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

Dominique Jeuffrault (Autor)

Buch | Softcover

256 Seiten

2022
BPI (Verlag)
978-2-85708-768-7 (ISBN)

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Restaurant Service covers all the classic techniques and practices of service personnel in fine dining restaurantsRestaurant Service is a comprehensive book listing all of the essential dining room service techniques. It shows how to set the table, how to serve and pour drinks, and other forms of table service including slicing and flambéing. Each service technique is detailed and illustrated step by step (with photos) and each task is reproduced with precision and accuracy. Tracing all the techniques of tableware, this book will ensure you have mastered the basics of perfect dining room service and will support you throughout your professional journey.

Since 1980, Thierry Boulicot has taught catering as a vocational subject at the Lycée technique d'hôtellerie et de tourisme de Val de Loire, a hotel and tourism college in Blois. Since 1988, Dominique Jeuffrault has been a technical and vocational teacher at the Lycée technique hôtelier, a hotel college in La Rochelle.

Erscheinungsdatum	03.11.2022
Illustrationen	Thierry Boulicot
Zusatzinfo	1000 color photographs
Sprache	englisch
Maße	216 x 298 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
ISBN-10	2-85708-768-3 / 2857087683
ISBN-13	978-2-85708-768-7 / 9782857087687
Zustand	Neuware