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Food and beverage service / Bruce H. Axler, Carol A. Litrides.

By: Axler, Bruce H.
Contributor(s): Litrides, Carol A.
Series: Wiley professional restaurant guides. Publisher: New York: John Wiley, 1990Description: xvii, 222p. : 26 cm.ISBN: 0471621765.Subject(s): Table service | Waiters | WaitressesDDC classification: 642.6
Contents:
1. BUSSER Job description: busser Getting ready to serve. Preparing for the guests' arrival. Preparing garnishes and food.- 2 SERVER. Job description: server. Basic skills and equipment.Tray handling. Foodservice from a tray. Service basics: serving a whole table. Service step by step. Styles of foodservice.- 3 CAPTAIN Job description: Captain. Group sales. Beverage drama. Special dining room personnel. Advanced techniques.- Rolling cart service. Carving in the dining room. Flambeing. Tableside preparation of cold items. Tableside cooking.- Appendix A Electronically transmitting an order.- Appendix B Credit Card procedures
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU

Floor 4, Shelf 21 , Side 2, TierNo 1, BayNo 2

 642.6 AXL (Browse shelf) 1 Available SHTEx,70002,03,AD 5000146040
Main Collection Taylor's Library-TU

Floor 4, Shelf 21 , Side 2, TierNo 1, BayNo 2

 642.6 AXL (Browse shelf) 1 Available SHTEx,70002,03,AD 5000035937

1. BUSSER Job description: busser Getting ready to serve. Preparing for the guests' arrival. Preparing garnishes and food.- 2 SERVER. Job description: server. Basic skills and equipment.Tray handling. Foodservice from a tray. Service basics: serving a whole table. Service step by step. Styles of foodservice.- 3 CAPTAIN Job description: Captain. Group sales. Beverage drama. Special dining room personnel. Advanced techniques.- Rolling cart service. Carving in the dining room. Flambeing. Tableside preparation of cold items. Tableside cooking.- Appendix A Electronically transmitting an order.- Appendix B Credit Card procedures