FoodReference.com Logo

Recommended Books Section

FoodReference.com
Cookbooks; Culinary Biographies & Memoirs; Food History, Science & References

Home       Food Articles       Food Trivia & Facts       Today in Food History       Recipes       Cooking Tips       Food Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals

 You are here > Home

COOKBOOKSBooks by Hrayr Berberoglu >  Professional Food and Beverage Service

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for all 50 States, Online & Worldwide

 

PROFESSIONAL FOOD AND BEVERAGE SERVICE
H. Berberoglu

“An excellent and very comprehensive service book.”
   P. Smith, former Director of Catering, Sutton Place Hotel and Delta's Chelsea Inn, Toronto.
This publication is the most comprehensive of all service books in print.  Many young people working or planning to work in restaurants or hotel dining rooms, professionals, trainers, entrepreneurs and managers have reported their full satisfaction from this book and many continue to do so daily. All the information in this book is sure to benefit students and professionals alike.

Contents: Service defined, service procedures, the professional attitude, the potential of the profession, how to deal with guests, unwritten rules of the trade, tools of the trade, tables, table shapes, chairs, chair types, linen, napkins, china, glassware, cutlery, accoutrements, side stands, types of service, rules and regulations for proper service, timing during service, different guests, their problems and how to solve them, stress in the business, beverage service, wine service, cashing, flaming, carving, filleting, cooking at the table side, floor plans, scheduling, food festivals, banquet sales and service, room set-ups, training, sanitation and safety in service, case studies, role playing exercises, glossary of service terms.

204 Pages, 8½” x 5½” format, ISBN 1-835861-04-7, Published 1993.($22.00)

Food Service Management, Travel and Tourism, & Culinary Arts
Telephone: (416) 431-2015
Facsimile: (416) 431-2015 (call before transmitting facsimile)

 

 

 RELATED PAGES:

Professional Food and Beverage Service        The Professional Bartender        The World Of The Restaurateur        Human Resources Management        Marketing For Restaurateurs And Hoteliers        How To Excel In Restaurant And Hotel        Rooms Division & Property Management        Introduction to Alcoholic Beverages        Canadian Wines And Wineries        How To Create Menus        Complete Food & Beverage Cost Control        Coffee, Tea and Chocolate        Purchasing Book        Convention & Banquet Management        Complete Beverage Management        Outside Catering Book        How To Increase Sales        Modern Canadian Hospitality And Tourism Management        Food Poisoning And Safety In Restaurants        On Taste And Tasting        Tourism And Hospitality        Cost Control Book        Designing Restaurants And Hotels        The Mini Wine Book        The Wines Of Madeira        Cheeses Of The World        Brewing        Cooking And 1001 Recipes        Cooking Techniques        Salads        Pasta-hir        Professor B’s Barbecue Book        Dessert, Cake, Cookie, Muffin, And Bread Recipes        Sandwich And Soup Recipes        Quick & Easy Vegetable Recipes        Superb And Quick Recipes        Italian Cuisine        Classic French Cuisine        French Provençale Cuisine        The Treasures Of Spanish Cuisine        Entertaining In The 21st Century

 

 

 

Home       About & Contact       Food History Articles       Interviews       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

 

Popular Pages

Chef with red wine glass