Introduction to Food & Beverage Service

By Graham Brown, et al.
April 1994
ISBN: 0-582-35775-6
192 pages
$33.50 paper original

Topics include: Hospitality and the waiter. The menu. Food service equipment. Preparation. Procedures. Taking orders. Plate service. Silver Service. Clearing the table. Soup service. Buffet service. Cafeteria service. Hot and cold towels. Food selection and presentation. Tossing, cooking, flambe, coning, carving. Beverage equipment and service. Apertifis, wine, champagne, beer, liquors, cocktails, non-alcoholic drinks. Serving beverages. Dessert covers, glassware, cups and saucers. Glossary. Index.

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