It was developed at a restaurant school headed by an award-winning chef and educator and is a thorough introduction to the art of fine restaurant service. Describes and illustrates (with 600 color photographs) every detail of service setup, table setting, equipment, guest reception and service of food and wine. Also includes a dictionary of basic culinary and menu terms.
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Book Description Wiley, 1991. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P110471538280
Book Description Wiley, 1991. Hardcover. Book Condition: New. 1. Bookseller Inventory # DADAX0471538280