Food and beverage service

D. R. Lillicrap First published 1983

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.

Subjects

  • beverage industry
  • food industry and trade
  • food service
  • food service employees
  • food service management
  • training of