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The Waiter's Handbook | Jekkle Textbooks | Zookal Textbooks
  • Author(s) Graham Brown / Karon Hepner
  • Edition4
  • Published4th September 2008
  • PublisherPearson Education Australia
  • ISBN9780733993473
The 4th Edition of The Waiter’s Handbook continues to be an excellent resource for those in the hospitality industry. 

 

The book is a comprehensive training guide to modern food and beverage service. It explains the technical and interpersonal skills required by today’s waiters for all types of establishments, from casual bistros to formal dining.

 

Sections have been added to address changes to the smoking laws and cultural and special dietary requirements. Photographs have also been added to help illustrate key areas of technique in the table service industry.

 

The glossary has been updated to take in these changes in industry and it continues to explain the food and beverage terminology and the culinary words and phrases from cooking traditions all around the world. It also includes a simple and very helpful guide to pronunciation.

 

The glossary will aid students in their understanding of both traditional and more modern menus. It makes the book a valuable long-term reference after the technical and service skills have been mastered.

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  • Author(s) Graham Brown / Karon Hepner
  • Edition4
  • Published4th September 2008
  • PublisherPearson Education Australia
  • ISBN9780733993473
The 4th Edition of The Waiter’s Handbook continues to be an excellent resource for those in the hospitality industry. 

 

The book is a comprehensive training guide to modern food and beverage service. It explains the technical and interpersonal skills required by today’s waiters for all types of establishments, from casual bistros to formal dining.

 

Sections have been added to address changes to the smoking laws and cultural and special dietary requirements. Photographs have also been added to help illustrate key areas of technique in the table service industry.

 

The glossary has been updated to take in these changes in industry and it continues to explain the food and beverage terminology and the culinary words and phrases from cooking traditions all around the world. It also includes a simple and very helpful guide to pronunciation.

 

The glossary will aid students in their understanding of both traditional and more modern menus. It makes the book a valuable long-term reference after the technical and service skills have been mastered.
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