Restaurant Service: Preparation, Carving, Slicing, Flambeing and Setting the Tables
Dominique Jeuffrault, illustrated by Thierry Boulicot
Restaurant Service covers all the classic techniques and practices of service personnel in fine dining restaurantsRestaurant Service is a comprehensive book listing all of the essential dining room service techniques. It shows how to set the table, how to serve and pour drinks, and other forms of table service including slicing and flambeing. Each service technique is detailed and illustrated step by step (with photos) and each task is reproduced with precision and accuracy. Tracing all the techniques of tableware, this book will ensure you have mastered the basics of perfect dining room service and will support you throughout your professional journey.
Since 1980, Thierry Boulicot has taught catering as a vocational subject at the Lycee technique d'hotellerie et de tourisme de Val de Loire, a hotel and tourism college in Blois. Since 1988, Dominique Jeuffrault has been a technical and vocational teacher at the Lycee technique hotelier, a hotel college in La Rochelle.
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