Organization of service at catering enterprises. Textbook

A series of books "Hotel & Gast" can serve as a training manual for the training of specialists in the field of restaurant and hotel business.
The series includes 4 books: "Organization of maintenance at catering enterprises", "cooking technology", "hotel and restaurant business", "commodity studies of food products". The book "Organization of service at catering enterprises" contains practical information on serving and offering dishes, the rules for compiling a menu and a price list, advice on counseling and sales in a restaurant.
The training course was translated from the German language and created on the basis of a modular-comprehensive approach.
The book contains rich material on the topic, has a practical orientation and convenient graphic design, which allows you to quickly find the necessary information and systematize it.
Designed for students of educational institutions of technical and vocational education studying in specialties 0507000 "Organization of Service of Hotel Farms", 0508000 "Lower Organization".
is of interest to people professionally employed in this area