FOOD AND BEVERAGE SERVICE

• Main Author: Cousins, John (Author)
• Other Authors: Lillicrap, Dennis (co-author), Weekes, Suzanne (co-author)
• Format: Manuscript Book
• Language: English
• Published: London HODDER EDUCATION 2014
• Edition: NINTH EDITION
• Subjects: Food service > Textbook; Food service
• Online Access: Click Here to View Status and Holdings.

 Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally. - Covers all of the essential industry knowledge, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects - Supports a range of professional food and beverage service qualifications, including foundation degrees or undergraduate programmes in restaurant, hotel, leisure or event management, as well as in-company training programmes - Aids visual learners with over 200 photographs and illustrations demonstrating current service conventions and techniques.