2.   Professional Appearance

3.   Table Settings, Napkin Presentations, and Table Service

4.   Serving Food and Beverages

5.   Service Readiness

6.   Wine and Beverage Service

7.   Guest Communication

8.   The Technology of Service

9.   The Host

10. Banquets, Catering, and Buffet Service

Appendix A: Common Menu Terms

Appendix B: Wine Terminology: General, Sight, Smell, and Taste

Appendix C: Spirit Brands and Related Cocktails

Appendix D: Ales, Lagers, and Non-Alcoholic Beers

Index

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