Description
- The responsibilities and procedures of typical positions captains, servers, and bussers
- The basics of food and beverage service how to set the table, explain the menu, sell specials, take an order and pass it to the kitchen/bar, and more
- A wide range of professional serving techniques and service styles including American, French, Russian, butler, and cafeteria
About the Author
About the authors BRUCE H. AXLER is the author of 23 culinary and hospitality books. Most recently, he was managing director of Tavern on the Green, New York City. CAROL A. LITRIDES is the author of several books on food service/food preparation. She has developed and run hundreds of training programs for restaurants and hotels and is currently the general manager of a landmark restaurant.
Book Information
ISBN 9780471621768
Author Bruce H. Axler
Format Hardback
Page Count 240
Imprint John Wiley & Sons Inc
Publisher John Wiley & Sons Inc
Weight(grams) 660g
Dimensions(mm) 263mm * 181mm * 21mm