{"product_id":"professional-table-service-9780471289265","title":"Professional Table Service","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eOutlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eThe Service Profession.\u003cbr\u003e \u003cbr\u003e Equipment and Materials.\u003cbr\u003e \u003cbr\u003e Preparatory Work in the Waiters' Pantry and Dining Room.\u003cbr\u003e \u003cbr\u003e The Bar.\u003cbr\u003e \u003cbr\u003e Service Organization.\u003cbr\u003e \u003cbr\u003e The Menu.\u003cbr\u003e \u003cbr\u003e Mise en Place.\u003cbr\u003e \u003cbr\u003e Service Rules, Service Techniques, Service Styles.\u003cbr\u003e \u003cbr\u003e Breakfast.\u003cbr\u003e \u003cbr\u003e Banquets and Functions.\u003cbr\u003e \u003cbr\u003e Our Guests.\u003cbr\u003e \u003cbr\u003e Sales Techniques.\u003cbr\u003e \u003cbr\u003e Cost Control.\u003cbr\u003e \u003cbr\u003e Methods of Payment.\u003cbr\u003e \u003cbr\u003e Working at the Guest Table.\u003cbr\u003e \u003cbr\u003e The Study of Beverages.\u003cbr\u003e \u003cbr\u003e The Art of Cooking.\u003cbr\u003e \u003cbr\u003e Wine Lexicon.\u003cbr\u003e \u003cbr\u003e Glossary of Culinary Terms.\u003cbr\u003e \u003cbr\u003e Glossary of Service Terms.\u003cbr\u003e \u003cbr\u003e Index.","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49525402304855,"sku":"9780471289265","price":100.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780471289265.jpg?v=1731860378","url":"https:\/\/bookcurl.com\/products\/professional-table-service-9780471289265","provider":"Book Curl","version":"1.0","type":"link"}