1.
by
Kumar, S.
Call Number
647.95 KUM
Publication Date
2008
Format:
Electronic Resources
Relevance:
170086.6406
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by
William Angliss Institute of TAFE.
Call Number
TR DVD 647.95 FOO
Publication Date
2005
Summary
This program demonstrates some basic skills required for food and beverage service, order taking, plate carrying, reservations and guest relations. Sections include table set-up, guest relations, food service and wine service.
Format:
Other
Relevance:
170064.6094
by
Garlough, Robert, 1954-
Call Number
647.950687 GAR
Publication Date
2011
Format:
Books
Relevance:
155266.7188
by
Julyan, Brian K.
Call Number
642.6 JUL
Publication Date
1980
Format:
Books
Relevance:
155263.3750
by
Rice Marketing Board for the State of New South Wales.
Call Number
ARC ADV 641.6318 SUS
Publication Date
1969 1968 1967 1966 1965
Format:
Books
Relevance:
155229.8125
by
Rice Growers Food Service Division
Call Number
641.3318 RIC
Format:
Books
Relevance:
148051.5000
by
Maloney, Noel.
Call Number
TR DVD 647.94 INT
Publication Date
1996
Summary
Summary: Looks at the roles and responsibilities entailed in performing a variety of positions with the hospitality industry. Viewers are introduced to basic skills needed to work in a busy bar of a public hotel, a silver service restaurant and a five star hotel.
Format:
Other
Relevance:
143756.3750
by
Victoria Limited.
Call Number
ARC 363.1927 FOO
Publication Date
1967
Format:
Books
Relevance:
143756.0000
by
Victoria Limited.
Call Number
ARC 647.950681 FOO
Format:
Books
Relevance:
143753.7188
by
Lillicrap, D. R.
Call Number
647.95 LIL
Publication Date
1983
Format:
Books
Relevance:
143750.7500
by
Lillicrap, D. R.
Call Number
ARC 647.95 LIL
Publication Date
1983 1971
Format:
Books
Relevance:
143750.7344
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