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Food and beverage service / John Cousins, Dennis Lillicrap, Suzanne Weekes

By: Contributor(s): Material type: TextTextCopyright date: London, England : Hodder Education ; ©2014Edition: Ninth editionDescription: 466 pages : illustrations (some color), tablesContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781471807954
Subject(s): Summary: 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
List(s) this item appears in: KEYLINKS READING LISTS
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Item type Current library Collection Call number Status Date due Barcode
General General ATU Dublin Road General Shelves Check catalogue for eBook edition 647.95068 LIL (Browse shelf(Opens below)) Available J154129
General General ATU Dublin Road General Shelves Check catalogue for eBook edition 647.95068 LIL (Browse shelf(Opens below)) Available J154130
General General ATU Dublin Road General Shelves Check catalogue for eBook edition 647.95068 LIL (Browse shelf(Opens below)) Available J154131
General General ATU Dublin Road General Shelves Check catalogue for eBook edition 647.95068 LIL (Browse shelf(Opens below)) Available J147714
General General ATU Dublin Road General Shelves Check catalogue for eBook edition 647.95068 LIL (Browse shelf(Opens below)) Available J147715
General General ATU Dublin Road General Shelves Check catalogue for eBook edition 647.95068 LIL (Browse shelf(Opens below)) Available J147716
Browsing ATU Dublin Road shelves, Shelving location: General Shelves, Collection: Check catalogue for eBook edition Close shelf browser (Hides shelf browser)
647.95068 LIL Food and beverage service / 647.95068 LIL Food and beverage service / 647.95068 LIL Food and beverage service / 647.95068 LIL Food and beverage service / 647.95068 LIL Food and beverage service / 647.94023 Exploring the hospitality industry / 650 BOV Business in action /

includes index

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

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