 Food and Beverage Service Manual
ISBN: 978-0-471-30464-7
Paperback
144 pages
April 1994
US $55.00
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FOOD SERVICE.
Setting for Service.
Methods of Table Service.
Restaurant Service.
Breakfast Service.
Banquet Service.
Flambe/aa Service.
WINE SERVICE.
Types of Wines.
Serving Wines.
Wine Service.
Which Wine with Which Food?.
Wine-Producing Regions.
CUISINE.
Course Order in Menus.
Cooking Methods.
Butters, Thickeners, Flavorings, and Sauces.
Dish Description.
Culinary Terms.
BAR SERVICE.
Serving Alcoholic Drinks.
Serving Alcohol and the Law.
Bar Glassware.
Types of Alcoholic Beverages.
Bar Mixology.
English-French-Spanish Vocabulary.
Setting for Service.
Methods of Table Service.
Restaurant Service.
Breakfast Service.
Banquet Service.
Flambe/aa Service.
WINE SERVICE.
Types of Wines.
Serving Wines.
Wine Service.
Which Wine with Which Food?.
Wine-Producing Regions.
CUISINE.
Course Order in Menus.
Cooking Methods.
Butters, Thickeners, Flavorings, and Sauces.
Dish Description.
Culinary Terms.
BAR SERVICE.
Serving Alcoholic Drinks.
Serving Alcohol and the Law.
Bar Glassware.
Types of Alcoholic Beverages.
Bar Mixology.
English-French-Spanish Vocabulary.
