This book is a must for all owners and managers who plan to open a restaurant in the future. It is a guide to staff training regarding proper service, attitude, language and knowledge.Beverage and food services. Culinary Institute of America. Gold, C. aamp; Wolfman, P. (2000). The perfect setting. New York: Harry N Abrams. Post, E. L. aamp; wink, L. ( 2000). The wine guide. Time-Life Books. Wine Service. Culinary Institute ofanbsp;...
|Title||:||Restaurant: The Owner’s Manual|
|Author||:||Larry O. Knight|
|Publisher||:||Xlibris Corporation - 2011-03-25|