Service and the art of hospitality
Subtitle: creating a dining experience
By: Johnson & Wales University, College of Culinary Arts
Publisher: Johnson & Wales University
Published: 2010
Place of publication: [Providence, R.I.]
Language: eng
Number of pages: 248
ISBN-13: 9780974249117
Subjects: Food service; Vocational guidance; Hospitality industry; Cooking; Services alimentaires; Orientation professionnelle; Accueil (Tourisme)
Notes: Includes glossary.

Includes bibliographical references (pages 212-219) and index.
Table of contents: title: Service defined; title: Service and the restaurant industry; title: The restaurant environment; title: The server; title: Sequence of service; title: The beverage world; title: Beer; title: Spirits and liqueurs; title: Mixology; title: Enology; title: Decoding the label.