Restaurant Service – Beyond the Basics
John Wiley & Sons Inc (Verlag)
978-0-471-51476-3 (ISBN)
Timely, authoritative, and extremely practical, Restaurant Service is an incomparable guide to all the important "difference makers" that keep patrons coming back.
CAROL A. LITRIDES is Assistant Director of the Hospitality Management Program at ITT Technical Institute, Maitland, Florida. A former director of training at Tavern on the Green in New York City, she is a successful consultant in restaurant training, marketing, and service. BRUCE H. AXLER is Director of the School of Hotel, Restaurant, and Tourism Management at Fairleigh Dickinson University. He has written more than fifteen books on the hospitality industry and is a successful restaurant entrepreneur.
GUEST COURTESIES: THE DIFFERENCE MAKERS. First Impressions. Coat Checking. Lost and Found. Guests and Employees with Disabilities. Reservations. AT THE TABLE: BEYOND THE FIRST IMPRESSIONS. Food Service. Wine and Liquor Service. THE "SIZZLE," OR, WHY RETURN. Nonalcoholic Beverages. Ceremonial Coffee and Tea Service. Extravagant Foods--The Magic of Caviar. Rare Wines. Organic Wines. A PRIMER ON WINE SERVICE. Wine: What Is It?. Tasting, Storing, and Drinking Wine. Wines of the World. THE STAFF. Basic Personnel Policies. Appendices. Index.
Erscheint lt. Verlag | 31.8.1994 |
---|---|
Verlagsort | New York |
Sprache | englisch |
Maße | 190 x 248 mm |
Gewicht | 830 g |
Themenwelt | Reisen ► Hotel- / Restaurantführer |
Weitere Fachgebiete ► Handwerk | |
ISBN-10 | 0-471-51476-4 / 0471514764 |
ISBN-13 | 978-0-471-51476-3 / 9780471514763 |
Zustand | Neuware |
Haben Sie eine Frage zum Produkt? |
aus dem Bereich