Service. Die Grundlagen

How does good service become perfect service? This question was posed by the authors before they began their work. Proper table setting and serving, knowledge of the inventory and its maintenance, as well as skilled beverage service and accurate billing are fundamental for every service employee, comparable to the basic recipe of a dish. Everything beyond that, so to speak the seasoning, transforms service into an experience and makes a service employee's career successful. A foundational book for young professionals, a reference work for experienced restaurant specialists.