Spanish for Hospitality and Foodservice

ISBN-10: 0130482617

ISBN-13: 9780130482617

Edition: 2004

Authors: Jennifer Thomas

List price: $64.00
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For introductory food and beverage, and hospitality courses. This practical volume provides students with the tools to become more confident, effective and service-oriented employees in the food service industry. The training program is designed to empower readers with the communication and cross-cultural leadership skills necessary to be successful working in an organization with a diverse staff. Industry specific vocabulary, key cultural differences, and team building tips help students learn to provide their guests with excellent service.
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Book details

List price: $64.00
Copyright year: 2004
Publisher: Prentice Hall PTR
Publication date: 9/12/2003
Binding: Paperback
Pages: 368
Size: 8.00" wide x 10.50" long x 0.75" tall
Weight: 1.628

The Front Office.
Employees and Guests.
The Calendar, Numbers and Time.
The Family and Work Personnel.
Rapport Building Phases.
The Housekeeping Department.
The Laundry Department.
The Restaurant.
The Kitchen.
Fruits and Vegetables.
The Bar, Beverages and Service Station.
The Table, Condiments, and Additional Food Items.
The Catering/Banquet Department.
The Engineering Department.
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