A visual reference to restaurant management and operations.
Material type:
TextSeries: A visual reference toPublisher: New York : 3G E-Learning, 2020Description: 234 pages : color illustrations ; 24 cmContent type: - text
- unmediated
- volume
- 9781984638137
- 647.95068 V829 23
Contents:
The server -- Types of service and table settings -- Before and the guests arrive -- Initiating the service -- Serving the meal -- Safety and sanitation in restaurant -- Handling services using technology.
| Item type | Current library | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
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Main Library | Circulation Section | CIR 647.95068 V829 2020 (Browse shelf(Opens below)) | 1-1 | Available | 028755 |
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| CIR 647.95068 T343 2018 Theory,practice and techniques in food and beverage cost control | CIR 647.95068 V829 2020 A visual reference for food & beverage supervisor. | CIR 647.95068 V829 2020 A visual reference for banquet supervisor. | CIR 647.95068 V829 2020 A visual reference to restaurant management and operations. | CIR 647.95068 V829 2020 A visual reference for food & beverage supervisor. | CIR 647.95068 V829 2020 A visual reference for banquet supervisor. | CIR 647.95068 V829 2020 A visual reference for banquet supervisor. |
Includes bibliographical references and index.
The server -- Types of service and table settings -- Before and the guests arrive -- Initiating the service -- Serving the meal -- Safety and sanitation in restaurant -- Handling services using technology.
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