Food and Beverage Service
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Book Description
The structure of the book follows a logical progression from underpinning knowledge of the operational service areas and equipment, menus and beverages, through to interpersonal and technical service skills and key supervisory aspects.
Book Information
Publisher | Coronet Books & Publications |
Binding | Hardcover (18 editions) |
Reading Level | Uncategorized |
# of Pages | 192 |
ISBN-10 | 0713116641 |
ISBN-13 | 978-0713116649 |
Publication Date | 01/01/1971 |
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