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Food and beverage service / Israel Tinoco Cajiao

By: Series: CHM-HosMgt SeriesDescription: xiv, 240 pages : color illustrations ; 26 cm resourceContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781774697351
Subject(s): LOC classification:
  • (CHM-HM) TX 925  2024 C355
Online resources:
Contents:
Chapter 1 Introduction to Food and Beverage ServiceChapter 2 Staff Attributes, Skills, and Knowledge in Food and Beverage ServiceChapter 3 Food and Beverage Service Areas and EquipmentChapter 4 Menu, Menu Knowledge, and Accompaniments in ServiceChapter 5 Beverages Services: Non-Alcoholic and AlcoholicChapter 6 The Service Techniques and Service SequenceChapter 7 Food and Beverages Servicing in EventsChapter 8 Supervisory Aspects of Food and Beverage Services
Summary: Covering all aspects of the industry, from basic food preparation to customer service, this textbook provides readers with a thorough understanding of the various roles and responsibilities in the food and beverage industry. This essential resource provides valuable insights into the latest trends and best practices with a practical approach.
List(s) this item appears in: Hospitality Management, Bachelor of Science in | CoRe (Collections & Resources)
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Holdings
Cover image Item type Current library Collection Call number URL Status Date due Barcode
Books Foundation University Library CoHospitality Management Non-fiction (CHM-HosMgt) TX 925 .2024 C355 (Browse shelf(Opens below)) Link to resource Preservation Copy 0252026003124
Books Foundation University Library CoHospitality Management Non-fiction (CHM-HosMgt) TX 925 .2024 C355 c.2 (Browse shelf(Opens below)) Link to resource Room Use Only 0252026003125
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Books Foundation University Library CoHospitality Management Non-fiction (CHM-HM) TX 925 .2024 C355 c.3 (Browse shelf(Opens below)) Link to resource Checked out 07/04/2026 0252024003020
Browsing Foundation University Library shelves, Shelving location: CoHospitality Management, Collection: Non-fiction Close shelf browser (Hides shelf browser)

Includes bibliography and index.

Chapter 1 Introduction to Food and Beverage ServiceChapter 2 Staff Attributes, Skills, and Knowledge in Food and Beverage ServiceChapter 3 Food and Beverage Service Areas and EquipmentChapter 4 Menu, Menu Knowledge, and Accompaniments in ServiceChapter 5 Beverages Services: Non-Alcoholic and AlcoholicChapter 6 The Service Techniques and Service SequenceChapter 7 Food and Beverages Servicing in EventsChapter 8 Supervisory Aspects of Food and Beverage Services

Covering all aspects of the industry, from basic food preparation to customer service, this textbook provides readers with a thorough understanding of the various roles and responsibilities in the food and beverage industry. This essential resource provides valuable insights into the latest trends and best practices with a practical approach.

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