Restaurant Service

Preparation, Carving, Slicing, Flambeing and Setting the Tables


Covers all the classic techniques and practices of service personnel in fine dining restaurants

This book is not yet published, but will be available from December 2022.

ISBN: 9782857087687 Category:

Dominique Jeuffrault


Restaurant Service is a comprehensive book that highlights all of the essential dining room service techniques. With this book’s guidance, you’ll learn how to set the table and how to serve and pour drinks, as well as other forms of table service including slicing and flambéing. Each service technique includes detailed instructions and is illustrated with step-by-step photographs capturing the accuracy and precision of the task. Tracing all the techniques of tableware, Restaurant Service will ensure you have mastered the basics of perfect dining room service and support you throughout your professional journey.

Additional information

Weight 300 g
Dimensions 21.59 x 29.845 cm
Publisher name ABRAMS
Publication date 13 December 2022
Number of pages 256
Format Paperback / softback
Contributors Illustrated by Thierry Boulicot
Dimensions 21.59 x 29.845 cm
Weight 300 g


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Since 1980, Thierry Boulicot has taught catering as a vocational subject at the Lycée technique d'hôtellerie et de tourisme de Val de Loire, a hotel and tourism college in Blois, France. Since 1988, Dominique Jeuffrault has been a technical and vocational teacher at the Lycée technique hôtelier, a hotel college in La Rochelle, France.