{"product_id":"restaurant-service-preparation-carving-slicing-flambeing-and-setting-the-tables-paperback","title":"Restaurant Service: Preparation, Carving, Slicing, Flambeing and Setting the Tables - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eThierry Boulicot\u003c\/b\u003e (Illustrator), \u003cb\u003eDominique Jeuffrault\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eCatering specialists and teachers Thierry Boulicot and Dominique Jeuffrault\u003c\/b\u003e\u003cb\u003ecover all the classic techniques and practices of service personnel in fine-dining restaurants and features more than 100 recipes. \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eRestaurant Service\u003c\/i\u003e is a comprehensive book that highlights all of the essential dining room service techniques. With this book's guidance, you'll learn how to set the table and how to serve and pour drinks, as well as other forms of table service, including slicing and flambéing. Each technique includes detailed instructions and is illustrated with step-by-step photographs capturing the accuracy and precision of the task, and include: \u003cul\u003e\n\u003cli\u003e Professional carrying of tableware \u003c\/li\u003e\n\u003cli\u003e Serving Champagne \u003c\/li\u003e\n\u003cli\u003e Carving cured ham \u003c\/li\u003e\n\u003cli\u003e Filleting grilles sea bream \u003c\/li\u003e\n\u003cli\u003e Carving roasted duck \u003c\/li\u003e\n\u003cli\u003e Preparing peppercorn steak (flambéing by the table) \u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e Tracing all the techniques of tableware, \u003ci\u003eRestaurant Service\u003c\/i\u003e will ensure you have mastered the basics of perfect dining room service and support you throughout your professional journey. And with the QR codes integrated throughout the book, readers will have access to more than 60 tutorial videos about wines, cocktails, and food service.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSince 1980, \u003cb\u003eThierry Boulicot \u003c\/b\u003ehas taught catering as a vocational subject at the Lycée des Métiers de l'Hôtellerie et du Tourisme du Val de Loire, a hotel and tourism college in Blois, France. Since 1988, \u003cb\u003eDominique Jeuffrault\u003c\/b\u003e has been a technical and vocational teacher at the Lycée Hôtelier, a hotel college in La Rochelle, France.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 11.4 x 8.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 15, 2022\u003c\/div\u003e\n            ","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":50333431496941,"sku":"9782857087687","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0020\/8918\/9441\/files\/XVii-h4gQp9782857087687.webp?v=1784986573","url":"https:\/\/www.webster.direct\/products\/restaurant-service-preparation-carving-slicing-flambeing-and-setting-the-tables-paperback","provider":"Webster.Direct","version":"1.0","type":"link"}