Introduction to Food and Beverage ServiceA comprehensive training guide to food and beverage service. Highly illustrated and user friendly it explains the technical and interpersonal skills required in all types of establishments, from casual bistros and coffee bars to formal dining-rooms. An extensive glossary explains food and beverage items and culinary words and phrases from French and other cooking traditions. Throughout the text the emphasis is placed on modern commercial practice rather than outdated tradition. Test-yourself questions are included. |
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Introduction to Food and Beverage Service Graham Brown,Karon Hepner,Alan Deegan No preview available - 1998 |