The Waiter's handbook / Graham Brown and Karon Hepner
Material type:
TextPublication details: Singapore : Pearson Education, c2008Edition: Fourth EditionDescription: xiv, 282 pages : illustrations ; 24 cmISBN: - 9789810697600
- TX 925 .B76 2008
Books
| Item type | Current library | Home library | Collection | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|
|
Books
|
National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 925 .B76 2008 (Browse shelf(Opens below)) | c.1 | Available | NULIB000001230 |
Browsing LRC - Main shelves, Shelving location: General Circulation, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
|
|
|
|
|
No cover image available |
|
||
| GC TX 921 .S56 2009 A meeting planner's guide to catered events / | GC TX 921 .S56 2011 On-Premise catering : Hotels, convention centers, arenas, clubs, and more / | GC TX 921 .T46 2013 Off-Premise catering management / | GC TX 925 .B76 2008 The Waiter's handbook / | GC TX 925 .G53 2010 The sommelier prep course : an introduction to the wines, beers, and spirits of the world / | GC TX 925 .N38 2007 NRAEF ManageFirst : customer service : competency guide / | GC TX 928 .B76 2016 Housekeeping by design : hotels and labor / |
Includes index.
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. Styles of service: silver service -- 9. Clearing the table -- 10. Other forms of service -- 11. Other food service procedures -- 12. Use 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
There are no comments on this title.