Restaurant Service: Preparation, Carving, Slicing, Flambeing and Setting the Tables by Thierry Boulicot

Restaurant Service: Preparation, Carving, Slicing, Flambeing and Setting the Tables by Thierry Boulicot

Restaurant Service covers all the classic techniques and practices of service personnel in fine dining restaurantsRestaurant 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 flambéing. 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 and will support you throughout your professional journey.

Since 1980, Thierry Boulicot has taught catering as a vocational subject at the Lycée technique d'hôtellerie et de tourisme de Val de Loire, a hotel and tourism college in Blois. Since 1988, Dominique Jeuffrault has been a technical and vocational teacher at the Lycée technique hôtelier, a hotel college in La Rochelle.

SKU	Unavailable
ISBN 13	9782857087687
ISBN 10	2857087683
Title	Restaurant Service: Preparation, Carving, Slicing, Flambeing and Setting the Tables
Author	Thierry Boulicot
Condition	Unavailable
Binding Type	Paperback
Publisher	BPI
Year published	2022-11-24
Number of pages	256
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.