Publisher's Synopsis
A comprehensive training guide to modern food and beverage service. It explains, with the aid of illustrations, the technical and inter-personal skills today's waiters require in all types of establishment, from casual bistros and coffee bars to formal dining-rooms.;Three of the 17 chapters are devoted to beverages - beverage equipment, products and service. There is a chapter on function operations.;The extensive glossary explains food and beverage items and culinary words and phrases from French and other cooking traditions world-wide, from America to Asia, and including some Australian bush foods. It will enable waiters to understand and explain modern menus with confidence.;Throughout the book, emphasis is placed on the importance of all aspects of good service - product knowledge and communication, personal, organizational, and technical skills. This is a common sense guide to modern service, not a repetition of outworn traditions.
