000			01243nam a2200277 a 4500
001			vtls003125012
003			MY-SjTCS
005			20200226113302.0
008			110218t2009 njua b 001 0 eng
020			_a9780470107850 (pbk.)
039		9	_a201102181637 _bVLOAD _c200905210935 _dshuhada _c200901211506 _dzatul _c200811241100 _dshuhada _y200810151115 _zmalathy
082	0	4	_a642.6 _bDAH
100	1		_aDahmer, Sondra J. _911886
245	1	0	_aRestaurant service basics / _cSondra J. Dahmer and Kurt W. Kahl.
250			_a2nd ed.
260			_aHoboken, N.J. : _bJohn Wiley, _cc2009.
300			_axii, 196 p. : _bill. ; _c24 cm.
440		0	_aWiley restaurant basics series
504			_aIncludes bibliographical references and index.
505	2		_ach. 1. The server - ch. 2. Types of establishments, types of service, and table settings - ch. 3. Before the guests arrive - ch. 4. Initiating the service - ch. 5. Serving the meal - ch. 6. Safet, sanitation, and emergency procedures - ch. 7. Handling service using technlogy - ch. 8. Wine and bar service.
650		0	_aTable service. _911887
650		0	_aWaiters. _911888
650		0	_aWaitresses. _9104848
700	1		_aKahl, Kurt W. _e(j.a.) _9104849
920			_aTCHT : 642332, 642429
999			_c106521 _d106521