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Insight

  • Holly Bamunuge
  • David Karet
Chapter

Abstract

The basic aim of table service is to bring food to the customers, and the way this is done will vary according to the type of restaurant. Whatever the style of service, there are certain common activities that must be carried out by the serving staff.

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Copyright information

© Hotel and Catering Training Board 1988

Authors and Affiliations

  • Holly Bamunuge
    • 1
  • David Karet
    • 1
  1. 1.Birmingham College of FoodTourism and Creative StudiesUK

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