Food and beverage service

The structure of the book follows a logical progression, from underpinning knowledge of the operational service areas and equipment, menus and beverages, through to interpersonal and technical service skills and key supervisory aspects.

שנה

1983

שפה

English

הוצאה

Edward Arnold

מהדורות

2

עמודים

218

ISBN

9780713116649

מקור הנתונים: Wikidata