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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© 1988 Hotel and Catering Training Board
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Bamunuge, H., Karet, D. (1988). Insight. In: Servicecraft. Palgrave, London. https://doi.org/10.1007/978-1-349-10168-9_2
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DOI: https://doi.org/10.1007/978-1-349-10168-9_2
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-46336-9
Online ISBN: 978-1-349-10168-9
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