Review
Small, compact, easy to refer to. Detailed and suitably comprehensive (Mr A Matthews, Coleg Menai, Wales )
Excellent reference, easy to find information, succinct...we are recommending it particularly for our industry-based students (Yale College Hospitality and Catering Department )
Ideal for Food and Beverage...Comprehensive and concise (Kean Maslen, City of Bath College )
Excellent reference, easy to find information, succinct...we are recommending it particularly for our industry-based students (Yale College Hospitality and Catering Department )
Ideal for Food and Beverage...Comprehensive and concise (Kean Maslen, City of Bath College )
Yale College Hospitality and Catering Department
Excellent reference, easy to find information, succinct...we are recommending it particularly for our industry-based students
Kean Maslen, City of Bath College
Ideal for Food and Beverage...Comprehensive and concise
Product Description
The Wine and Food Handbook is a valuable resource for those studying a broad range of vocational food and beverage courses. The handbook is also a great asset for professional waiters and sommeliers. Originally written by the late Conrad Tuor, this edition has been updated by two leading figures within the field. (20021201)
About the Author
Conrad Tuor was the renowned author and professor of the Hotel School, Switzerland. John Cousins is an author and consultant in food and beverage operations and hospitality management. Cailein Gillespie is a lecturer, consultant and author in hospitality management.
