Host. La importancia de un buen servicio de sala
Theoretical and practical guide for learning how to manage the dining room service of a restaurant, by the hand of who is considered Spain’s best maître d'hôtel.
Abel Valverde reviews the fundamental elements of dining room service, the skills required, the transformation that it has undergone throughout history, the service cycle (from the preparation of the setting to saying farewell to the client), the interaction with sommeliers, chefs and other colleagues, some psychology, management in situations of stress, attention to complaints and claim,. or the economic management of a restaurant, among other key issues.
- 14,5 x 23 cm
- Abel Valverde
- 336 pages
- Published in
- 0,600 kg
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