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Textbook
Restaurant Service: Beyond the BasicsISBN: 978-0-471-51476-3
Paperback
384 pages
September 1994, ©1994
 This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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GUEST COURTESIES: THE DIFFERENCE MAKERS.
First Impressions.
Coat Checking.
Lost and Found.
Guests and Employees with Disabilities.
Reservations.
AT THE TABLE: BEYOND THE FIRST IMPRESSIONS.
Food Service.
Wine and Liquor Service.
THE ``SIZZLE,'' OR, WHY RETURN.
Nonalcoholic Beverages.
Ceremonial Coffee and Tea Service.
Extravagant Foods--The Magic of Caviar.
Rare Wines.
Organic Wines.
A PRIMER ON WINE SERVICE.
Wine: What Is It?.
Tasting, Storing, and Drinking Wine.
Wines of the World.
THE STAFF.
Basic Personnel Policies.
Appendices.
Index.
First Impressions.
Coat Checking.
Lost and Found.
Guests and Employees with Disabilities.
Reservations.
AT THE TABLE: BEYOND THE FIRST IMPRESSIONS.
Food Service.
Wine and Liquor Service.
THE ``SIZZLE,'' OR, WHY RETURN.
Nonalcoholic Beverages.
Ceremonial Coffee and Tea Service.
Extravagant Foods--The Magic of Caviar.
Rare Wines.
Organic Wines.
A PRIMER ON WINE SERVICE.
Wine: What Is It?.
Tasting, Storing, and Drinking Wine.
Wines of the World.
THE STAFF.
Basic Personnel Policies.
Appendices.
Index.
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Instructors
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