Presenting Service: the Ultimate Guide for the Foodservice Professional PDF Download
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Author: Lendal H. Kotschevar
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Lendal H. Kotschevar
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Lendal Henry Kotschevar
Publisher:
ISBN: 9781582800394
Category : Food service
Languages : en
Pages : 212
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Book Description
Author: Kotschevar
Publisher:
ISBN: 9781118839065
Category :
Languages : en
Pages :
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Book Description
Author: Lendal H. Kotschevar
Publisher: Wiley
ISBN: 9780471442363
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
Serving people is difficult and demanding work, but the rewards outweigh the challenges. Education, training, and a professional attitude are the ingredients needed to harvest those rewards. This comprehensive book educates servers, supervisors, and managers in the techniques and demeanor of professional service.
Author: National Restaurant Association, Educational Foundation Staff
Publisher: John Wiley & Sons
ISBN: 9780471442066
Category :
Languages : en
Pages : 0
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Book Description
Author: Kotschevar
Publisher:
ISBN: 9780470239490
Category :
Languages : en
Pages : 206
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Book Description
Author: Negi Jagmohan
Publisher: S. Chand Publishing
ISBN: 8121997720
Category : Business & Economics
Languages : en
Pages :
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Book Description
Food and Beverage Service Operation
Author: Stanley K. Ridgley
Publisher: Anthem Press
ISBN: 0857285149
Category : Business & Economics
Languages : en
Pages : 277
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Book Description
'The Complete Guide to Business School Presenting: What your professors don't tell you... What you absolutely must know' reveals the secret expectations harbored by business school professors when viewing presented material. Designed to offer a competitive advantage to anyone interested in a career in business, this award-winning guide offers a truly unique means of developing powerful presentation skills. It identifies seven verities of speaking that form the bedrock of superior presenting in the twenty-first century, and which imbue any speaker with power, energy and confidence: stance, voice, gesture, expression, movement, appearance and passion. These principles, when studied and applied, can form the foundation of a vast improvement, operating by correlating directly with the inherent values of corporate America.
Author: Michelle Bowden
Publisher: John Wiley & Sons
ISBN: 1118476301
Category : Business & Economics
Languages : en
Pages : 353
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Book Description
Do you get nervous when presenting at work? Do you want to showcase your knowledge, influence people and accelerate your career? Would you like to learn the secrets of successful speaking, communicating and presenting? How to Present reveals how you can be a confident, clear and influential presenter every time. Presentation skills expert Michelle Bowden shares her internationally proven 13-step system to exceptional presenting, starting with analysis (plan what you would like to achieve), then design (put your presentation together) and delivery (communicate your message for results). Whether you're presenting or speaking to one person or thousands, this is the essential guide to becoming an outstanding presenter. How to Present will help you: maximise your impact in meetings, conferences and conversations manage your nerves so you feel calm and confident engage your audience and master the art of persuasion deliver your message clearly and with authority command attention and achieve your goals! There is no other book on the market like this that will take you step-by-step through the process of successful presenting. —Steve Weston, Managing Director of Retail Lending, UK Retail and Business Banking division, Barclays
Author: Lou Sackett
Publisher: John Wiley & Sons
ISBN: 0470179961
Category : Cooking
Languages : en
Pages : 444
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Book Description
Maintaining the features that have made Professional Cooking and Professional Baking standouts in the marketplace, Professional Garde Manger presents culinary students and professional working chefs with comprehensive and visual coverage of everything they need to know to master the cold kitchen. This new text on garde manger work provides step-by-step techniques and procedures covering 375 recipes and 400 recipe variations for the garde manger chef. Beautifully illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads and hors d'oeuvres to mousellines and charcuterie specialties to careers in the field. This much-awaited text provides a complete look at this specialized area in culinary arts.
