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The Waiter's handbook / Graham Brown and Karon Hepner

By: Brown, Graham [author]Contributor(s): Hepner, Karon [co-author]Material type: Text

TextPublication details: Singapore : Pearson Education, c2008Edition: Fourth EditionDescription: xiv, 282 pages : illustrations ; 24 cmISBN: 9789810697600Subject(s): TABLE SERVICE | WAITERS | WAITRESSESLOC classification: TX 925 .B76 2008

Contents:

1. Hospitality and the waiter -- 2. The menu -- 3. Food service equipment -- 4. Food service preparation -- 5. Food service procedures: the preliminaries -- 6. Taking the orders and correcting the covers -- 7. Styles of service: plate service -- 8. Styles of service: silver service -- 9. Clearing the table -- 10. Other forms of service -- 11. Other food service procedures -- 12. Use the gueridon -- 13. Beverage equipment and service knowledge -- 14. Beverage product knowledge -- 15. Beverage service procedures -- 16. Espresso coffee -- 17. End of service procedures -- 18. Room service -- 19. Function operations

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TX 925 .B76 2008 (Browse shelf (Opens below))	c.1	Available		NULIB000001230

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Previous								Next
Previous	GC TX 921 .S56 2009 A meeting planner's guide to catered events /	GC TX 921 .S56 2011 On-Premise catering : Hotels, convention centers, arenas, clubs, and more /	GC TX 921 .T46 2013 Off-Premise catering management /	GC TX 925 .B76 2008 The Waiter's handbook /	GC TX 925 .G53 2010 The sommelier prep course : an introduction to the wines, beers, and spirits of the world /	GC TX 925 .N38 2007 NRAEF ManageFirst : customer service : competency guide /	GC TX 928 .C37 2012 Housekeeping management /	Next

Includes index.

1. Hospitality and the waiter --
2. The menu --
3. Food service equipment --
4. Food service preparation --
5. Food service procedures: the preliminaries --
6. Taking the orders and correcting the covers --
7. Styles of service: plate service --
8. Styles of service: silver service --
9. Clearing the table --
10. Other forms of service --
11. Other food service procedures --
12. Use the gueridon --
13. Beverage equipment and service knowledge --
14. Beverage product knowledge --
15. Beverage service procedures --
16. Espresso coffee --
17. End of service procedures --
18. Room service --
19. Function operations

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