<p>The Beverage Book is the ideal introduction for wines and spirits courses and is especially suitable for short courses. The book is structured according to types of drinks - fermented, distilled and brewed, and includes tips for improving service and sales.</p>

The Beverage Book

Durkan, Andrew

Cousins, John A.

Cookbooks, Food & Wine

Hodder Arnold H&S

This textbook is designed for use from NVQ level 1 through BTEC diploma and HND to degree level. In its fifth edition, it has been thoroughly revised and updated, and newly illustrated. Its emphasis is now on those aspects of service and sales need for food and drink service courses.

Food and Beverage Service

(D-R)

Robert, Smith

John A. Cousins

Smith Robert Lillicrap

Travel

<p>This thoroughly updated new edition of the well-respected textbook is presented in full colour with over 150 new photographs and illustrations. It is the ideal companion for students and practitioners in the foodservice industry. Food and Beverage Service is clear and well-structured. It is specifically designed to meet the needs of today's students and trainers, and includes: * underpinning knowledge of food and beverage operations * service areas and equipment * menus and beverages * interpersonal and technical service skills * advanced technical skills * key supervisory aspects. Food and Beverage Service is essential for students working towards S/NVQ, BTEC, City and Guilds, HCIMA qualifications or degrees in restaurant, hotel and hospitality management, and on a wide range of in-company training programmes. It is also a valuable reference tool for those working in food and beverage service and provides a framework for further study and professional development. It has been recommended by the International Vocational Training Organisation as the principal text for Restaurant Service.</p>

Food & Beverage Service

Business & Money

Lillicrap, Dennis R.

Industries

Hodder Arnold

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.

John Wiley&Sons, Inc.

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