The New Catering Repertoire

Restaurant functional lay-out; rules for food and beverage service; specific service procedures; rules of menu composition; restaurant organisation; restaurant equipment; flambe work; restaurant control and pricing; restaurant personnel; banquets, conferences and outdoor catering; eating habits of nations; the basic rules of wine service; serving temperature for wine; decanting a bottle of wine; taste guide to wine; the matching of wine and food; wine production; the wines of France; Champagne; sparkling wines; vintage guide to French wines; recent vintages; the wines of Italy; the wines of Germany; the wines of Spain; the wines of Portugal; Australian wine; the wines of the USA; the wines of South Afica; English wine; other wine-producing countries; grapes used in making wines; wine by the glass; organic wine; alcoholic strengths; list of spirits; list of aperitifs and bitters; list of liqueurs; spirit measures; adulteration of drink; cocktails; other mixed drinks; non-alcoholic mixed drinks; pousses-cafes; miscellaneous drinks; beer; bottled waters; bar operation - public bars, cocktail bars, dispense bars; bar stock control; cellar operation and control; organization of public house work; drinking habits of races; organizing a wine tasting; cigars.