3 Review(s)

This book, Food And Beverage Service, is a highly informative reference guide on the subject of food and beverage services. Summary Of The Book Food And Beverage Service is a book that contains a great deal of information on menus, beverages, service areas, equipment, specialized forms of service, and key supervisory facets. This eighth edition contains updated information that is relevant to the current developments in the international hospitality industry. In total, there are 12 chapters in this book, along with annexes at the end of the book. Some of the chapters in this book include The Foodservice Industry, Supervisory Aspects Of Food And Beverage Service, Beverages Nonalcoholic And Alcoholic, The Service Of Breakfast And Afternoon Tea, The Menu, Menu Knowledge And Accompaniments, Specialised Forms of Service, The Service Sequence (Self-service, Assisted Service, And Single-Point Service), and Enhanced Service Techniques. Food And Beverage Service is of great use for those studying for professional certifications, which include Institute of Hospitality Programmes, Bachelor’s degree in Restaurant, and Hospitality Management. The information present in the book makes it an ideal reference guide for conducting training programs inside a company, as well as for those already involved in food and beverage services. About The Authors The author of this book, Dennis Lillicrap, is also a well-known consultant and trainer in the arena of food and beverage services. Apart from this book, Lillicrap has authored another book, entitled Food And Drink Service Dynamic Learning Tutor Resource. He has also served as the Senior Lecturer at Thames Valley University, teaching Food and Beverage Service. John Cousins is also a well-known consultant in the field of Food And Beverage Service. Apart from this book, Cousins has also written European Gastronomy Into The 21st Century, and Food And Beverage Management. Cousins currently holds the post of the director at The Food And Beverage Training Company.