Food and Beverage Service
Seiten
1994
|
4th Revised edition
Hodder Arnold H&S (Verlag)
978-0-340-61152-4 (ISBN)
Hodder Arnold H&S (Verlag)
978-0-340-61152-4 (ISBN)
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This revised edition takes into account developments in teaching and the food and beverage service industry. The book links the text to the relevant NVQ units and highlights essential underpinning knowledge. It gives coverage of NVQ levels 1, 2 and 3. An ELBS/LPBB edition is available.
This revised edition takes into account developments in teaching and the food and beverage service industry. The book links the text to the relevant NVQ units and highlights essential underpinning knowledge. It gives coverage of NVQ levels 1, 2 and 3. New topics include take-away service, communication skills and dealing with children. There is also additional information on health and safety and hygiene.
This revised edition takes into account developments in teaching and the food and beverage service industry. The book links the text to the relevant NVQ units and highlights essential underpinning knowledge. It gives coverage of NVQ levels 1, 2 and 3. New topics include take-away service, communication skills and dealing with children. There is also additional information on health and safety and hygiene.
The food and beverage service industry; food and beverage service areas and equipment; the menu, menu knowledge and accompaniments; beverages - non-alchoholic and alchoholic; the food and beverage service sequence; the service of breakfast and afternoon tea; specialized forms of service; gueridon service; function catering; supervisory aspects of food and beverage service.
| Erscheint lt. Verlag | 15.9.1994 |
|---|---|
| Überarbeitung | John A. Cousins |
| Zusatzinfo | 60 photographs, 50 line illustrations, index |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 246 x 140 mm |
| Gewicht | 1109 g |
| Themenwelt | Weitere Fachgebiete ► Handwerk |
| ISBN-10 | 0-340-61152-9 / 0340611529 |
| ISBN-13 | 978-0-340-61152-4 / 9780340611524 |
| Zustand | Neuware |
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