Description

Book Synopsis
Required reading for every waiter, waitress, or maitre da hotel. clearly written, and easy to follow. ----Manfred F.

Table of Contents
BUSSER.

Job Description: Busser.

Getting Ready to Serve.

Preparing for the Guests' Arrival.

Preparing Garnishes and Food.

Beverages.

Once Customers Arrive: Basic Responsibilities During Service.

SERVER.

Job Description: Server.

Basic Service Skills and Equipment.

Tray Handling.

Service Basics: Serving a Whole Table.

Service: Step by Step.

Styles of Foodservice.

CAPTAIN.

Job Description: Captain.

Group Sales.

Beverage Drama.

Special Dining Room Personnel.

Advanced Techniques.

Carving in the Dining Room.

Flambeing.

Tableside Preparation of Cold Items.

Tableside Cooking.

Appendices.

Glossary of Tableservice Terms and Phrases.

Index.

Food and Beverage Service

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    Order before 4pm today for delivery by Sat 18 Jul 2026.

    A Hardback by Bruce H. Axler, Carol A. Litrides

      Trusted by thousands of customers. See 2,385+ Customer Reviews

      View other formats and editions of Food and Beverage Service by Bruce H. Axler

      Publisher: John Wiley & Sons Inc
      Publication Date: 21/03/1990
      ISBN13: 9780471621768, 978-0471621768
      ISBN10: 0471621765
      Also in:
      Cookery

      Description

      Book Synopsis
      Required reading for every waiter, waitress, or maitre da hotel. clearly written, and easy to follow. ----Manfred F.

      Table of Contents
      BUSSER.

      Job Description: Busser.

      Getting Ready to Serve.

      Preparing for the Guests' Arrival.

      Preparing Garnishes and Food.

      Beverages.

      Once Customers Arrive: Basic Responsibilities During Service.

      SERVER.

      Job Description: Server.

      Basic Service Skills and Equipment.

      Tray Handling.

      Service Basics: Serving a Whole Table.

      Service: Step by Step.

      Styles of Foodservice.

      CAPTAIN.

      Job Description: Captain.

      Group Sales.

      Beverage Drama.

      Special Dining Room Personnel.

      Advanced Techniques.

      Carving in the Dining Room.

      Flambeing.

      Tableside Preparation of Cold Items.

      Tableside Cooking.

      Appendices.

      Glossary of Tableservice Terms and Phrases.

      Index.

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