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Restaurant - Handbook for the practice

CHF 35.00
+ shipping costs


small handy informative


This book replaces the reading of an entire library: it presents the essence of a wide range of relevant information and concentrates on the most important contents. Thus, the handbook for practice corresponds exactly to its target audience - employees who want to look something up briefly while at work and/or for learners in between or on the move.


The content is deliberately concise and prepared without long theoretical explanations. Self-explanatory graphics and sketches as well as expressive pictures in full colour help to provide a quick overview.


From the content:

  • The hospitality industry, the professions, continuing education
  • Service types and processes
  • Service and beverage rules
  • technical terms
  • breakfast service
  • Tablecloths and various tablecloths
  • The guest care
  • Classical designations on cards
  • Menu and food planning
  • cooking methods
  • Cold and warm cuisine, desserts
  • Vegetable and animal foodstuffs
  • Non-alcoholic beverages, wine, beer and spirits
  • bar drinks