Creative table settings / edited by Melanie Simon.

Contributor(s):

Simon, Melanie, editor

Material type:

TextPublication details: New York : Larsen and Keller, 2018.Description: vii, 230 pages : color illustrations ; 27 cmISBN:

9781635499728

Subject(s):

Table setting and decoration

LOC classification:

TX 871 C74 2018

Summary: Table setting is a crucial aspect of catering and it plays an important part in traditional as well as modern food service. The arrangement of cutlery and other utensils vary according to the particular course that a service follows as well as the food that is presented. Table setting may be formal or informal according to the occasion and different cultures have different arrangements of cutlery, centerpieces and silverware. This textbook offers important insights into the various etiquettes that are to be followed in table setting. With its detailed analyses and data, the book will prove immensely beneficial to professionals and students involved in this area at various levels.

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Book	Cavite State University - CCAT Campus		Book	GCS	CIR TX 871 C74 2018 (Browse shelf(Opens below))				1	Available			R0011687

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Previous	CIR TX 769 M37 2020 Making bread at home : over 50 recipes from around the world to bake & share /	CIR TX 820 C47 2002 Advanced practical cookery /	CIR TX 840.B3 2012 Modern sauces : more than 150 recipes for every cook, every day /	CIR TX 871 C74 2018 Creative table settings /	CIR TX 907 S58 2020 Economic principles for the hospitality industry /	CIR TX 911 G67 2022 The sustainable chef : the environment in culinary arts, restaurants, and hospitality /	CIR TX 911.M27 S33 1992 Restaurant management /	Next

Includes bibliographical references and index.

Table setting is a crucial aspect of catering and it plays an important part in traditional as well as modern food service. The arrangement of cutlery and other utensils vary according to the particular course that a service follows as well as the food that is presented. Table setting may be formal or informal according to the occasion and different cultures have different arrangements of cutlery, centerpieces and silverware. This textbook offers important insights into the various etiquettes that are to be followed in table setting. With its detailed analyses and data, the book will prove immensely beneficial to professionals and students involved in this area at various levels.

In English text.

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