- Hardcover
- Publisher: John Wiley & Sons (11 Jun 2002)
- Language English
- ISBN-10: 047128131X
- ISBN-13: 978-0471281313
- Average Customer Review: 3.0 out of 5 stars See all reviews (1 customer review)
- See Complete Table of Contents
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Product Description
Product Description
The key to providing quality table service is a knowledgeable, well-trained staff. This handsomely illustrated volume supplies that knowledge, coverying everything service personell need to know, from setting a table to recommending a wine to accepting a credit card. "Professional Table Service" has been translated directly from the acclaimed German edition, which is the most widely used service manual in the foodservice industry. Now American service people can master the techniques of polished European table service, so long considered the epitome of the industry.
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First Sentence
The quality of its service determines reputation of a foodservice establishment. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
The quality of its service determines reputation of a foodservice establishment. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
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Most Helpful Customer Reviews
9 of 9 people found the following review helpful:
3.0 out of 5 stars
the professional's reference,
By A Customer
This review is from: Professional Table Service (Hardcover)
There's not a whole lot to say about the English edition of the service textbook used by Swiss hotel management schools. Clear writing, decent maps/diagrams, illustrative photographs, and a conservative position are some of the features of this book that covers both dining room and banquet service.Like the French edition ("Technologie du service"), the page layout design leaves a fair amount of blank space which results in a volume that's much larger than necessary. Still, this is a good reference for the F&B or catering manager to have on his/her bookshelf, to be supplanted with Conrad Tuor's compact "Aide-Memoire du Sommelier" (a.k.a., "Wine and Food Handbook").
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
2.0 out of 5 stars (2 customer reviews) 15 of 15 people found the following review helpful:
1.0 out of 5 stars
A Vague Textbook,
By JColdren - Published on Amazon.com
This review is from: Professional Table Service (Hardcover)
The book has wealth of information for those absolutely new to Food and Beverage. Don't look for inside hints or for good restaurant or service systems for the professional, it's just not there. I ordered the book to improve my knowledge of the finer points of service, what I got instead was a rehash of basic techniques that have been better presented elsewhere. Disappointing for the price.
20 of 22 people found the following review helpful:
3.0 out of 5 stars
the professional's reference,
By "anonc" - Published on Amazon.com
This review is from: Professional Table Service (Hardcover)
There's not a whole lot to say about the English edition of the service textbook used by Swiss hotel management schools. Clear writing, decent maps/diagrams, illustrative photographs, and a conservative position are some of the features of this book that covers both dining room and banquet service.Like the French edition ("Technologie du service"), the page layout design leaves a fair amount of blank space which results in a volume that's much larger than necessary. Still, this is a good reference for the F&B or catering manager to have on his/her bookshelf, to be supplanted with Conrad Tuor's compact "Aide-Memoire du Sommelier" (a.k.a., "Wine and Food Handbook"). |
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