The "Wine and Food Handbook" is a valuable resource for those studying a broad range of vocational food and beverage courses. The handbook is also a great asset for professional waiters and sommeliers. Originally written by the late Conrad Tuor, this edition has been updated by two leading figures within the field.

Wine & Food Handbook: Aide Memoire for the Sommelier & the Waiter

Business & Money

Cousins, John

Tuor, Conrad

Industries

Hodder Arnold

This exciting text on food and beverage management is based on research activities carried out at the Thames Valley University since 1985. It considers food and beverage operations as three separate operating systems: food production, food service as a delivery system (service sequence) and food service as a customer process system. Each system is dealt with in turn and this forms the core of the text.

Food and Beverage Management

Foskett, David

Shortt, David

Travel

Trans-Atlantic Pubns

This second edition of the best selling textbook Food and Beverage Management has been updated and revised to take account of current trends within the hospitality industry. In particular the consideration of food and beverage (or foodservice) operations is clearly set within a broader business framework with more consideration being given to the management of foodservice operations within a changing business environment. The underlying thinking behind much of this text relies on the application of a systems approach to the management of operations. The text therefore proposes systematic approaches to the design, planning and control of food and beverage operations, and also recognises the need to manage operations as operating systems. The book considers a food and beverage operation as comprising three distinct but interlinked systems: food production, food and beverage service as a delivery system and food and beverage service as a customer process system. The component parts of the three systems are examined, as well as the linkages between them, and how these together create a food and beverage operation.

Gillespie, Cailein

Longman Pub. Group

European Gastronomy into the 21st Century: Cailein Gillespie The Scottish Hotel School

'European Gastronomy into the 21st Century' is a unique text examining the development and origins of European food traditions within social, economic and geographical contexts. Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining: * the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change * the experiences, philosophies and relative contributions of great gastronomes, past and present * the interplay of traditional and contemporary influences on modern gastronomy * the relationship between gastronomy and and travel and tourism * salient issues of nutrition, food hygiene and health promotion Taking an all-encompassing look at the subject of gastronomy past, present and future, 'European Gastronomy into the 21st Century' uses example menus and case studies to demonstrate the theory. It also provides an insight into the business arena, using key destination restaurants to illustrate management techniques and marketing issues. Accessible and highly structured, the book guides the reader through its wide-ranging and thought-provoking content. The only book of its kind in this subject area Completely up-to-date comprehensive guide Essential reading for industry practitioners and students of hospitality management and culinary arts courses

European Gastronomy into the 21st Century

Routledge

Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining: * the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change * the experiences, philosophies and relative contributions of great gastronomes, past and present * the interplay of traditional and contemporary influences on modern gastronomy * the relationship between gastronomy and and travel and tourism * salient issues of nutrition, food hygiene and health promotion Taking an all-encompassing look at the subject of gastronomy past, present and future, 'European Gastronomy into the 21st Century' uses example menus and case studies to demonstrate the theory. It also provides an insight into the business arena, using key destination restaurants to illustrate management techniques and marketing issues. Accessible and highly structured, the book guides the reader through its wide-ranging and thought-provoking content.

This revised and updated edition of our bestselling and internationally respected title is the essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service.\n- Covers contemporary trends and issues in food and beverage service and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed focus on the international nature of the hospitality industry. 
- Supports students in gaining a comprehensive overview of the industry, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects. 
- Supports a range of professional qualifications as well as in-company training programmes. 
- Aids visual learners with over 250 photographs and illustrations demonstrating current service conventions and techniques.

Food and Beverage Service, 10th Edition

Weekes, Suzanne (

Teen & Young Adult

Hodder Education

Book by Cousins, John, Lillicrap, Dennis

Food and Beverage Service

DENNIS

Ensure you have all the essential skills and support you'll need to succeed for the latest Level 1 Certificate and Level 2 Diploma in Professional Food and Beverage Service.

Food and Beverage Service for Levels 1 and 2

Lillicrap, Dennis

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. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally. - Covers all of the essential industry knowledge, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects - Supports a range of professional food and beverage service qualifications, including foundation degrees or undergraduate programmes in restaurant, hotel, leisure or event management, as well as in-company training programmes - Aids visual learners with over 200 photographs and illustrations demonstrating current service conventions and techniques

Food And Beverage Service, 9Th Edition

Trans-Atlantic Publications

Build essential skills in Food and Beverage Service with this brand new textbook, written specially for the new Level 2 Technical Certificate and endorsed by City & Guilds. o Get to grips with the new Level 2 Technical Certificate, with learning objectives linked to the new qualification o Enhance your understanding with definitions of key terms o Check your knowledge with 'Test Your Learning' short-answer questions o Put your learning into context with practical, service-based 'In Practice' activities o Gain confidence in your skills, with guidance from trusted authors and teachers in Food and Beverage Service: John Cousins, Suzanne Weeks and Andrew Bisconti

City & Guilds Textbook Food & Beverage

Cookbooks, Food & Wine

HODDER STOUGHTON EDUCATIONAL

See the best price to sell, buy, or rent books by Cousins, John. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Cousins, John

See the best price to sell, buy, or rent books by Cousins, John. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Wine & Food Handbook: Aide Memoire for the Sommelier & the Waiter

Food and Beverage Management

Food and Beverage Management

European Gastronomy into the 21st Century

European Gastronomy into the 21st Century: Cailein Gillespie The Scottish Hotel School

Food and Beverage Service, 10th Edition

Food and Beverage Service

Food and Beverage Service for Levels 1 and 2

Food And Beverage Service, 9Th Edition

City & Guilds Textbook Food & Beverage