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Food and Beverage Service

New or Used: 8 copies from $23.33
Written by acknowledged experts in food and beverage service, this is considered the standard reference book for food and drink service in the UK and in many countries overseas. It meets the needs of students working towards VRQ, S/NVQ, BTEC or Institute of Hospitality qualifications in hospitality and catering from Levels 1 to 4, or degrees in restaurant, hotel and hospitality management. Now in its eighth edition, new features include: - larger illustrations, making the service sequence clearer than ever - updated information that is current, authoritative and reflects current international trends - a new clearer and easier-to-use design - written by acknowledged experts in food and beverage serviceThis 'Waiter's Bible' is also a valuable reference for industry professionals and is the principal reference text for International WorldSkills Competitions, Trade 35 Restaurant Service.
Product Details

Table of Contents

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

About the Author

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. 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.

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