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Professional Table Service: WITH Presenting Service (Hardcover)

by Lendal H. Kotschevar (Author), Sylvia Meyer (Author) "The quality of its service determines reputation of a foodservice establishment ..." (more)

3.0 out of 5 stars See all reviews (1 customer review)

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Product details

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)

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Product Description

Product Description
Outlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more. --This text refers to the Hardcover edition.

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The quality of its service determines reputation of a foodservice establishment. Read the first page

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9 of 9 people found the following review helpful:

3.0 out of 5 stars the professional's reference, 24 May 1999

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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