Restaurant Service Manual

Author: Shen Qun
Publisher:
Publish Date: 2003-11-01
Features: The book is characterized by its question-and-answer format, using comparative programs and the necessary foundational knowledge. Based on the needs of the current situation, it also provides a relatively detailed introduction to some methods and techniques for increasing restaurant revenue, which is very practical for restaurant staff. The editors of this book have long been personally engaged in catering service work and have many years of rich experience in training and teaching. They have a relatively deep understanding of the knowledge and skill requirements for various types of restaurant staff, and during the writing process of this book, they have learned many beneficial insights and methods from their peers.