Food and Beverage Service, 10th Edition

Food and Beverage Service, 10th Edition
Author: John Cousins
Publisher: Hodder Education
Total Pages: 705
Release: 2020-08-28
Genre: Cooking
ISBN: 139830011X

This revised and updated edition of our bestselling and internationally respected title is the essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service. - Covers contemporary trends and issues in food and beverage service and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed focus on the international nature of the hospitality industry. - Supports students in gaining a comprehensive overview of the industry, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects. - Supports a range of professional qualifications as well as in-company training programmes. - Aids visual learners with over 250 photographs and illustrations demonstrating current service conventions and techniques.

Strategic International Restaurant Development

Strategic International Restaurant Development
Author: Angelo Camillo
Publisher:
Total Pages:
Release: 2020
Genre: Food service management
ISBN: 9781799865995

"This book provide an historical overview of the food service industry and how it has evolved over the centuries. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors involved in a foodservice business venture"--

Food and Beverage Service, 8th Edition

Food and Beverage Service, 8th Edition
Author: John Cousins
Publisher: Hodder Education
Total Pages: 817
Release: 2012-03-30
Genre: Business & Economics
ISBN: 1444169777

Thoroughly revised and updated for its 8th edition, Food and Beverage Service is considered the standard reference book for food and drink service in the UK and in many countries overseas. New features of this edition include: - larger illustrations, making the service sequence clearer than ever - updated information that is current, authoritative and sets a world standard - a new design that is accessible and appealing. As well as meeting the needs of students working towards VRQ, S/NVQ, BTEC or Institute of Hospitality qualifications in hospitality and catering at Levels 1 to 4, or degrees in restaurant, hotel and hospitality management, the 'Waiter's Bible' is also widely bought by industry professionals. It is a valuable reference source for those working in food and beverage service at a variety of levels and is recognised as the principal reference text for International WorldSkills Competitions, Trade 35 Restaurant Service.

Food and Beverage Service, 9th Edition

Food and Beverage Service, 9th Edition
Author: John Cousins
Publisher: Hodder Education
Total Pages: 580
Release: 2014-09-26
Genre: Cooking
ISBN: 1471807975

Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally. - Covers all of the essential industry knowledge, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects - Supports a range of professional food and beverage service qualifications, including foundation degrees or undergraduate programmes in restaurant, hotel, leisure or event management, as well as in-company training programmes - Aids visual learners with over 200 photographs and illustrations demonstrating current service conventions and techniques

Bar & Beverage Operation

Bar & Beverage Operation
Author: Chris Parry
Publisher: Atlantic Publishing Company
Total Pages: 148
Release: 2003
Genre: Business & Economics
ISBN: 9780910627214

This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. The whole series may also be purchased the ISBN number for the series is 0910627266. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended! Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

The Bar and Beverage Book

The Bar and Beverage Book
Author: Costas Katsigris
Publisher: John Wiley & Sons
Total Pages: 739
Release: 2012-06-05
Genre: Cooking
ISBN: 0470248459

The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club—any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the purchase and mixology of beverages. New topics in this edition include changes to regulations regarding the service of alcohol, updated sanitation guidelines, updates to labor laws and the employment of staff, and how to make your operation more profitable. New trends in spirits, wine, and beer are also covered.

Food and Beverage

Food and Beverage
Author: Tarun Bansal
Publisher:
Total Pages: 0
Release: 2016-03-30
Genre: Bartending
ISBN: 9789384588793

A textbook for the students of hotel management. Coverage includes food and beverage service, food and beverage operations, cost control and food and beverage management. The book is divided into 19 chapters beginning with development of catering industry in India before further exploring the potential of the Indian catering industry.

Strategic Questions in Food and Beverage Management

Strategic Questions in Food and Beverage Management
Author: Roy C. Wood
Publisher: Routledge
Total Pages: 261
Release: 2000
Genre: Food service
ISBN: 075064480X

'Strategic Questions in Food and Beverage Management' examines both enduring and topical issues in the field. Written in a clear, accessible and distinctive style, this is a comprehensive text for all areas of Food and Beverage, Hospitality, Hotel and Catering Management. With contributions from widely respected and acclaimed thinkers in the field of hospitality, this text tackles 'hot' topics such as: * Is McDonaldization inevitable? * Do restaurant reviews have any impact? * Can hotel restaurants ever be profitable? * Celebrity chefs and cooks - do we need them? Challenging and provocative, Strategic Questions in Food and Beverage Management is an essential text for all final year and postgraduate students of hospitality.

Principles and Practices of Bar and Beverage Management

Principles and Practices of Bar and Beverage Management
Author: James Murphy
Publisher: Goodfellow Publishers Ltd
Total Pages: 258
Release: 2013-05-31
Genre: Business & Economics
ISBN: 1908999381

A comprehensive text and resource book designed to explain the latest developments in and new complexities of managing modern bars- be they stand alone or part of larger institutions such as hotels and resorts.