回到首頁
|刊登類別：

第 1/3 張圖片

Life Beyond the Line : A Front-of-the-House Companion for Culinarians by Noel C. - 第 1/3 張圖片
Life Beyond the Line : A Front-of-the-House Companion for Culinarians by Noel C. - 第 2/3 張圖片
Life Beyond the Line : A Front-of-the-House Companion for Culinarians by Noel C. - 第 3/3 張圖片
有類似物品要出售？
自己賣

Life Beyond the Line : A Front-of-the-House Companion for Culinarians by Noel C.

WeeklyDeals42
（5240）
賣家的其他物品
聯絡賣家
US $16.79
大約HK$ 130.78
或講價
原價：US $20.99 （20% 折扣）這價格是什麼意思？
賣家提供的近期成交價
狀況：
良好
“Good used condition. Cover and pages show light wear consistent with previous use (see photos for ”... 閱讀更多內容關於物品狀況
無後顧之憂！ 免費退貨。
運送：
US $5.95（大約 HK$ 46.35） Economy Shipping.
所在地：Medford, New Jersey, 美國
送達日期：
估計於 9月13日 (星期六)至 9月19日 (星期五)之間送達 運送地點 94104
估計運送時間是透過我們的獨家工具，根據買家與物品所在地的距離、所選的運送服務、賣家的運送紀錄及其他因素，計算大概的時間。送達時間會因時而異，尤其是節日。
退貨：
30 日退貨. 由賣家支付退貨運費.
保障：
請參閱物品說明或聯絡賣家以取得詳細資料。閱覽全部詳情查看保障詳情
（不符合「eBay 買家保障方案」資格）
賣家必須承擔此刊登物品的所有責任。
eBay 物品編號：187396482926

物品細節

物品狀況
良好
曾被閱讀過的書籍，但狀況良好。封面有諸如磨痕等在內的極少損壞，但沒有穿孔或破損。精裝本書籍可能沒有書皮。封皮稍有磨損。絕大多數書頁未受損，存在極少的褶皺和破損。使用鉛筆標注文字處極少，未對文字標記，無留白處書寫文字。沒有缺頁。 查看所有物品狀況定義會在新視窗或分頁中開啟
賣家備註
“Good used condition. Cover and pages show light wear consistent with previous use (see photos for ...
ISBN
9780139075858

關於產品

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
Publication Name
Life Beyond the Line : a Front-Of-The-House Companion for Culinarians
Language
English
Subject
Industries / Hospitality, Travel & Tourism, General
Publication Year
2000
Type
Textbook
Subject Area
Cooking, Business & Economics
Author
Noel C. Cullen
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

賣家提供的物品說明

賣家簡介

WeeklyDeals42

100% 正面信用評價•已賣出 1.82 萬 件物品

加入日期：10月 2005
通常在 24 小時內回覆
Welcome to our online store!We are committed to giving you quality service and the best deals possible.If you have any questions about our products or items, please don't hesitate to contact us any ...
查看更多內容
瀏覽商店聯絡

詳盡賣家評級

過去 12 個月的平均評級
說明準確
4.9
運費合理
4.8
運送速度
5.0
溝通
5.0

賣家信用評價 （5,178）

全部評級
正面
中立
負面
查看所有信用評價