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This new and uptodate edition of The Waiter covers all the Fundamentals of waiter`.` duties both prior to and during service, techniques of laying the table and the service of the meal. It has separate chapters on the sensing of wines, alcoholic and other drinks and on the checking. control and presentation of hills. Additional useful information incorporated in former editions has been further expanded so as to introduce waiters and students to the basic technicalities of the menu, foods in season, cooking times, common sauces and accompaniments and French menu terms.The Waiter was originally sponsored by the National Council of Hotel and Catering Education, and its two editions have been reprinted mane times. This third (new and augmented) edition consolidates its place as the authoritative primer for those concerned with waiting and restaurant service at all levels. The first edition was edited by A.C.Marshall, formerly Headmaster of Westminster Technical College`s Hotel School. and subsequent editions were revised b O.G. Goring (author of Hotel and Institutional Housekeeping) and N.L.W. Barratt. Formerly Chief Examiner in Waiting for the Hotel and Catering Institute.About the AuthorJOHN FULLER is President of the Hotel, Catering and Institutional Management Association. and Honorary Catering Adviser to the RAF. He was Director of the Scottish Hotel. School, Strathelyde University, and formerly head of the Hotel Management Department. Battersea College of Technology. He is author and editor of several books, including The Restaurateur`s Guide to Gueridon and Lamp Cookery.A. J. CURRIE is lecturer in Catering at Strathelyde University. He holds the Teacher`s Certificate (Scotland) and the City and Guilds, of London Institute Certificate in Cookery for Hotels and Catering Establishments. He is a founder member of the committee in Scotland of the Guild of Sommeliers. He was educated and given his professional training in Belgium, where he had extensive experience of restaurant service in firstclass hotels. Later, he had similar experience in the Central Hotel, Glasgow. In 1967 he was trade Chevalier du Tastedevin de St. Vincent, and he has also been awarded the Order of the Courtoisie Francaise.
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