A visual reference to restaurant management and operations. 

 - 234 pages :   color illustrations ;   24 cm.  
 - A visual reference to .
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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.  
<br/><br/><label>ISBN: </label>9781984638137 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Restaurant management.<br/>Food service management.<br/>Restaurants.<br/>Hospitality industry.<br/>Operations management.<br/>Customer relations.<br/>Menus.<br/>Marketing.
<br/><br/><label>Dewey Class. No.: </label>647.95068  / V829