Food and beverage service
1.0/ 5
1 ratings
About This Book
The structure of the book follows a logical progression, from underpinning knowledge of the operational service areas and equipment, menus and beverages, through to interpersonal and technical service skills and key supervisory aspects.
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Sign InFood service managementTraining ofFood service employeesFood serviceFood industry and tradeBeverage industry
The Swinging Light
Book Details
First Published
1971
Pages
308 pages
Rating
1.0 / 5
Ratings
1
Editions
6
Publisher
E. Arnold
Language
ENG
Status
Published
The People Behind The Book
Authors
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