Service | The master class • publisher Tauner | number of pages 260

Authors: Wilhelm Gutmayer, Hans Stickler, Heinz Lenger, and others Carving, filleting, flambéing, marinating are activities that have been living a shadowy existence in local gastronomy for years. They are, so to speak, the higher orders of every service employee. They make him the master of his craft. But also a perfect cheese and coffee service, where the guests are skilfully advised, shows the class of a service employee and his company. If the service staff is on fire with fire and flame (and not just when flambéing), the spark of enthusiasm for the whole restaurant can jump over. Many pairs of eyes, and not only those at the said table, follow the service of a different kind. If it is accomplished with elegance and bravura, further orders by other guests are the rule. 260 pages 3rd edition 2011 bound, 275 x 210mm Trauner Verlag ISBN: 978-3-85499-862-4