A compact reference for busy servers offering quick information on details of setup and service. Preparing for service, greeting guests, flambeing, table servic
The Manual is a concise reference book for students, servers, bartenders , culinary personnel, and other professionals in the food and beverage industry. It off
ATTENTION: You can Download Ebook (PDF) and PowerPoint Version of this book from the author website. Please Google Hotelier Tanji Hospitality-School to visit th
Explores the practical aspects of the food and beverage department (F&B) as required in the hotel industry. This text covers food and beverage service technique