Restaurant Service: Preparation, Carving, Slicing, Flambeing and Setting the Tables

Restaurant Service: Preparation, Carving, Slicing, Flambeing and Setting the Tables
Thierry Boulicot, Dominique Jeuffrault
RRP:
NZ$ 65.00
Our Price:
NZ$ 52.00
Paperback
h298 x 216mm - 256pg
12 May 2022 US
International import eta 7-19 days
9782857087687
Out Of Stock
Currently no stock in-store, stock is sourced to your order
Restaurant Service is a comprehensive book that highlights all of the essential dining room service techniques. With this book' s guidance, you' ll learn how to set the table and how to serve and pour drinks, as well as other forms of table service including slicing and flambeing. Each service technique includes detailed instructions and is illustrated with step-by-step photographs capturing the accuracy and precision of the task. Tracing all the techniques of tableware, Restaurant Service will ensure you have mastered the basics of perfect dining room service and support you throughout your professional journey.
Since 1980, Thierry Boulicot has taught catering as a vocational subject at the Lycee technique d' hotellerie et de tourisme de Val de Loire, a hotel and tourism college in Blois, France. Since 1988, Dominique Jeuffrault has been a technical and vocational teacher at the Lycee technique hotelier, a hotel college in La Rochelle, France.
Status: Indent title, imported to order
ISBN-13: 9782857087687
Published: 12 May 2022
Published In: United States
Imprint: Editions Bpi
Publisher: Editions Bpi
Format: Paperback
Height: 298mm
Width: 216mm
Pages: 256

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