Modern food service / Charles Anderson and Derek Blakemore.
By: Anderson, Charles.
Contributor(s): Blakemore, Derek.
Material type: BookPublisher: Oxford : Butterworth-Heinemann, 1991Description: 173 p. : ill. ; 25 cm.ISBN: 0750600578.Subject(s): Food serviceDDC classification: 647.9541Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
---|---|---|---|---|---|---|---|
General Lending | MTU Bishopstown Library Lending | 647.9541 (Browse shelf(Opens below)) | 1 | Available | 00025995 |
Includes index.
Part One: Theory of food service -- Types of food service -- Restaurant design and equipment -- The menu -- Communications and customer relations -- Control systems -- Staffing -- Selling and merchandising -- The sale of liquor and other legal aspects -- Part Two: Practical aspects of food service -- Preparation of the food service area -- Service techniques and procedures -- Gueridon service -- Accompaniments, covers and special services -- Function catering -- Bar equipment and preparation -- Drink and wine service.