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Pitching and Pouring the Perfect Cup.
In: Restaurant Hospitality, Jg. 85 (2001-07-01), Heft 7, S. 70
Online
serialPeriodical
Zugriff:
The article offers tips for food service staff on selling coffee beverages, according to Sara Lee Coffee & Tea Foodservice. Servers are advised to ask guests at the end of lunch or dinner if they would like dessert and coffee. It is said that heavier, darker roasts tend to go better with rich sweet desserts, while lively lighter roasts go with lighter pastries and fruit desserts. Guests should be offered a cappuccino or spirited coffee if they say they are too full for dessert. It is important to describe coffee beverages in a way that entices guests to try them.
Titel: |
Pitching and Pouring the Perfect Cup.
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Zeitschrift: | Restaurant Hospitality, Jg. 85 (2001-07-01), Heft 7, S. 70 |
Veröffentlichung: | 2001 |
Medientyp: | serialPeriodical |
ISSN: | 0147-9989 (print) |
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