Food and beverage service
By: Dennis Lillicrap, John Cousins
Contributors: Cousins, John A.
Edition: 8th ed.
Publisher: Hodder Education
Published: 2010
Place of publication: London
Language: eng
Number of pages: 452
ISBN-13: 9781444112504; 9781444128208
Subjects: Food service; Travel and Tourism
Description: The structure of the book follows a logical progression, from underpinning knowledge of the operational service areas and equipment, menus and beverages, through to interpersonal and technical service skills and key supervisory aspects.
Notes: Includes index.
Table of contents: title: The foodservice industry; title: Staff attributes, skills and knowledge; title: Food and beverage service areas and equipment; title: The menu, menu knowledge and accompaniments; title: Beverages; title: non-alcoholic and alcoholic; title: The service sequence (table service); title: The service sequence (self service, assisted service and single point service); title: The service of breakfast and afternoon tea; title: Specialised forms of service; title: Enhanced service techniques; title: Events; title: Supervisory aspects of food and beverage service.