-
- Australia
- Canada
- United Kingdom
- United States
- Afghanistan
- Albania
- Algeria
- American Samoa
- Andorra
- Angola
- Anguilla
- Antarctica
- Antigua and Barbuda
- Argentina
- Armenia
- Aruba
- Ascension Island
- Australia
- Austria
- Azerbaijan
- Bahamas
- Bahrain
- Bangladesh
- Barbados
- Belarus
- Belgium
- Belize
- Benin
- Bermuda
- Bhutan
- Bolivia
- Bosnia and Herzegovina
- Botswana
- Bouvet Island
- Brazil
- British Indian Ocean Territory
- Brunei Darussalam
- Bulgaria
- Burkina Faso
- Burundi
- Cambodia
- Cameroon
- Canada
- Cape Verde
- Cayman Islands
- Central African Republic
- Chad
- Chile
- China
- Christmas Island
- Cocos (Keeling) Islands
- Colombia
- Comoros
- Congo, The Democratic Republic of the
- Congo, Republic of
- Cook Islands
- Costa Rica
- Cote d'Ivoire
- Croatia/Hrvatska
- Cuba
- Cyprus
- Czech Republic
- Denmark
- Djibouti
- Dominica
- Dominican Republic
- Timor-Leste
- Ecuador
- Egypt
- El Salvador
- Equatorial Guinea
- Eritrea
- Estonia
- Ethiopia
- Falkland Islands (Malvinas)
- Faroe Islands
- Fiji
- Finland
- France
- French Guiana
- French Polynesia
- French Southern Territories
- Gabon
- Gambia
- Georgia
- Germany
- Ghana
- Gibraltar
- Greece
- Greenland
- Grenada
- Guadeloupe
- Guam
- Guatemala
- Guernsey
- Guinea
- Guinea-Bissau
- Guyana
- Haiti
- Heard and McDonald Islands
- Holy See (Vatican City State)
- Honduras
- Hong Kong
- Hungary
- Iceland
- India
- Indonesia
- Iran, Islamic Republic of
- Iraq
- Ireland
- Isle of Man
- Israel
- Italy
- Jamaica
- Japan
- Jersey
- Jordan
- Kazakhstan
- Kenya
- Kiribati
- Korea, Democratic People's Republic
- Korea, Republic of
- Kuwait
- Kyrgyzstan
- Lao People's Democratic Republic
- Latvia
- Lebanon
- Lesotho
- Liberia
- Libyan Arab Jamahiriya
- Liechtenstein
- Lithuania
- Luxembourg
- Montenegro
- Macau
- Macedonia, The Former Yugoslav Republic of
- Madagascar
- Malawi
- Malaysia
- Maldives
- Mali
- Malta
- Marshall Islands
- Martinique
- Mauritania
- Mauritius
- Mayotte
- Mexico
- Micronesia, Federal State of
- Moldova, Republic of
- Monaco
- Mongolia
- Montserrat
- Morocco
- Mozambique
- Myanmar
- Namibia
- Nauru
- Nepal
- Netherlands
- Netherlands Antilles
- New Caledonia
- New Zealand
- Nicaragua
- Niger
- Nigeria
- Niue
- Norfolk Island
- Northern Mariana Islands
- Norway
- Oman
- Pakistan
- Palau
- Palestinian Territories
- Panama
- Papua New Guinea
- Paraguay
- Peru
- Philippines
- Pitcairn Island
- Poland
- Portugal
- Puerto Rico
- Qatar
- Reunion Island
- Romania
- Serbia
- Russian Federation
- Rwanda
- Saint Kitts and Nevis
- Saint Lucia
- Saint Vincent and the Grenadines
- San Marino
- Sao Tome and Principe
- Saudi Arabia
- Senegal
- Seychelles
- Sierra Leone
- Singapore
- Slovak Republic
- Slovenia
- Solomon Islands
- Somalia
- South Africa
- South Georgia and the South Sandwich Islands
- Spain
- Sri Lanka
- Saint Helena
- Saint Pierre and Miquelon
- Sudan
- Suriname
- Svalbard and Jan Mayen Islands
- Swaziland
- Sweden
- Switzerland
- Syrian Arab Republic
- Taiwan
- Tajikistan
- Tanzania
- Thailand
- Togo
- Tokelau
- Tonga
- Trinidad and Tobago
- Tunisia
- Turkey
- Turkmenistan
- Turks and Caicos Islands
- Tuvalu
- United States Minor Outlying Islands
- Uganda
- Ukraine
- United Arab Emirates
- United Kingdom
- United States
- Uruguay
- Uzbekistan
- Vanuatu
- Venezuela
- Vietnam
- Virgin Islands, British
- Virgin Islands, U.S.
