Thoroughly revised, updated and redesigned, this edition uses an operations hierarchy framework which takes readers in stages through the basic skills, tasks and duties, relating them to service techniques, food operations and sectors. Crumbing down, mixing cocktails, more specialized forms of service, revenue control, legal aspects, staff organization and training are among the topics discussed. Covers all service methods required by various examining and awarding bodies. Includes new photographs, color diagrams and document originals.
- ISBN10 0713185406
- ISBN13 9780713185409
- Publish Date 1 January 1976 (first published 1 January 1971)
- Publish Status Transferred
- Out of Print 10 September 2005
- Publish Country GB
- Imprint Hodder Arnold
- Edition 2nd edition
- Format Paperback
- Pages 224
- Language English