking traditions.
1. Hospitality and the Waiter 2. The menu 3. Food service equipment 4. Food service preparation 5. Food service procedures: The Preliminaries 6. Taking 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 food service procedures 12. The use of the Guridon 13. Beverage equipment and service knowledge 14. Beverage product knowledge 15. Beverage service procedures 16. End-of-service procedures 17. Function operations Glossary
Number Of Pages:
- ID: 9780582357754
- Saver Delivery: Yes
- 1st Class Delivery: Yes
- Courier Delivery: Yes
- Store Delivery: Yes
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