Cajiao, Israel Tinoco <br/><br/>
Food and beverage service / 
Israel Tinoco Cajiao  
 - Toronto Academic Press :  Burlington, ON,  2024 
 - xiv, 240 pages :  color illustrations ;  26 cm  resource 
 - CHM-HosMgt Series .
<br/><br/>Includes bibliography and index. 
<br/><br/>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 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9781774697351 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service<br/>Services alimentaires<br/>food service
<br/><br/><label>Index Terms--Curriculum Objective: </label><br/>Hospitality Management, Bachelor of Science in.--Foods and Beverage Procedures--HRM201
<br/><br/><label>LC Class. No.: </label>(CHM-HM) TX 925    / 2024 C355