000			01276nam a2200241Ia 4500
003			NULRC
005			20250520094822.0
008			250520s9999 xx 000 0 und d
020			_a9789810697600
040			_cNULRC
050			_aTX 925 .B76 2008
100			_aBrown, Graham _eauthor
245		4	_aThe Waiter's handbook / _cGraham Brown and Karon Hepner
250			_aFourth Edition
260			_aSingapore : _bPearson Education, _cc2008
300			_axiv, 282 pages : _billustrations ; _c24 cm.
365			_bUSD445
504			_aIncludes index.
505			_a1. 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
650			_aTABLE SERVICE
700			_aHepner, Karon _eco-author
942			_2lcc _cBK
999			_c3471 _d3471