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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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Previews available in: English
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- Created October 21, 2021
- 3 revisions
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December 8, 2022 | Edited by ImportBot | import existing book |
May 25, 2022 | Edited by ImportBot | import existing book |
October 21, 2021 | Created by ImportBot | Imported from Internet Archive item record |