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Professional Table Service
Pages: 464,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1990,
Cover: Hardback,
Dimensions: 210.82x246.38x30.48mm
The key to providing quality table service is a knowledgeable, well-trained staff. This handsomely illustrated volume supplies that knowledge, coverying everything service personell need to know, from setting a table to recommending a wine to accepting a credit card. "Professional Table Service" has been translated directly from the acclaimed German edition, which is the most widely used service manual in the foodservice industry. Now American service people can master the techniques of polished European table service, so long considered the epitome of the industry. show more
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1990,
Cover: Hardback,
Dimensions: 210.82x246.38x30.48mm
The key to providing quality table service is a knowledgeable, well-trained staff. This handsomely illustrated volume supplies that knowledge, coverying everything service personell need to know, from setting a table to recommending a wine to accepting a credit card. "Professional Table Service" has been translated directly from the acclaimed German edition, which is the most widely used service manual in the foodservice industry. Now American service people can master the techniques of polished European table service, so long considered the epitome of the industry. show more
Pages: 464,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1990,
Cover: Hardback,
Dimensions: 210.82x246.38x30.48mm
The key to providing quality table service is a knowledgeable, well-trained staff. This handsomely illustrated volume supplies that knowledge, coverying everything service personell need to know, from setting a table to recommending a wine to accepting a credit card. "Professional Table Service" has been translated directly from the acclaimed German edition, which is the most widely used service manual in the foodservice industry. Now American service people can master the techniques of polished European table service, so long considered the epitome of the industry. show more
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1990,
Cover: Hardback,
Dimensions: 210.82x246.38x30.48mm
The key to providing quality table service is a knowledgeable, well-trained staff. This handsomely illustrated volume supplies that knowledge, coverying everything service personell need to know, from setting a table to recommending a wine to accepting a credit card. "Professional Table Service" has been translated directly from the acclaimed German edition, which is the most widely used service manual in the foodservice industry. Now American service people can master the techniques of polished European table service, so long considered the epitome of the industry. show more
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$43.50
$15.22Description
Pages: 464,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1990,
Cover: Hardback,
Dimensions: 210.82x246.38x30.48mm
The key to providing quality table service is a knowledgeable, well-trained staff. This handsomely illustrated volume supplies that knowledge, coverying everything service personell need to know, from setting a table to recommending a wine to accepting a credit card. "Professional Table Service" has been translated directly from the acclaimed German edition, which is the most widely used service manual in the foodservice industry. Now American service people can master the techniques of polished European table service, so long considered the epitome of the industry. show more
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1990,
Cover: Hardback,
Dimensions: 210.82x246.38x30.48mm
The key to providing quality table service is a knowledgeable, well-trained staff. This handsomely illustrated volume supplies that knowledge, coverying everything service personell need to know, from setting a table to recommending a wine to accepting a credit card. "Professional Table Service" has been translated directly from the acclaimed German edition, which is the most widely used service manual in the foodservice industry. Now American service people can master the techniques of polished European table service, so long considered the epitome of the industry. show more
