Restaurant Service: Preparation, Carving, Slicing, Flambeing and Setting the Tables

Covers all the classic techniques and practices of service personnel in fine dining restaurants

Restaurant Service is a comprehensive book that highlights all of the essential dining room service techniques. With this book's guidance, you'll learn how to set the table and how to serve and pour drinks, as well as other forms of table service including slicing and flambéing. Each service technique includes detailed instructions and is illustrated with step-by-step photographs capturing the accuracy and precision of the task. Tracing all the techniques of tableware, Restaurant Service will ensure you have mastered the basics of perfect dining room service and support you throughout your professional journey.

About the Authors:

Since 1980, Thierry Boulicot has taught catering as a vocational subject at the Lycée technique d'hôtellerie et de tourisme de Val de Loire, a hotel and tourism college in Blois, France. Since 1988, Dominique Jeuffrault has been a technical and vocational teacher at the Lycée technique hôtelier, a hotel college in La Rochelle, France.

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