<p>Second Edition of The Management of Service for the Restaurant Manager by Raymond J. Goodman, Jr.  Department of Hospitality Management, The Whittemore School of Business and Economics.  Total 300 pages with index.  ISBN  9780256187373.</p>

The Management of Service for the Restaurant Manager

Business & Money

Goodman, Raymond J., Jr.

Industries

Richard D.Irwin

Travel

William C Brown Pub

Using the techniques explained in this book, anyone can master the art of table-side cookery - including dramatic flambe' presentations. Step-by-step instructions guide the restaurateur, the service staff, and the home gourmet from set-up through service.

Essentials of Tableside Cookery

Duroucher, Joseph F.

Cookbooks, Food & Wine

Cornell Campus Store

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Books by Goodman, Raymond J., Jr.