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Life Beyond the Line : A Front-of-the-H
US $20.99
ApproximatelyS$ 26.87
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Condition:
“Good used condition. Cover and pages show light wear consistent with previous use (see photos for ”... Read moreabout condition
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.
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Shipping:
US $5.95 (approx S$ 7.62) Economy Shipping.
Located in: Medford, New Jersey, United States
Delivery:
Estimated between Mon, 14 Jul and Sat, 19 Jul to 94104
Returns:
30 days return. Seller pays for return shipping.
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
(Not eligible for eBay purchase protection programmes)
Seller assumes all responsibility for this listing.
eBay item number:187396482926
Item specifics
- Condition
- Good
- Seller Notes
- ISBN
- 9780139075858
About this product
Product Identifiers
Publisher
Prentice Hall PTR
ISBN-10
0139075852
ISBN-13
9780139075858
eBay Product ID (ePID)
1803215
Product Key Features
Number of Pages
368 Pages
Language
English
Publication Name
Life Beyond the Line : a Front-Of-The-House Companion for Culinarians
Publication Year
2000
Subject
Industries / Hospitality, Travel & Tourism, General
Type
Textbook
Subject Area
Cooking, Business & Economics
Format
Trade Paperback
Dimensions
Item Height
0.9 in
Item Weight
21.4 Oz
Item Length
9 in
Item Width
6.9 in
Additional Product Features
Intended Audience
College Audience
LCCN
00-057101
Dewey Edition
21
Illustrated
Yes
Dewey Decimal
647.95/068
Table Of Content
I. THE IMPERATIVE OF CUSTOMER SERVICE. 1. Chefs and the Future. 2. The Legacy of Service. 3. Methods of Table Service. 4. Tableside Service and Buffets. 5. Guest Relations and "People" Skill Techniques. 6. Suggestive Selling and Merchandising. 7. Legal Issues and Dining Room Service. II. FUNDAMENTALS OF WINE: PRODUCTION. 8. Wine-Making and the Major Varietals. 9. Major Wine-Producing Countries. 10. Wine and the United States. 11. Tasting, Evaluating, Appreciating, and Cooking with Wine. 12. Wines Styles, Highly Rated Wines of the World and Quality Controls. 13. The Service of Wine and the Wine List. III. BAR SERVICE AND MIXOLOGY. 14. Liqueurs and Aperitifs. 15. Beers, Ales and Stout. 16. Distilled Liquors. 17. Mixology. 18. Intervention Procedures for Alcohol Service. 19. Licensing and Legal Issues Surrounding Alcohol. 20. Bar Theft and Special Problems. 21. Alcohol and Its Effect on the Body. IV. TOWARD TEAMWORK. 22. Issues of Sanitation. 23. Safety. 24. Quality Management, Diversity, and Respect. 25. The Dynamics of Leadership. 26. Teamwork: Putting It All Together. About Wines. Glossary of Terms. Appendix 1: International Coffees and Tableside Preparations. Appendix 2: Cocktail Recipes. Appendix 3: Napkin Folds. Bibliography. Index.
Synopsis
For all Culinary Arts programs. This complete resource guide fully prepares student chefs for the challenges of the foodservice industry in the new millennium by helping them build solid skills in "front-of-the-house" training i.e., customer satisfaction and retention now recognized as the principal driving force behind the modern chef., Suitable for all Culinary Arts programs, this unique resource guide fully prepares future chefs by helping them build skills in both high quality food production and "front-of-house" training - i.e., customer satisfaction and retention - now recognized as the principal driving force behind the modern chef. Emphasizing the necessity of training today's chef to be a "customer-driven" professional, the book establishes the importance of working together for success, discusses issues of sanitation and safety, and offers guest relations and social skill techniques. It examines the fundamentals of table service, and educates readers on the basics of wine and wine-making. All liquors, including beer, ale and stout, are covered, and the essentials of mixology are shared. It describes the legal issues surrounding alcohol, and presents a case study on the "happy hour" drinker. For those in hospitality careers., Suitable for all Culinary Arts programs, this unique resource guide fully prepares future chefs by helping them build skills in both high quality food production and "front-of-house" training - i.e., customer satisfaction and retention - now recognized as the principal driving force behind the modern chef. KEY TOPICS: Emphasizing the necessity of training today's chef to be a "customer-driven" professional, the book establishes the importance of working together for success, discusses issues of sanitation and safety, and offers guest relations and social skill techniques. It examines the fundamentals of table service, and educates readers on the basics of wine and wine-making. All liquors, including beer, ale and stout, are covered, and the essentials of mixology are shared. It describes the legal issues surrounding alcohol, and presents a case study on the "happy hour" drinker. MARKET: For those in hospitality careers.
LC Classification Number
TX911.3.M27C8497
Item description from the seller
Seller feedback (5,069)
- *****- Feedback left by buyer.Past monthVerified purchaseItem as described.
- i***9 (1943)- Feedback left by buyer.Past monthVerified purchaseFabulous goods , prompt delivery . Made in the USA as described-Conrail lives!
- 6***e (651)- Feedback left by buyer.Past monthVerified purchaseAs described, well packaged for shipping. Thank you
Seller feedback (5,069)
- *****- Feedback left by buyer.Past monthVerified purchaseItem as described.
- i***9 (1943)- Feedback left by buyer.Past monthVerified purchaseFabulous goods , prompt delivery . Made in the USA as described-Conrail lives!
- 6***e (651)- Feedback left by buyer.Past monthVerified purchaseAs described, well packaged for shipping. Thank you