by
Morrison, Chris.
Call Number
641.22
Publication Date
2017
Summary
A 'pocket sommelier' offering a new approach to wine that gives readers the confidence to make wine choices based on their own sense of taste and the way they like to eat, drink and live.
Format:
Electronic Resources
Relevance:
0.3430
by
Cousins, John, author.
Call Number
647.95 COU
Publication Date
2020
Summary
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.
Format:
Electronic Resources
Relevance:
0.1367
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by
Aktaş, Gürhan, ditor.
Call Number
338.4791 INT
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.1108
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