by Christian Ferret · Editions BPI · tapa blanda · ISBN 9782857083849
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«Savoirs et techniques de restaurant Tome 1» is the hospitality manual by Christian Ferret (Editions BPI, paperback, 400 pages, in French).
Training manual for the restaurant industry that brings together the theoretical knowledge and essential procedures of front-of-house service: customer care techniques, quality criteria and work organization, with a practical approach geared to professional practice.
Published in 2007, it is a text from the French education system for vocational training (BEP-Bac pro) in cookery and hospitality.
Recommended for hospitality students and restaurant professionals seeking a solid foundation in front-of-house service.
