This is a comprehensive handbook on the preparation and service of food in the restaurant. It contains information on the background and development of classical dishes completed in the restaurant, details on food, including cooking times, commodities and accompaniments and step-by-step guidance on service procedures. The first section also addresses the new role of waiting staff in providing an enhanced dining experience for customers. The book will be useful to college students on City and Guilds Food Service Courses at Levels 3 and 4, HCIMA Food and Beverage Operations and BTEC National and HN Diploma in Hotel and Catering Operations.
- ISBN10 0748711074
- ISBN13 9780748711079
- Publish Date 1 February 1992
- Publish Status Out of Print
- Out of Print 12 March 1998
- Publish Country GB
- Publisher Oxford University Press
- Imprint Nelson Thornes Ltd
- Format Paperback
- Pages 240
- Language English