Gradian verkkokirjasto

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*020  $a978-0-13-170992-8
*035  $a39951
*035  $a(PrettyLib)0000039951
*0410 $aeng
*080  $aUDK:642
*1001 $aSanders, Edward E.
*24510$aThe professional server /$cEdward E. Sanders ... [et al].
*250  $a2nd ed.
*260  $aBoston :$bPearson ,$c2012.
*300  $axxviii, 204 s. :$bkuv. ;$c28 cm.
*500  $aRev. ed. of: Service at its best / Ed Sanders, Paul Paz, Ron Wilkinson. 2002. Appendix A: Common menu terms. B: Wine terminology. C: Spirit brands and related cocktails. D: Ales, lagers, and nonalcohol beers. Sisältää verkkolähdeviitteitä (s. 197) ja hakemiston.
*650 7$atarjoilu$2ysa
*650 7$atarjoilijat$2ysa
*650 7$aasiakaspalvelu$2ysa
*650 7$akattaus$2ysa
*650 7$alautasliinat$2ysa
*650 7$adécoupage$2ysa
*650 7$aruokailuvälineet$2ysa
*650 7$ajuomalasit$2ysa
*650 7$abuffetit$2ysa
*650 7$aruokalistat$2ysa
*650 7$aateriat$2ysa
*650 7$ajuomat$2ysa
*650 7$aalkoholijuomat$2ysa
*650 7$aviinit$2ysa
*650 7$apitopalvelut$2ysa
*650 7$atilaukset$2ysa
*650 7$avaraukset$2ysa
*852  $lSANDERS
*979  $a0000039951
*999  $aMikroMarc$b[Kirja]$x0
^

Filled with real-life examples, The Professional Server: A Training Manual covers all aspects of dining room service. This edition contains in-depth coverage of everything a good server needs to know to be successful in this competitive profession–from professional appearance, to server readiness, to guest communication. Self-contained chapters flow in a logical sequence and offer an explanation of table settings, wine and beverage service and current technologies. Restaurant Reality stories, charts and photos give students an insider’s look into the realities of the profession.