
- English
- PDF
- Available on iOS & Android
RESTAURANT SERVICE
About this book
Restaurant Service is a comprehensive book listing all the essential techniques for dining room service. This manual brings together the minimum necessary for a career in the restaurant business. With it, you will have access to everything you need to know to prove yourself worthy of quality service. Composed of 140 techniques, it brings together the setting up, the serving of drinks and the various forms of service as well as the preparations, the cutting and the buckling. Each service technique is detailed and illustrated step by step (in photo) and each gesture is reproduced with precision and accuracy. Tracing all the techniques of tableware, this book will ensure you have mastered the basics of perfect dining room service and will accompany you throughout your professional career.
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Information
Table of contents
- COUVERTURE
- RESTAURANT SERVICE
- SUMMARY
- CUTLERY & VARIOUS ACCESSORIES
- SETTING THE TABLES
- CARRYING TABLEWARE & CLEARING TABLES
- SERVICES METHODS
- COCKTAILS
- BEVERAGES SERVICES
- STARTERS
- CHARCUTERIE
- SHELLFISH
- SMOKED FISH
- FISH
- POULTRY
- MEAT
- CHEESE WITH APPELLATION OF ORIGIN
- DESSERTS
- FRUIT
- PRESENTATION & PREPARATION OF CIGARS
- SERVING METHODS FOR DIFFERENT DISHES