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The foodservice industry Staff attributes, skills and knowledge Food and beverage service areas and equipment The menu, menu knowledge and accompaniments Beverages: non-alcoholic and alcoholic The service sequence: table service The service sequence: self service, assisted service and single-point service The service of breakfast and afternoon tea Specialised forms of service Enhanced service techniques Events Supervisory aspects of food and beverage service Annex A: Glossary of cuisine and service terms Annex B: Cocktail and mixed drink listing and recipes Annex C: Cigars
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.
John Cousins is a consultant and international authority on food and beverage operations and hospitality management and is the Director of The Food and Beverage Training Company. Dennis Lillicrap is a consultant and trainer in food and beverage service. He was formerly Senior Lecturer in Food and Beverage Service at Thames Valley University. Suzanne Weekes is Senior Lecturer in Hospitality Management and Licensing Law at the London School of Hospitality and Tourism, University of West London.