Abstract
The personnel required to operate a restaurant varies according to the standard of operation and the selected method of service. There is a marked difference between the technical skills required for each type of service though certain personal attributes should form a common feature for all food-service personnel.
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© 1990 H. L. Cracknell and G. Nobis
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Cracknell, H.L., Nobis, G. (1990). Restaurant Personnel. In: The New Catering Repertoire. Palgrave, London. https://doi.org/10.1007/978-1-349-21007-7_9
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DOI: https://doi.org/10.1007/978-1-349-21007-7_9
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-43485-7
Online ISBN: 978-1-349-21007-7
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