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PROFESSIONAL FOOD AND BEVERAGE SERVICE
H. Berberoglu

“An excellent and very comprehensive service book.”   P. Smith, former Director of Catering, Sutton Place Hotel and Delta's Chelsea Inn, Toronto.
This publication is the most comprehensive of all service books in print.  Many young people working or planning to work in restaurants or hotel dining rooms, professionals, trainers, entrepreneurs and managers have reported their full satisfaction from this book and many continue to do so daily. All the information in this book is sure to benefit students and professionals alike.

Contents: Service defined, service procedures, the professional attitude, the potential of the profession, how to deal with guests, unwritten rules of the trade, tools of the trade, tables, table shapes, chairs, chair types, linen, napkins, china, glassware, cutlery, accoutrements, side stands, types of service, rules and regulations for proper service, timing during service, different guests, their problems and how to solve them, stress in the business, beverage service, wine service, cashing, flaming, carving, filleting, cooking at the table side, floor plans, scheduling, food festivals, banquet sales and service, room set-ups, training, sanitation and safety in service, case studies, role playing exercises, glossary of service terms.

204 Pages, 8½” x 5½” format, ISBN 1-835861-04-7, Published 1993.($22.00)

Food Service Management, Travel and Tourism, & Culinary Arts
Telephone: (416) 431-2015
Facsimile: (416) 431-2015 (call before transmitting facsimile)