Restaurant Service Basics by Sondra J. Dahmer and Kurt W. Kahl is a textbook focusing on the subjects of technology, engineering, business, and economics, specifically in the food science, hospitality, and travel & tourism industries. Published by Wiley & Sons, Inc., this 208-page trade paperback covers essential topics in restaurant service, providing valuable insights for students and professionals in the field. With a publication year of 2009, this book serves as a comprehensive resource for understanding the complexities of restaurant service operations and management.
Daily Cleaning: Use a soft brush or damp cloth to gently wipe away dirt. Avoid harsh chemicals. For mesh areas, use diluted mild detergent and a soft brush.
Drying: Air dry in a cool, shaded place after cleaning. Avoid direct sunlight or high heat, which can cause fading and glue deterioration.
Storage: Stuff with paper to maintain shape when not in use. Store in a dry, ventilated area to prevent mold. Rotate between multiple pairs to extend lifespan.
Usage Notes: Designed for basketball. Not recommended for hiking, long-distance running, or other specialized sports where different performance features are required.
De verpakking was netjes en het product kwam onbeschadigd aan. Het design is eenvoudig maar praktisch, precies wat ik nodig had.