TY  - BOOK
TI  - A reference to restaurant management and operations
SN  - 9781984680273
AV  - TX 911.3 .V57 2023 c.1 
PY  - 2023///
CY  - New York City :	
PB  - 3G E-Learning
KW  - RESTAURANT
KW  - MANAGEMENT
KW  - HOTEL MANAGEMENT
KW  - OPERATION MANAGEMENT
KW  - FUNDAMENTALS IN LODGING
KW  - PROFESSIONAL ELECTIVE 6
KW  - ACCOMODATION OPERATION MANAGEMENT
N1  - Includes references and index.	; Chapter 1. The server.--Chapter 2. Types of service and table settings.--Chapter 3. Before the guests arrive.--Chapter 4. Initiating the service.--Chapter 5. Service the meal.--Chapter 6. Safety and sanitation in restaurant.--Chapter 7. Handling services using technology.--Chapter 8. Restaurant management: ethics and effective communication
ER  -