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The Waiter's Handbook - Brown, Graham, and Hepner, Karon
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A comprehensive training guide to modern food and beverage service. It explains, with the aid of illustrations, the technical and inter-personal skills today's waiters require in all types of establishment, from casual bistros and coffee bars to formal dining-rooms. Three of the 17 chapters are devoted to beverages - beverage equipment, products and service. There is a chapter on function operations. The extensive glossary explains food and beverage items and culinary words and phrases from French and other cooking ...

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The Waiter's Handbook 2004, Prentice-Hall, Harlow

ISBN-13: 9781862504943

2nd Revised edition

Paperback

The Waiter's Handbook 1993, Hospitality Press, Elsternwick

ISBN-13: 9781862504301

Paperback