HCTC Macmillan: published in conjunction with the H otel & Catering Training Company
2 total works
This book and the two accompanying videos give guidelines for running any establishment that sells drink. The emphasis is on the common principles on how and why tasks are done in the bar and it is seen how radical the changes have been in the last few years. There are chapters on the legal aspect of selling and serving alcohol, health, hygiene and safety and how to prevent violence.
Published in association with the Academy of Wine Service, it is aimed at students for Caterbase, City and Guilds, BTEC and SCOTVEC awards in Food and Beverage Service at NVQ and SVQ levels l and 2. The book will help sommeliers, wine and food service staff and bar staff to understand more about wine and its service. The procedures stress meeting customer needs.