Partial contents: The evolution of restaurant service -- restaurant lay-out, furniture and equipment -- restaurant staff -- the menu -- service procedures -- service procedures for hors d'oeuvre -- service procedures for soups, eggs, farinaceeous and fish dishes -- service of poultry, game and meat dishes -- service of desserts, fruits, savouries, cheese and coffee -- function catering -- service of wine and cigars and cigarettes -- transport catering.