B J Goldstein, Thames Valley Universtiy
Still the most comprehensive Food and Beverage Service Book
--This text refers to an out of print or unavailable edition of this title.
Product Description
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.
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.
From the Author
Ideally partnered with Food and Beverage Management by John Cousins, David Foskett and Cailein Gillespie, Pearson Education, 2002; and also with Practical Cookery by Victor Ceserani, David Foskett, and Ronald Kinton, 2004, Hodder Arnold.
From the Inside Flap
The seventh edition of this best-selling textbook and reference source has been thoroughly revised and updated to ensure greater relevance to the international hospitality industry. It is designed for both practitioners and students and is now presented in full colour with over 200 photographs and illustrations.
The text is structured to provide a logical presentation of the material, covering knowledge of the industry, service areas and equipment, menus and beverages, interpersonal and technical service skills, specialised forms of service and key supervisory aspects.
Food and Beverage Service is the essential textbook for students working towards professional qualifications, including City and Guilds, bachelor degrees in restaurant, hotel and hospitality management, and it is also ideal for a wide range of in-company training programmes. In addition the book has been recommended by the International Vocational Training Organisation as the principal text for Restaurant Service.
About the Author
Dennis Lillicrap acts as a consultant and trainer in food and beverage service. He was formerly Senior Lecturer in Food and Beverage Service at Thames Valley University.
John Cousins is the Director of The Food and Beverage Training Company, London and is a consultant, trainer and author specialising in food and beverage operations and hospitality management.
John Cousins is the Director of The Food and Beverage Training Company, London and is a consultant, trainer and author specialising in food and beverage operations and hospitality management.
