000			01736nam a2200253Ia 4500
003			NULRC
005			20250520102802.0
008			250520s9999 xx 000 0 und d
020			_a9780471475781
040			_cNULRC
050			_aTX 911 .K68 2006
100			_aKotchevar, Lendal H. _eauthor
245		0	_aPresenting service : _bthe ultimate guide for the foodservice professional / _cLendal H. Kotschevar and Valentino Luciani
250			_aSecond Edition
260			_aHoboken, New Jersey : _bJohn Wiley & Son, Inc., _cc2006
300			_ax, 255 pages : _billustrations ; _c27 cm.
365			_bUSD36.94
504			_aIncludes index.
505			_aA historical overview of service -- The professional server -- Exceeding people's needs -- Service mise en place -- Service in various industry segments -- Service areas and equipment -- Classic service styles -- Serving the meal -- Bar and beverage service -- Management's role in service -- Table etiquette.
520			_a"Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience." "Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second Edition features a new chapter on bar and beverage service that includes coverage of specialty coffees as well as insightful cocktail and wine service advice for better serving and recommending alcoholic and nonalcoholic beverages to guests."
650			_aFOOD SERVICE
700			_aLuciani, Valentino _eco-author
942			_2lcc _cBK
999			_c15301 _d15301