9789353674632 (4 results)
Published by Himalaya Publishing House (Mumbai)
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
Contact seller4-star sellerCondition: New
US$ 8.75
US$ 8.72 shippingShips from United Kingdom to U.S.A.Quantity: 4 available
Condition: New.
Published by Himalaya Publishing House (Mumbai)
Seller: Books Puddle, New York, U.S.A.Books Puddle
Contact seller4-star sellerCondition: New
US$ 14.78
US$ 3.99 shippingShips within U.S.A.Quantity: 4 available
Condition: New.
Published by Himalaya Publishing House (Mumbai)
Seller: Biblios, frankfurt am main, GermanyBiblios
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US$ 9.58
US$ 11.56 shippingShips from Germany to U.S.A.Quantity: 4 available
Condition: New.
Published by Himalaya Publishing House 2019
- Hardcover
- First Edition
Seller: Vedams eBooks (P) Ltd, New Delhi, IndiaVedams eBooks (P) Ltd
Contact seller4-star sellerCondition: New
US$ 21.00
US$ 20.33 shippingShips from India to U.S.A.Quantity: 1 available
Hardcover. Condition: New. 1st Edition. Food and Beverage Service covers the knowledge and skills, principles and practices necessary for those studying and/or working at a food and beverage service sector. The book also provides a framework for first year students of hospitality on which they can build further studies and to re…late further acquired knowledge and experience. The courses in the book would explore the scope and nature of food and beverage service operations. It would develop the essential attributes and elementary skills in the service procedures of a catering establishment. The content aims to provide intrinsic knowledge of food and beverage menus with purpose and necessity in various types of meals. It enables students to apply the knowledge and skills required to advise and serve customers in food service outlets. The content of the book has been structured to follow a logical progression from the underpinning knowledge of food and beverage operations, service areas and equipment, menus and beverages, through to interpersonal and technical service skills, and then on to key supervisory aspects. The initial chapter provides an identification of the types of operations, sector, service methods and service staff roles. It outlines the attributes, skills and knowledge needed by service personnel and need, importance of a healthy, safe and secure environment. The chapters provide a basic knowledge about service areas and equipment, menu, menu planning, examples of dishes and accompaniments; and all types of non-alcoholic and alcoholic beverages and tobacco. (jacket).
