Food and beverage service / John Cousins, Dennis Lillicrap, Suzanne Weekes.
Material type: TextPublisher: London : Hodder Education, 2014Copyright date: ©2014Edition: Ninth editionDescription: xiv, 466 pages : colour illustrations ; 27 cmContent type:- text
- unmediated
- volume
- 9781471807954
- 1471807959
- 647.95 23
- 642.6 23
- TX925
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 642.6 COU (Browse shelf(Opens below)) | 1 | Available | A520038B | ||
Book | City Campus City Campus Main Collection | 642.6 COU (Browse shelf(Opens below)) | 1 | Available | A520053B |
Previous edition: Dennis Lillicrap named first as author.
Includes index.
1. The food service industry -- 2. Staff attributes, skills and knowledge -- 3. Food and beverage service areas and equipment -- 4. The menu, menu knowledge and accompaniments -- 5. Beverages - non-alcoholic and alcoholic -- 6. The service sequence (table service) -- 7. The service sequence (self-service, assisted service and single point service) -- 8. The service of breakfast and afternoon tea -- 9. Specialised forms of service.
"Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text."--Publisher's website.
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