01630nam a2200241 i 450000500170000000800410001702000400005804000250009808200190012310000330014224501380017526400490031330000480036233600210041033700250043133800230045650000320047952007480051165000260125965000370128565000280132270000380135020231022134557.0231022s2022    fr o   e      000 0 eng d  a9782857087687cRM230.50qpaperback   aPPAKbengcPPAKerda04223a647.95068 1 aBoulicot, Thierry,eauthor. 10aRESTAURANT SERVICE : bPREPARATION CARVING & SLICING FLAMBEING SETTING THE TABLES SERVICE / cThierry Boulicot, Dominique Jeuffrault  1aNanterre, France : bEditions BPI, c[2022?]  a255 pages :bcolour photographs ; c30 cm.   atext2rdacontent  aunmediated2rdamedia  avolume2rdacarrier  a140 Step by step techniques  a"Covers all the classic techniques and practices of service personnel in fine dining restaurants. Restaurant Service is a comprehensive book that highlights all of the essential dining room service techniques. With this book's guidance, you'll learn how to set the table and how to serve and pour drinks, as well as other forms of table service including slicing and flambéing. Each service technique includes detailed instructions and is illustrated with step-by-step photographs capturing the accuracy and precision of the task. Tracing all the techniques of tableware, Restaurant Service will ensure you have mastered the basics of perfect dining room service and support you throughout your professional journey."-- Provided by publisher10aRestaurant management20aRestaurantsvVocational guidance20aFood service management1 aJeuffrault, Dominique, eauthor.