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The New Catering Repertoire

Volume II Aide-Mémoire du Restaurateur et Sommelier

  • Authors
  • H. L. Cracknell
  • G. Nobis
Textbook

Table of contents

  1. Front Matter
    Pages i-xix
  2. The Waiting Staff Handbook

    1. Front Matter
      Pages 1-1
    2. H. L. Cracknell, G. Nobis
      Pages 3-14
    3. H. L. Cracknell, G. Nobis
      Pages 15-39
    4. H. L. Cracknell, G. Nobis
      Pages 40-129
    5. H. L. Cracknell, G. Nobis
      Pages 130-135
    6. H. L. Cracknell, G. Nobis
      Pages 136-150
    7. H. L. Cracknell, G. Nobis
      Pages 151-170
    8. H. L. Cracknell, G. Nobis
      Pages 171-181
    9. H. L. Cracknell, G. Nobis
      Pages 182-196
    10. H. L. Cracknell, G. Nobis
      Pages 197-210
    11. H. L. Cracknell, G. Nobis
      Pages 211-229
    12. H. L. Cracknell, G. Nobis
      Pages 230-285
  3. The Wine Waiting and Bar Staff Manual

    1. Front Matter
      Pages 287-287
    2. H. L. Cracknell, G. Nobis
      Pages 289-336
    3. H. L. Cracknell, G. Nobis
      Pages 337-349
    4. H. L. Cracknell, G. Nobis
      Pages 350-370
    5. H. L. Cracknell, G. Nobis
      Pages 371-383
    6. H. L. Cracknell, G. Nobis
      Pages 384-392
    7. H. L. Cracknell, G. Nobis
      Pages 393-396
  4. Back Matter
    Pages 397-492

About this book

Introduction

The second volume of The New Catering Repertoire provides a complete guide to classic European traditions of service presented as a clear and easy to use reference book.

Keywords

Germany glass organization organizations pricing production restaurant service

Bibliographic information