레스토랑 스태프 교육을 위한 기본 지침서. 레스토랑 전반 업무에 있어 필수적인 표현이 담겨 있다.
본문에 등장하는 어휘를 비롯, 유사 표현을 소개해 독자들의 이해를 돕는다.
풀 컬러 구성과 생생한 일러스트레이션으로 독자들의 흥미를 유발하는 데 효과적이다. (오디오 CD 포함)
Notes to the UserAbout this BookRestaurant StaffPlan of a RestaurantThe Equipment:Cutlery/GlasswareThe Equipment:Crockery/OtherCooking MethodsFood:Seafood/PoultryFood:MeatFood:VegetablesBeverages:Non-alcoholicBeverages:AlcoholicUnit 1 Taking Reservations by TelephoneUnit 2 Receiving and Seating GuestsUnit 3 Taking a Beverage OrderUnit 3a Clearing Unused Place SettingsUnit 4 Taking Food OrdersUnit 5 Placing Food Orders with the Kitchen / Adjusting Place SettingsUnit 5a Refilling Water Glasses / Lighting Cigarettes / Changing AshtraysUnit 6 Serving WineUnit 7 Serving the First Course / Refilling Wine GlassesUnit 8 Serving the Main CourseUnit 9 Dealing with ComplaintsUnit 10 Clearing the Table after CoursesUnit 11 Serving Dessert / Making CoffeeUnit 12 Making Tea / Serving Beverages after MealsUnit 13 Presenting the Check/BillUnit 14 Polishing and Handling Glassware / CutleryUnit 15 Setting the TableAppendix 1:Duties of Restaurant StaffAppendix 2:GlossaryAnswer KeyDialogues