This expanded Fourth Edition reflects current customer preferences and restaurant practices by including straightforward coverage of how to: Manage crisis situations. Foresee and prevent accidents. Abide by government food sanitation regulations. Handle service electronically in today's computerized dining establishments.
|Title||:||The Waiter and Waitress Training Manual|
|Author||:||Sondra J. Dahmer, Kurt W. Kahl|
|Publisher||:||Wiley - 1995-11-27|