TY  - GEN
AU  - Cajiao, Israel Tinoco
TI  - Food and beverage service
T2  - CHM-HosMgt Series
SN  - 9781774697351
AV  - (CHM-HM) TX 925   2024 C355
KW  - Food service
KW  - Services alimentaires
KW  - food service
KW  - Hospitality Management, Bachelor of Science in
KW  - Foods and Beverage Procedures
KW  - HRM201
N1  - 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
N2  - 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
UR  - https://search.worldcat.org/title/1417263772
ER  -