An edition of Food and beverage service
(1971)
Food and beverage service
8th ed.
by D. R. Lillicrap
- 7 Want to read
- 2 Currently reading
- 1 Have read
Share
×Close
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.
Check nearby libraries
Buy this book
Previews available in: English
| Edition | Availability |
|---|---|
1
|
aaaa
|
2
|
cccc
|
3
|
zzzz
|
|
4
|
zzzz
|
5
|
cccc
|
6
|
cccc
|
Book Details
Table of Contents
The foodservice industry
Staff attributes, skills and knowledge
Food and beverage service areas and equipment
The menu, menu knowledge and accompaniments
Beverages
non-alcoholic and alcoholic
The service sequence (table service)
The service sequence (self service, assisted service and single point service)
The service of breakfast and afternoon tea
Specialised forms of service
Enhanced service techniques
Events
Supervisory aspects of food and beverage service.
Edition Notes
Includes index.
Classifications
The Physical Object
Edition Identifiers
Work Identifiers
Community Reviews (0)
Lists
See All-
Roni
from Fnu_Roni
-
sip
from sarbadatta acharya
| May 25, 2022 | Edited by ImportBot | import existing book |
| September 17, 2021 | Edited by ImportBot | import existing book |
| February 10, 2021 | Edited by ImportBot | import existing book |
| November 28, 2012 | Edited by AnandBot | Fixed spam edits. |
| December 10, 2009 | Created by WorkBot | add works page |