Food and Beverage Service, 10th Edition
aug. 2020 · Hachette UK
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This revised and updated edition of our bestselling and internationally respected title is the essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service.
- Covers contemporary trends and issues in food and beverage service and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed focus on the international nature of the hospitality industry.
- Supports students in gaining a comprehensive overview of the industry, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects.
- Supports a range of professional qualifications as well as in-company training programmes.
- Aids visual learners with over 250 photographs and illustrations demonstrating current service conventions and techniques.
- Covers contemporary trends and issues in food and beverage service and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed focus on the international nature of the hospitality industry.
- Supports students in gaining a comprehensive overview of the industry, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects.
- Supports a range of professional qualifications as well as in-company training programmes.
- Aids visual learners with over 250 photographs and illustrations demonstrating current service conventions and techniques.
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Om forfatteren
John Cousins (Author)
John Cousins is the Director of The Food and Beverage Training Company which offers publications, training and advisory service to the Hospitality Industry. He is a consultant, trainer and author specialising in food and beverage operations and hospitality management. He has over 30 years experience in the industry, in hospitality management, training and in further and higher education. He has held a variety of positions including hotel general management and training management and he has been a lecturer and senior manager in further and higher education.
Suzanne Weekes (Author)
Suzanne is currently a freelance consultant with the Hospitality Accreditation Training & Consultancy Service. She was previously Executive Director of the Academy of Food and Wine Service, and has extensive teaching experience as a Senior Lecturer and Course Leader for Hospitality and Hotel Management at the University of West London.
John Cousins is the Director of The Food and Beverage Training Company which offers publications, training and advisory service to the Hospitality Industry. He is a consultant, trainer and author specialising in food and beverage operations and hospitality management. He has over 30 years experience in the industry, in hospitality management, training and in further and higher education. He has held a variety of positions including hotel general management and training management and he has been a lecturer and senior manager in further and higher education.
Suzanne Weekes (Author)
Suzanne is currently a freelance consultant with the Hospitality Accreditation Training & Consultancy Service. She was previously Executive Director of the Academy of Food and Wine Service, and has extensive teaching experience as a Senior Lecturer and Course Leader for Hospitality and Hotel Management at the University of West London.
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