The Food and Beverage Handbook
For anyone working in or studying to become part of the gourmet hospitality industry, this resourceful handbook answers essential questions such as What is a Pink Lady? What type of wine should be served with shellfish?, and Does the soup spoon go on the left or right of the plate? Detailed information on the correct way to serve food, select wine, and greet guests is provided in addition to the fundamentals of social etiquette. Advice on getting a job in the hospitality industry and making the most of an existing career is complemented with assessment questions, assignments, and discussions on security, safety, and cultural awareness.
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Standard service etiquette
Arranging a function
Spirits liqueurs and fortified wines
Preparing and serving cocktails
Communication and information
NQF unit standards
Carvery or buffet service
Maintaining the draught beer dispenser
More about wine and spirits
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