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Mastering Restaurant Service

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

Part of the Macmillan Master Series book series

Table of contents

  1. Front Matter
    Pages i-xv
  2. H. L. Cracknell, G. Nobis
    Pages 1-7
  3. H. L. Cracknell, G. Nobis
    Pages 8-16
  4. H. L. Cracknell, G. Nobis
    Pages 17-42
  5. H. L. Cracknell, G. Nobis
    Pages 43-61
  6. H. L. Cracknell, G. Nobis
    Pages 62-84
  7. H. L. Cracknell, G. Nobis
    Pages 85-100
  8. H. L. Cracknell, G. Nobis
    Pages 101-115
  9. H. L. Cracknell, G. Nobis
    Pages 116-141
  10. H. L. Cracknell, G. Nobis
    Pages 142-169
  11. H. L. Cracknell, G. Nobis
    Pages 170-195
  12. H. L. Cracknell, G. Nobis
    Pages 196-218
  13. H. L. Cracknell, G. Nobis
    Pages 219-231
  14. H. L. Cracknell, G. Nobis
    Pages 232-249
  15. H. L. Cracknell, G. Nobis
    Pages 250-265
  16. H. L. Cracknell, G. Nobis
    Pages 266-295
  17. H. L. Cracknell, G. Nobis
    Pages 296-303
  18. Back Matter
    Pages 304-362

About this book

Introduction

Beginning with a history of restaurants and restaurant service, this introduction analyzes the organization of contemporary restaurants and discusses table service procedures according to standard classifications of dishes and drinks.

Keywords

organization organizations restaurant service

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-349-19827-6
  • Copyright Information Macmillan Publishers Limited 1989
  • Publisher Name Palgrave, London
  • Print ISBN 978-0-333-42669-2
  • Online ISBN 978-1-349-19827-6
  • Buy this book on publisher's site