Cajiao, Israel Tinoco  <br/><br/>
Food and Beverage Service/ 
by Israel Tinoco Cajiao 
 - 240 pages :  color illustrations ;  26 cm. 
<br/><br/>Includes bibliographic references and index. 
<br/><br/>Chapter 1 Introduction to Food and Beverage ServiceChapter 2 Staff Attributes, Skills, and Knowledge in Food and Beverage ServiceChapter 3 Food and Beverage Service Areas and EquipmentChapter 4 Menu, Menu Knowledge, and Accompaniments in ServiceChapter 5 Beverages Services: Non-Alcoholic and AlcoholicChapter 6 The Service Techniques and Service SequenceChapter 7 Food and Beverages Servicing in EventsChapter 8 Supervisory Aspects of Food and Beverage Services<br/> 
<br/><br/> Covering food quality, restaurant/bar management, and cost control, this resource traverses every facet of the industry. Offering practical insights into food prep, customer service, and modern trends, it serves as an essential tool for newcomers and career professionals alike.<br/> 
<br/><br/><label>ISBN: </label>9781774697351 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service--Management <br/>Beverage service  <br/>Restaurant management  <br/>Hospitality industry<br/>Catering
<br/><br/><label>LC Class. No.: </label>TX 911.3  / C35 202