The Waiter's Handbook

This training guide to modern food and beverage service explains, with the aid of illustrations, the technical and interpersonal skills waiters require in all types of establishment, from casual bistros to formal dining-rooms. This edition has been revised and updated.

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This new edition has been revised, reset and brought up to date, covering the skills and knowledge required for the relevant units in the Hospitality Training Package. There is a new chapter on room service, and the glossary of food and beverage terms has been extended. The glossary explains food and beverage items, and culinary words and phrases from French and other cooking traditions worldwide, from America to Asia, and includes some Australian bush foods and many wine and beverage terms. It also includes a simple guide to pronunciation.