Won Hong-seok et al.: Hotel Restaurant Food and Beverage Service Theory

He had 14 chapters of the story, including the practical material and theories he had to prepare for his work at the grocery store. Chapter one, chapter two, introduced the concept of hotel drinking, role and restaurant type, and chapter three and chapter four outlined the posture and audience of the beverage bell, the reservation of the restaurant, the telephone call, the acquisition of lost items. Chapter five has outlined the principles and techniques of restaurant service, orders and customer complaints. Chapter 6, chapter 7, dealt with the principles of setting tables and how to deal with various air quality in restaurants. Chapter 8 has been written about the menu-cosual services, ranging from pre-dating to dessert, sauce and dressing. Chapter 9 is about menu management and has introduced the definition, role, type and plan of the menu. Chapter 10 has been organized about the type and service of each restaurant. Chapter 11 has been written about the drinking services: wine and beer, whiskey, brandy and cocktail base Jean, rum, vodka, tequila and conjugal states. Chapter 12 is a statement on how to make cocktails, and chapter 13 introduces the Bar Organization, the Bar Business and the Apple Service, which involves managing claims. Chapter 14 has organized the 2024 master's-worker skew.

Korean title: 호텔 레스토랑 식음료서비스론

Korean author: 원홍석 외

Korean publisher: 백산출판사

ISBN-13: 9791166394065