Beginning with a history of restaurants and restaurant service, this introduction analyzes the organization of contemporary restaurants and discusses table service procedures according to standard classifications of dishes and drinks.
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Book Description Macmillan, London, 1989. Trade Paperback. Book Condition: Very Good. First Edition. xv, 362pp, index, bibliography, appendices, glossary, bw ills. Or card covers. Slight edge wear. light toning to page edges, insides of covers toned. Covers all aspects of restaurant service including menu planning, flambe, sommelier duties, wait staff and much more. Essential reference for those in the hospitality industry. Size: 8vo. Bookseller Inventory # 012226