The aim of this workbook is to assist catering students in their revision, using questions mainly from the second edition of "Food and Beverage Service". Students can work from this text on their own to achieve a systematic revision of their knowledge.
The aim of this workbook is to assist catering students in their revision, using questions mainly from the second edition of "Food and Beverage Service". Students can work from this text on their own to achieve a systematic revision of their knowledge.
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für die Erwachsenenbildung
Illustrationen
Maße
Höhe: 230 mm
Breite: 150 mm
Gewicht
ISBN-13
978-0-7131-7771-8 (9780713177718)
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Schweitzer Klassifikation
The food and beverage service area staff; restaurant presentation and equipment; procedure for the service of a meal; social skills; types and styles of service; technical skills; the service area; beverages; the menu; menu knowledge - glossary of terms; accompaniment, cover and service for cheese, dessert and savouries; control systems; breakfast service; the service of afternoon teas; the dispense bar; dispense bar beverages - non-alcoholic; beer; bar and cellar control; the licensing laws; banqueting; gueridon service and dishes involving work on the gueridon; miscellaneous questions; examples of alternative methods in revision exercises.
