Food and Beverage Service

Front Cover
John Wiley & Sons Incorporated, 1993 - Cooking - 398 pages
0 Reviews
Thoroughly revised, updated and redesigned, this edition uses an operations hierarchy framework which takes readers in stages through the basic skills, tasks and duties, relating them to service techniques, food operations and sectors. Crumbing down, mixing cocktails, more specialized forms of service, revenue control, legal aspects, staff organization and training are among the topics discussed. Covers all service methods required by various examining and awarding bodies. Includes new photographs, color diagrams and document originals.

What people are saying - Write a review

We haven't found any reviews in the usual places.

Other editions - View all

Bibliographic information