Thoroughly revised, updated and redesigned, this edition uses an operations hierarchy framework which takes readers in stages through the basic skills, tasks and duties, relating them to service techniques, food operations and sectors. Crumbing down, mixing cocktails, more specialized forms of service, revenue control, legal aspects, staff organization and training are among the topics discussed. Covers all service methods required by various examining and awarding bodies. Includes new photographs, color diagrams and document originals.
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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.Review:
Content and level suitable for a wide range of programmes. Very clear and detailed content linked well with NVQ/GNVQ. -- Head of Department, Stafford College 19980501
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Book Description Hodder Arnold H&S, 1983. Paperback. Book Condition: New. book. Bookseller Inventory # M0713108495