01739nam a2200277 i 4500 20231022134557.0 231022s2022 fr o e 000 0 eng d 9782857087687 RM230.50 paperback PPAK eng PPAK rda 23 647.95068 647.95068 BOU R Boulicot, Thierry, author. RESTAURANT SERVICE : PREPARATION CARVING & SLICING FLAMBEING SETTING THE TABLES SERVICE / Thierry Boulicot, Dominique Jeuffrault Nanterre, France : Editions BPI, [2022?] 255 pages : colour photographs ; 30 cm. text rdacontent unmediated rdamedia volume rdacarrier 140 Step by step techniques "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 publisher Restaurant management Restaurants Vocational guidance Food service management Jeuffrault, Dominique, author. ddc B 193398 193398 0 1 PPAK R 2023-11-26 0 R 647.95068 BOU A01799322 2023-11-26 14:52:22 B