Brown, Graham <br/><br/>
The Waiter's handbook / 
Graham Brown and Karon Hepner 
 - Fourth Edition 
 - Singapore :  Pearson Education,  c2008 
 - xiv, 282 pages :  illustrations ;  24 cm. 
<br/><br/>Includes index. 
<br/><br/>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 
<br/><br/><label>ISBN: </label>9789810697600 
<br/><br/><label>Subjects--Topical Terms: </label><br/>TABLE SERVICE
<br/><br/><label>LC Class. No.: </label>TX 925 .B76 2008