Items related to Mastering Restaurant Service (Macmillan modern Shakespeare)
Beginning with a history of restaurants and restaurant service, this introduction analyzes the organization of contemporary restaurants and discusses table service procedures according to standard classifications of dishes and drinks.
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- PublisherPalgrave Macmillan
- Publication date1989
- ISBN 10 0333426681
- ISBN 13 9780333426685
- BindingHardcover
- Number of pages384
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Mastering Restaurant Service (Macmillan modern Shakespeare)
Published by
Palgrave Macmillan
(1989)
ISBN 10: 0333426681
ISBN 13: 9780333426685
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Hardcover
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Book Description Hardcover. Condition: Very Good. Mastering Restaurant Service (Macmillan modern Shakespeare) This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. . Seller Inventory # 7719-9780333426685
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Mastering Restaurant Service (Macmillan modern Shakespeare)
Published by
Palgrave Macmillan
(1989)
ISBN 10: 0333426681
ISBN 13: 9780333426685
Used
Hardcover
Quantity: 1
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Book Description Hardback. Condition: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR011976008
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Mastering Restaurant Service (Macmillan modern Shakespeare)
Published by
Palgrave Macmillan 16/03/1989
(1989)
ISBN 10: 0333426681
ISBN 13: 9780333426685
Used
Hardcover
Quantity: 1
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Book Description Hardcover. Condition: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee. Seller Inventory # 6545-9780333426685
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