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Food and beverage service / John Cousins, Dennis Lillicrap, and Suzanne Weekes

By: Contributor(s): Material type: TextTextPublication details: London, United Kingdom : Hodder Education, c2014Edition: 9th EditionDescription: xiv, 466 pages : illustrations ; 27 cmISBN:
  • 9781471807954
Subject(s): LOC classification:
  • TX 911.3.M27 .C68 2014
Contents:
Chapter 1 : The foodservice industry -- Chapter 2 : Staff attributes, skills and knowledge -- Chapter 3 : Food and beverage service areas and equipment -- Chapter 4 : The menu, menu knowledge and accompaniments -- Chapter 5 : Beverages - non-alcoholic and alcoholic -- Chapter 6 : The service sequence (table service) -- Chapter 7 : The service sequence (self service, assisted service and single-point service) -- Chapter 8 : The service of breakfast and afternoon tea -- Chapter 9 : Specialised forms of service -- Chapter 10 : Enhanced service techniques -- Chapter 11 : Events -- Chapter 12 : Supervisory aspects of food and beverage service
Summary: 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.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 911.3.M27 .C68 2014 (Browse shelf(Opens below)) c.1 Available NULIB000017816
Browsing LRC - Main shelves, Shelving location: General Circulation, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
GC TX 911.3.M27 .B68 2021 Food and beverage management in the luxury hotel industry / GC TX 911.3.M27 .C46 2010 c.1 Introduction to Hospitality / GC TX 911.3.M27 .C46 2010 c.2 Introduction to Hospitality / GC TX 911.3.M27 .C68 2014 Food and beverage service / GC TX 911.3.M27 .C68f 2014 Food and beverage service : for levels 1 and 2 / GC TX 911.3.M27 .F66 2012 Food and beverage management / GC TX 911.3.M27 .F66 2018 Food and beverage management /

Includes index.

Chapter 1 : The foodservice industry -- Chapter 2 : Staff attributes, skills and knowledge -- Chapter 3 : Food and beverage service areas and equipment -- Chapter 4 : The menu, menu knowledge and accompaniments -- Chapter 5 : Beverages - non-alcoholic and alcoholic -- Chapter 6 : The service sequence (table service) -- Chapter 7 : The service sequence (self service, assisted service and single-point service) -- Chapter 8 : The service of breakfast and afternoon tea -- Chapter 9 : Specialised forms of service -- Chapter 10 : Enhanced service techniques -- Chapter 11 : Events -- Chapter 12 : Supervisory aspects of food and beverage 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.

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