by
Morel, J. J. (Julian John)
Call Number
ARC STA 642.219 MOR VOL 1
Publication Date
1952
Format:
Books
Relevance:
40545.5820
by
Stokes, John W.
Call Number
642.5 STO
Publication Date
1960
Format:
Books
Relevance:
1.6474
View Other Search Results
by
Kahrl, William L.
Call Number
642.5068 KAH
Publication Date
1977
Format:
Books
Relevance:
1.4057
by
Kahrl, William L
Call Number
642.47 KAH
Publication Date
1976
Format:
Books
Relevance:
1.3953
Call Number
DVD 642.6 ATY
Publication Date
2004
Summary
What is great restaurant service? You know when you get it, and you know when you don't, but how do you define it? And, more importantly, how do restaurants train their staff to deliver it? Join renowned chef Michael Smith as he visits one of Canada's finest restaurants, Canoe, recognised for both its food and incredible service. We follow Laura as she trains for a coveted service position and gets to know the art and craft involved in working at the top end of town. An exciting insight into how restaurant's work and the importance of good service.
Format:
Books
Relevance:
1.2391
by
Treat, Nola.
Call Number
ARC 641.577 TRE
Publication Date
1966
Format:
Books
Relevance:
1.2298
by
Australian Nutrition Foundation.
Call Number
641.571 COM
Publication Date
1985
Format:
Books
Relevance:
0.9633
by
Foskett, David, 1951-
Call Number
647.95 FOS
Publication Date
2007
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/fy0805/2008270701.html
Relevance:
0.7111
by
Morgan, James L. (James LeRoy), 1946-
Call Number
647.95 MOR
Publication Date
2006
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip0519/2005027673.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0623/2005027673-d.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0623/2005027673-d.html
Relevance:
0.0680
by
Kotschevar, Lendal Henry, 1908-
Call Number
642.6 KOT
Publication Date
2006
Summary
"Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience." "Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second Edition features a new chapter on bar and beverage service that includes coverage of specialty coffees as well as insightful cocktail and wine service advice for better serving and recommending alcoholic and nonalcoholic beverages to guests."--BOOK JACKET.
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0626/2005056823-d.html
Relevance:
0.0657
by
Drummond, Karen Eich.
Call Number
613.2 DRU
Publication Date
2004
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/wiley031/2002012152.html
Publisher description http://www.loc.gov/catdir/description/wiley036/2002012152.html
Publisher description http://www.loc.gov/catdir/description/wiley036/2002012152.html
Relevance:
0.0657
by
Brown, Amy C.
Call Number
641.3 BRO
Publication Date
2008
Summary
"'Understanding Food, 3rd ed., is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage, 'Understanding Food' thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting." -- Publisher website.
Format:
Books
Relevance:
0.0598
Limit Search Results
Narrowed by: