Food and Beverage Service, 9th Edition
Hodder Education (Verlag)
978-1-4718-0795-4 (ISBN)
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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
John Cousins is a consultant and international authority on food and beverage operations and hospitality management and is the Director of The Food and Beverage Training Company. Dennis Lillicrap is a consultant and trainer in food and beverage service. He was formerly Senior Lecturer in Food and Beverage Service at Thames Valley University. Suzanne Weekes is Senior Lecturer in Hospitality Management and Licensing Law at the London School of Hospitality and Tourism, University of West London.
: The foodservice industry
: Staff attributes, skills and knowledge
: Food and beverage service areas and equipment
: The menu, menu knowledge and accompaniments
: Beverages: non-alcoholic and alcoholic
: The service sequence: table service
: The service sequence: self service, assisted service and single-point service
: The service of breakfast and afternoon tea
: Specialised forms of service
: Enhanced service techniques
: Events
: Supervisory aspects of food and beverage service
: Annex A: Glossary of cuisine and service terms
: Annex B: Cocktail and mixed drink listing and recipes
: Annex C: Cigars
| Erscheint lt. Verlag | 30.5.2014 |
|---|---|
| Zusatzinfo | Approx. 200 |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 197 x 264 mm |
| Gewicht | 1178 g |
| Themenwelt | Schulbuch / Wörterbuch |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 1-4718-0795-9 / 1471807959 |
| ISBN-13 | 978-1-4718-0795-4 / 9781471807954 |
| Zustand | Neuware |
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