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 | Hodder Arnold |
Binding | Paperback (18 editions) |
Reading Level | Uncategorized |
# of Pages | 224 |
ISBN-10 | 0713108495 |
ISBN-13 | 978-0713108491 |
Publication Date | 06/01/1983 |
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