The foodservice industry Staff attributes, skills and knowledge Food and beverage service areas and equipment The menu, menu knowledge and accompaniments Beverages: non-alcoholic and alcoholic The service sequence: table service The service sequence: self service, assisted service and single point service The service of breakfast and afternoon tea Specialised forms of service Enhanced service techniques Events Supervisory aspects of food and beverage service Annex A: Glossary of cuisine and service terms Annex B: Cocktail and mixed drink listing and recipes Annex C: Cigars
موضوع (اسم عام یاعبارت اسمی عام)
موضوع مستند نشده
Food service
رده بندی کنگره
شماره رده
TX911
.
3
.
M27
نشانه اثر
D755
2010
نام شخص به منزله سر شناسه - (مسئولیت معنوی درجه اول )