The Professional Service Guide - Volume 2 - Culinary Essentials

The volume 2 of The Professional Service Guide is the “Culinary Essentials” section of the work. Organized in five sections, this 300+ color graphics manual is entirely dedicated to the culinary aspect of service. It is nothing short than a cookbook for waiters. It doesn’t teach “How” to cook but rather “What” cooking is and how it impacts the food. From Product identification to cooking methods to stocks sauces and soups, the manual further extends into diet restrictions, whether faith based, medical or the different forms of vegetarianism. The work further extends into the basic knowledge of wines, beer and cocktails. In sum, if this is to be sold and consumed ina a dining room it is most likely covered if the Volume 2 of The Guide. This body of work is one of three volumes exploring the knowledge areas critical to a successful restaurant vocation, assists manager as well as food service staff to develop the consummate skills required for efficiently handle all aspects of front-of-the-house career. Designed as both a learning instrument and a floor technical reference. FREE SHIPPING USPS PRIORITY Call for international shipping