Food and beverage service [electronic resource]
Material type:
TextPublisher: Abingdon, Oxon : Hodder Education, 2014Edition: 9th edition / John Cousins, Dennis Lillicrap, Suzanne WeekesDescription: xiv, 466 pages : illustrations ; 26 cmContent type: - 9781471807954
- 1471807959
- 647.95 23
- TX925 .C68 2014
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Ebook | TUS: Midlands, Main Library Athlone Online | 647.95 (Browse shelf(Opens below)) | Available |
Previous edition: London: John Murray, 2013.
Includes index.
Includes bibliographical references and 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.