MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03933nam a2200325 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
CSPC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20251014110722.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
250127r2018 nyua b 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781680946703 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
CSPC |
| Original cataloging agency |
CSPC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
23 |
| Classification number |
642.6 |
| Item number |
Sk37 |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Skirting, table setting, and napkin folding. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
3G E-Learning, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2018. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
x, 279 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
24 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
The art of table setting -- Table skirting -- Napkin folding -- Tableware and glassware -- Salad dressing -- Garnishing -- Buffet table styling. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Presentation of a food or beverage is equally important as its recipe as the other senses are stimulated through sight and aroma. A well-prepared dish is complete only when it is presented with beautiful garnish in an appropriate food container or platter. Table setting or place setting refers to the way to set a table with tableware-such as eating utensils and for serving and eating. The practice of dictating the precise arrangement of tableware has varied across cultures and historical periods .Beverage presentation gains a lot of importance in today's world. Beverages taste good if they are presented at the temperature at which they are meant to have. Right from selecting the appropriate service glass-ware, creating various pleasant color schemes of the ingredients, and serving the beverage with creative ideas pays. Today, there are large varieties of napkins available in different colors and materials. Paper napkins are used majorly for informal dining whereas for formal dining, linen napkins are preferred. A well-folded and well-placed napkin on the plate grabs the attention of the guests. Table skirt is used on table to make it look complete and beautiful in home, hotels and restaurants on normal days and also during special occasions. Food presentation is just as essential to the success of a dish as its taste and flavor. Historically, the presentation of food has been used as shows of wealth and power. Such displays often emphasize the complexity of a dishes composition as opposed to its flavors. The way the food looks on the plate is what tempts our eyes and makes you want to taste it. Imagine how your room looks when it's messy and how it looks when you clean it up, the same ingredients, different results. It is just as true with food presentation and how the elements are arranged on the plate. So, food presentation is important. It can make or break a restaurant and it can turn a dinner party into a great success if done right.<br/>Skirting, Table Setting, and Napkin Folding introduces various types of services, various equipment used in service, types of service operations, food garnishes and accompaniments, and various standard operating procedures followed by food and beverage service professionals.<br/>This comprehensive Guide is designed to understand the art of table setting, skirting, and napkin folding. This illustrates napkin-folding techniques and discusses colors and patterns for table linen, and includes guidelines for dressing chinaware, silverware, and glassware. This Book will be of interest to those who are keen on taking up career in Hospitality and Food and Beverage Services. It will also serve as a good learning material for all other passionate readers." -- Back cover |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Table setting and decoration. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Napkin folding. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Entertaining. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Hospitality management. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Dining etiquette. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Table skirting. |
| 710 1# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
3G E-Learning. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Suppress in OPAC |
No |
| Koha item type |
Books |
| Edition |
23 |
| Classification part |
642.6 |
| Item part |
Sk37 |
| Call number prefix |
CIR |
| Call number suffix |
2018 |
