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Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary [...] CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
Preface viii
Acknowledgments xiv
Chapter 1 The Principles of Remarkable Service 2
Chapter 2 Styles of Service 20
Chapter 3 A Clean and Safe Dining Room 48
Chapter 4 Preparing and Maintaining the Dining Room For Remarkable Service 72
Chapter 5 Reservations and Waiting Lists 110
Chapter 6 Serving Guests 136
Chapter 7 Beverage Service 176
Chapter 8 Wine Service 208
Chapter 9 Banquet Service in the Restaurant 230
Chapter 10 Remarkable Service Interactions 254
Appendix 268
Bibliography 277
Trade and Professional Groups 279
Index 281
Erscheinungsjahr: | 2014 |
---|---|
Genre: | Ernährungswissenschaft, Importe |
Rubrik: | Essen & Trinken |
Thema: | Lebensmittelkunde |
Medium: | Taschenbuch |
Inhalt: | 304 S. |
ISBN-13: | 9781118116876 |
ISBN-10: | 1118116879 |
Sprache: | Englisch |
Einband: | Kartoniert / Broschiert |
Autor: | The Culinary Institute of America (Cia) |
Auflage: | 3rd edition |
Hersteller: |
Wiley
John Wiley & Sons |
Verantwortliche Person für die EU: | Wiley-VCH GmbH, Boschstr. 12, D-69469 Weinheim, product-safety@wiley.com |
Maße: | 231 x 189 x 20 mm |
Von/Mit: | The Culinary Institute of America |
Erscheinungsdatum: | 10.02.2014 |
Gewicht: | 0,526 kg |
Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary [...] CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
Preface viii
Acknowledgments xiv
Chapter 1 The Principles of Remarkable Service 2
Chapter 2 Styles of Service 20
Chapter 3 A Clean and Safe Dining Room 48
Chapter 4 Preparing and Maintaining the Dining Room For Remarkable Service 72
Chapter 5 Reservations and Waiting Lists 110
Chapter 6 Serving Guests 136
Chapter 7 Beverage Service 176
Chapter 8 Wine Service 208
Chapter 9 Banquet Service in the Restaurant 230
Chapter 10 Remarkable Service Interactions 254
Appendix 268
Bibliography 277
Trade and Professional Groups 279
Index 281
Erscheinungsjahr: | 2014 |
---|---|
Genre: | Ernährungswissenschaft, Importe |
Rubrik: | Essen & Trinken |
Thema: | Lebensmittelkunde |
Medium: | Taschenbuch |
Inhalt: | 304 S. |
ISBN-13: | 9781118116876 |
ISBN-10: | 1118116879 |
Sprache: | Englisch |
Einband: | Kartoniert / Broschiert |
Autor: | The Culinary Institute of America (Cia) |
Auflage: | 3rd edition |
Hersteller: |
Wiley
John Wiley & Sons |
Verantwortliche Person für die EU: | Wiley-VCH GmbH, Boschstr. 12, D-69469 Weinheim, product-safety@wiley.com |
Maße: | 231 x 189 x 20 mm |
Von/Mit: | The Culinary Institute of America |
Erscheinungsdatum: | 10.02.2014 |
Gewicht: | 0,526 kg |