Abstract
In both carvery and buffet service, customers leave their table to choose from the dishes and roast joints of meat on display. With some types of buffet there may be only informal seating, the majority of people choosing to stand.
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© 1993 Macmillan Publishers Limited
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Hayter, R. (1993). Carvery and buffet service. In: Food and Drink Service. Palgrave, London. https://doi.org/10.1007/978-1-349-80473-3_8
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DOI: https://doi.org/10.1007/978-1-349-80473-3_8
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-59502-2
Online ISBN: 978-1-349-80473-3
eBook Packages: Palgrave Social & Cultural Studies CollectionSocial Sciences (R0)