Advanced Food Service

Emphasizing the importance of restaurateurs, maitres d'hotel and skilled waiters - especially in the upper/middle-priced and luxury levels of both Western and other traditions - this book is for practising waiters and those learning restaurant service as part of a college catering course.

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This is a comprehensive handbook on the preparation and service of food in the restaurant. It contains information on the background and development of classical dishes completed in the restaurant, details on food, including cooking times, commodities and accompaniments and step-by-step guidance on service procedures. The first section also addresses the new role of waiting staff in providing an enhanced dining experience for customers. The book will be useful to college students on City and Guilds Food Service Courses at Levels 3 and 4, HCIMA Food and Beverage Operations and BTEC National and HN Diploma in Hotel and Catering Operations.