Restaurant Service - Jeuffrault, Dominique
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Restaurant Service is a comprehensive book listing all of the essential dining room service techniques. It shows how to set the table, how to serve and pour drinks, and other forms of table service including slicing and flambeing. Each service technique is detailed and illustrated step by step (with photos) and each task is reproduced with precision and accuracy. Tracing all the techniques of tableware, this book will ensure you have mastered the basics of perfect dining room service

Produktbeschreibung
Restaurant Service is a comprehensive book listing all of the essential dining room service techniques. It shows how to set the table, how to serve and pour drinks, and other forms of table service including slicing and flambeing. Each service technique is detailed and illustrated step by step (with photos) and each task is reproduced with precision and accuracy. Tracing all the techniques of tableware, this book will ensure you have mastered the basics of perfect dining room service
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Autorenporträt
Since 1980, Thierry Boulicot has taught catering as a vocational subject at the Lycée des Métiers de l’Hôtellerie et du Tourisme du Val de Loire, a hotel and tourism college in Blois, France. Since 1988, Dominique Jeuffrault has been a technical and vocational teacher at the Lycée Hôtelier, a hotel college in La Rochelle, France.