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Core concepts in hospitality and tourism : restaurant service basics / JIan-Sheng.

By: Material type: TextTextPublisher: New York : 3G E-Learning, 2024Edition: 2nd editionDescription: 250 pages : illustrations ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781984689146
DDC classification:
  • Sh456c
Partial contents:
The waiter -- Table setting -- Service and guest relations -- Safety, sanitation and emergency procedures -- Handling services using technology -- Wine and bar service -- Managing a restaurant staff.
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Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Books Books Main Library Circulation Section Sh456c (Browse shelf(Opens below)) 1-2 On Process 031664
Books Books Main Library Circulation Section Sh456c (Browse shelf(Opens below)) 2-2 On Process 031665

Includes bibliographical references and index.

The waiter -- Table setting -- Service and guest relations -- Safety, sanitation and emergency procedures -- Handling services using technology -- Wine and bar service -- Managing a restaurant staff.

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