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About this book
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.
Bibliographic Information
Book Title: Mastering Restaurant Service
Authors: H. L. Cracknell, G. Nobis
DOI: https://doi.org/10.1007/978-1-349-19827-6
Publisher: Red Globe Press London
eBook Packages: Palgrave Business & Management Collection, Business and Management (R0)
Copyright Information: Macmillan Publishers Limited 1989
Edition Number: 1
Number of Pages: XV, 362
Additional Information: Previously published under the imprint Palgrave
Topics: Services