Professional restaurant service / École Technique Hôtelière Tsuji.

Contributor(s):

École Technique Hôtelière Tsuji

Material type: Text

TextPublication details: New York ; Chichester : Wiley, c1991.Description: 179pISBN:

9780471538288 :
0471538280 (cloth)

Subject(s):

DDC classification:

642.6 ECO

Summary: This introduction to the art of restaurant service describes and illustrates every detail of service set-up, table setting, equipment, guest reception and food and wine service. It also includes a dictionary of culinary and menu terms.

Holdings ( 1 )
Title notes ( 2 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Long Loan	TUS: Midlands, Main Library Athlone General Lending	642.6 ECO (Browse shelf(Opens below))	1	Available		111900

Includes bibliographical references.

This introduction to the art of restaurant service describes and illustrates every detail of service set-up, table setting, equipment, guest reception and food and wine service. It also includes a dictionary of culinary and menu terms.