FOOD AND BEVERAGE SERVICE
This revised and updated edition of our bestselling and internationally respected title is the essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service. - Covers contemporary trends and issues in food and beverage ser...
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| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
London
Hodder Education
2020
©2020 |
| Edition: | 10th Edition |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 008 | t2020 NYU a|# ##001 ##eng|D | ||
| 020 | # | # | |a 9781398300156 |q paperback |
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| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX911.3.M27 |b C867F 2020 |
| 100 | 1 | # | |a Cousins, John |e author |
| 245 | 1 | 0 | |a FOOD AND BEVERAGE SERVICE |c John Cousins, Suzanne Weekes |
| 250 | # | # | |a 10th Edition |
| 264 | # | 1 | |a London |b Hodder Education |c 2020 |
| 264 | # | 1 | |c ©2020 |
| 300 | # | # | |a ix, 407 pages |b illustrations |c 28 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 500 | # | # | |a Includes index |
| 520 | # | # | |a This revised and updated edition of our bestselling and internationally respected title is the essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service. - Covers contemporary trends and issues in food and beverage service and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed focus on the international nature of the hospitality industry. - Supports students in gaining a comprehensive overview of the industry, 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 qualifications as well as in-company training programmes. - Aids visual learners with over 250 photographs and illustrations demonstrating current service conventions and techniques. |
| 526 | 0 | # | |a HTH425 |b HM245 |5 FPHP |
| 526 | 0 | # | |a Food and Beverage Management |b Bachelor of Science (HONS.) in Culinary Arts Management |5 Faculty of Hotel and Tourism Management |
| 650 | # | 0 | |a Food Service |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=973524 |
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Food and beverage management 
Food and beverage service