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Mastering Restaurant Service

  • Textbook
  • © 1989
  • Latest edition

Overview

Authors:
  1. H. L. Cracknell
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    You can also search for this author in PubMed   Google Scholar

  2. G. Nobis
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Table of contents (16 chapters)

  1. Front Matter

    Pages i-xv
    Download chapter PDF

  2. The Evolution of Restaurant Service

    • H. L. Cracknell, G. Nobis
    Pages 1-7

  3. The Origins of Restaurants

    • H. L. Cracknell, G. Nobis
    Pages 8-16

  4. Restaurant Layout, Furniture and Equipment

    • H. L. Cracknell, G. Nobis
    Pages 17-42

  5. Restaurant Staff

    • H. L. Cracknell, G. Nobis
    Pages 43-61

  6. The Menu

    • H. L. Cracknell, G. Nobis
    Pages 62-84

  7. Restaurant Organisation

    • H. L. Cracknell, G. Nobis
    Pages 85-100

  8. Service Procedures

    • H. L. Cracknell, G. Nobis
    Pages 101-115

  9. Service Procedures for Hors D’oeuvres

    • H. L. Cracknell, G. Nobis
    Pages 116-141

  10. Service Procedures for Soups, Eggs, Farinaceous and Fish Dishes

    • H. L. Cracknell, G. Nobis
    Pages 142-169

  11. Service of Poultry, Game and Meat Dishes

    • H. L. Cracknell, G. Nobis
    Pages 170-195

  12. Service of Desserts, Fruits, Savouries, Cheese and Coffee

    • H. L. Cracknell, G. Nobis
    Pages 196-218

  13. Lamp Work

    • H. L. Cracknell, G. Nobis
    Pages 219-231

  14. Service of Breakfast, Afternoon Tea, and Supper

    • H. L. Cracknell, G. Nobis
    Pages 232-249

  15. Function Catering

    • H. L. Cracknell, G. Nobis
    Pages 250-265

  16. Service of Liquid Refreshment

    • H. L. Cracknell, G. Nobis
    Pages 266-295

  17. Transport Catering

    • H. L. Cracknell, G. Nobis
    Pages 296-303

  18. Back Matter

    Pages 304-362
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Keywords

About this book

Beginning with a history of restaurants and restaurant service, this introduction analyzes the organization of contemporary restaurants and discusses table service procedures according to standard classifications of dishes and drinks.

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