Description
The third volume of the modern five-part Czech-language textbook series on hospitality and gastronomy is intended for students in the cook-waiter vocational programme and for hotel schools. It complies with the current Framework Educational Programme for the vocational subject of table service. The book is divided into ten thematic sections covering the requirements of a waiter’s or waitress’s work, restaurant preparation, care of equipment, systems and methods of service, and gastronomic rules for compiling menus, food menus and drinks lists. It also places emphasis on communication within the work team and communication with different types of guests.
Information
Language: Czech
Publication date: February 5, 2026
Manufacturer: TAKTIK Vydavatelství s.r.o.
Genres: Cook-chef, food industry, Books, Textbooks and languages, Textbook for high schools and gymnasiums, Vocational subjects
Type: Paperback book
Pages: 160
ISBN/EAN: 9788077031486