Contents:
1. Hospitality and the Witer
2. The Menu
3. Food Service Equipment
4. Food Service Preparation
5. Food Service Procedures: The Preliminaries
6. Taking Orders and Correcting the Covers
7. Styles of Service: Plate Service
8. Silver Service
9. Clearing the Table
10. Other Forms of service
11. Other Food service procedures
12. The use of the Gueridon
13. Beverage Equipment and Service Knowledge
14. Beverage Product Knowledge
15. Beverage Service Procedures
16. End-of-Service Procedures
17. Function Operations
Glossary
Index
