A valuable quick reference guide to all aspects of wine and other drinks, cuisine and food and beverage service. The Wine and Food Handbook is a useful resource for those studying a broad range of food and beverage courses, including NVQs, VRQs, BTECs or degree-level programmes. It is also a great asset for professional waiters and sommeliers. - Offers up-to-date cuisine information - Covers a wide variety of drinks, including wines and other alcholic and non-alcoholic drinks - Includes information on a broad range of wine regionsOriginally written by the late Conrad Tuor, this edition has been updated by two leading figures within the field.
Rezensionen / Stimmen
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
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für höhere Schule und Studium
Illustrationen
Maße
Höhe: 141 mm
Breite: 140 mm
Dicke: 13 mm
Gewicht
ISBN-13
978-0-340-84852-4 (9780340848524)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
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.
1 Food and Beverage Service 2 Wine and other drinks 3 Cuisine, accompaniments and lay-ups 4 Wine listings and glossary
