Food and beverage service / John Cousins, Dennis Lillicrap & Suzanne Weekes.
Material type:
TextPublication details: London : Hodder Education, c2014.Edition: 9th edDescription: xiv, 466 p. : ill.; 25cmISBN: - 9781471807954
- TX 911.3 .M27 .C68 2014
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Zetech Library - TRC General Stacks | Non-fiction | TX 911.3 .M27 .C68 2014 (Browse shelf(Opens below)) | C.10 | Available | Z008188 | |||
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Zetech Library - TRC General Stacks | Non-fiction | TX 911.3 .M27 .C68 2014 (Browse shelf(Opens below)) | C.11 | Checked out | 25/03/2019 | Z008189 | ||
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Zetech Library - TRC General Stacks | Non-fiction | TX 911.3 .M27 .C68 2014 (Browse shelf(Opens below)) | C.5 | Available | Z008162 | |||
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Zetech Library - TRC General Stacks | Non-fiction | TX 911.3 .M27 .C68 2014 (Browse shelf(Opens below)) | C.6 | Available | Z008161 | |||
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Zetech Library - TRC General Stacks | Non-fiction | TX 911.3 .M27 .C68 2014 (Browse shelf(Opens below)) | C.7 | Checked out | 30/09/2024 | Z008164 | ||
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Zetech Library - TRC General Stacks | Non-fiction | TX 911.3 .M27 .C68 2014 (Browse shelf(Opens below)) | C.8 | Available | Z008163 | |||
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Zetech Library - TRC General Stacks | Non-fiction | TX 911.3 .M27 .C68 2014 (Browse shelf(Opens below)) | C.3 | Available | Z007323 | |||
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Zetech Library - TRC Reference | Non-fiction | TX 911.3 .M27 .C68 2014 (Browse shelf(Opens below)) | C1 | Not For Loan | Z004253 |
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| TX 911 .C43 1999 Front Office Management in Hotel / | TX 911.3.F75 .A231999 Front office : procedures, social skills, yield and management / | TX911.3.F75.A53 1982 Hotel Front Office : | TX 911.3 .M27 .C68 2014 Food and beverage service / | TX 911.3.M27.C68 2020. Food and beverage service / | TX 911.3.M27 F663 2008 Food and beverage management / | TX911.3.M27G84 1999 Organizational behaviour in hotels and restaurants : |
Includes Index.
The food service industry -- Staff attributes, skills and knowledge -- Food and beverage service areas and equipment -- The menu, menu knowledge and accompaniments -- Beverages - non-alcoholic -- The service sequence (table service) -- The service sequence (self-service, assisted service and single point service) -- The service of breakfast and afternoon tea -- Specialised forms of service -- Enhanced service techniques -- Events -- Supervisory aspects of food and beverage service.
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