- Wallis and Futuna Islands
- Western Sahara
- Western Samoa
- Yemen
- Yugoslavia
- Zambia
- Zimbabwe
- Gift certificates
- Academic eBooks
- My account
- Help
- Wishlist
- Feedback
- Sign up
The Leading eBooks Store Online
for your Apple or Android device, Nook, Kobo, PC, Mac, Sony Reader...
- 1
- Page
Most popular at the top
Presenting Serviceby Lendal H. Kotschevar; Valentino Luciani
John Wiley & Sons, Inc. 2006; US$ 47.50A detailed approach to providing service in restaurants and foodservice operations Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience. Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second Edition features a new chapter on bar and beverage service that includes coverage of specialty coffees as well as insightful cocktail and wine service advice for better serving and recommending alcoholic and nonalcoholic beverages to guests. Other valuable... more...
Waitingby Debra Ginsberg
HarperCollins 2009; US$ 9.99A veteran waitress dishes up a spicy and robust account of life as it really exists behind kitchen doors. Part memoir, part social commentary, part guide to how to behave when dining out, Debra Ginsberg's book takes readers on her twentyyear journey as a waitress at a soap-operatic Italian restaurant, an exclusive five-star dining club, the dingiest of diners, and more. While chronicling her evolution as a writer, Ginsberg takes a behind-the-scenes look at restaurant life-revealing that yes, when pushed, a server will spit in food, and, no, that's not really decaf you're getting-and how most people in this business are in a constant state of waiting to do something else. more...
Restaurant Service Basicsby Sondra J. Dahmer; Kurt W. Kahl
John Wiley & Sons, Inc. 2008; US$ 30.00An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions. Different types of service French, American, English, Russia, Family-style, and Banquet are explained in detail, along with universally important safety, sanitation, and emergency procedures. This Second Edition features end-of-chapter projects that incorporate real-life situations, as well as enhanced coverage of point-of-service and other technology use in restaurants. more...
The Sommelier Prep Courseby M. Gibson
John Wiley & Sons, Inc. 2010; US$ 35.00A comprehensive, must-have guide to beverage service including wine, beer, and spirits The Sommelier Prep Course is the ultimate resource for any aspiring sommelier, bartender, or serious wine lover. It includes sections on viniculture and viticulture, Old World and New World wines, beer and other fermented beverages, and all varieties of spirits. Review questions, key terms, a pronunciation guide, maps, and even sample wine labels provide invaluable test prep information for acing the major sommelier certification exams. For each type of beverage, author Michael Gibson covers the essential history, manufacturing information, varieties available, and tasting and pairing information. He also includes sections on service, storage, and wine... more...
Secrets of the Sommeliersby Rajat Parr; Jordan Mackay; Ed Anderson
Ten Speed Press 2010; US$ 16.99A fascinating exploration of the inside world of sommeliers, sharing their unique perspectives, extensive expertise, and best stories. Rajat Parr’s profound knowledge of wines, deep relationships with producers, and renowned tasting abilities have made him a legend in the business. As wine director for the Mina Group, Parr presides over the lists at some of the country’s top restaurants. In Secrets of the Sommeliers , Parr and journalist Jordan Mackay present a fascinating portrait of the world’s top wine professionals and their trade. The authors interviewed the elite of the sommelier community, and their colleagues’ insights, recommendations, and entertaining stories are woven throughout, along with Parr’s... more...
Essential Food and Beverage Service for Levels 1 and 2by John Cousins; Dennis Lillicrap; Suzanne Weekes
Hodder Education 2010; US$ 37.49Essential Food and Beverage Service is a dynamic new student book specifically designed to support students working towards achieving the Level 1 Certificate and Level 2 Diploma in Professional Food and Beverage Service. Essential Food and Beverage Service is:. - The key foundation textbook for all professional food and beverage service personnel. - Structured to follow a logical progression from the underpinning knowledge of food and beverage operations, service areas and equipment, menus and beverages, through to interpersonal and technical service skills. - Presented in a highly accessible full colour design, specifically designed for students learning at these levels. - Illustrated with over 150 professionally taken photographs and illustrations.... more...
Food and Beverage Serviceby John Cousins; Dennis Lillicrap; Suzanne Weekes
Hodder Education 2010; US$ 38.99Thoroughly revised and updated for its 8th edition, Food and Beverage Service is considered the standard reference book for food and drink service in the UK and in many countries overseas. New features of this edition include:. - larger illustrations, making the service sequence clearer than ever. - updated information that is current, authoritative and sets a world standard. - a new design that is accessible and appealing. As well as meeting the needs of students working towards VRQ, S/NVQ, BTEC or Institute of Hospitality qualifications in hospitality and catering at Levels 1 to 4, or degrees in restaurant, hotel and hospitality management, the 'Waiter's Bible' is also widely bought by industry professionals. It is a valuable reference source... more...
Kundenorientiert verkaufen im Technischen Vertriebby Hans-Peter Rentzsch
Springer Fachmedien 2008; US$ 59.95
- 1
- Page