Food and Beverage Service for Levels 1 and 2 PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Food and Beverage Service for Levels 1 and 2 PDF full book. Access full book title Food and Beverage Service for Levels 1 and 2 by John Cousins. Download full books in PDF and EPUB format.
Author: John Cousins
Publisher: Hodder Education
ISBN: 1471807932
Category : Study Aids
Languages : en
Pages : 0
Get Book Here
Book Description
Ensure you have all the essential skills and support you'll need to succeed for the latest Level 1 Certificate and Level 2 Diploma in Professional Food and Beverage Service. Specifically designed with Level 1 and Level 2 learners in mind, this resource explains all key concepts clearly, and the topics are mapped carefully to both the NVQ and VRQ in Professional Food and Beverage Service at Levels 1 and 2 so you can find what you need easily. - Follow the structure of the units in each qualification with chapter headings and subheadings matched to the qualifications - Master important service skills with photographic step-by-step sequences - Grasp important definitions with key terms boxes and a glossary - Test your understanding with activities at the end of every chapter which will help you prepare for assessment
Author: John Cousins
Publisher: Hodder Education
ISBN: 1471807932
Category : Study Aids
Languages : en
Pages : 0
Get Book Here
Book Description
Ensure you have all the essential skills and support you'll need to succeed for the latest Level 1 Certificate and Level 2 Diploma in Professional Food and Beverage Service. Specifically designed with Level 1 and Level 2 learners in mind, this resource explains all key concepts clearly, and the topics are mapped carefully to both the NVQ and VRQ in Professional Food and Beverage Service at Levels 1 and 2 so you can find what you need easily. - Follow the structure of the units in each qualification with chapter headings and subheadings matched to the qualifications - Master important service skills with photographic step-by-step sequences - Grasp important definitions with key terms boxes and a glossary - Test your understanding with activities at the end of every chapter which will help you prepare for assessment
Author: John Cousins
Publisher: Hodder Education
ISBN: 1444169777
Category : Business & Economics
Languages : en
Pages : 817
Get Book Here
Book Description
Thoroughly revised and updated for its 8th edition, Food and Beverage Service is considered the standard reference book for food and drink service in the UK and in many countries overseas. New features of this edition include: - larger illustrations, making the service sequence clearer than ever - updated information that is current, authoritative and sets a world standard - a new design that is accessible and appealing. As well as meeting the needs of students working towards VRQ, S/NVQ, BTEC or Institute of Hospitality qualifications in hospitality and catering at Levels 1 to 4, or degrees in restaurant, hotel and hospitality management, the 'Waiter's Bible' is also widely bought by industry professionals. It is a valuable reference source for those working in food and beverage service at a variety of levels and is recognised as the principal reference text for International WorldSkills Competitions, Trade 35 Restaurant Service.
Author: Zoe Adjey
Publisher:
ISBN: 9781408007426
Category : Food service management
Languages : en
Pages : 0
Get Book Here
Book Description
Food and Beverage Service is THE book to help students develop their professional skills in the hospitality industry. Written by authors with years of experience in industry and training, you can be confident that this comprehensive textbook will cover everything that learners need to know for their level 1 and 2 S/NVQ food and beverage service course.
Author: John Cousins
Publisher: Hodder Education
ISBN: 1471807975
Category : Cooking
Languages : en
Pages : 580
Get Book Here
Book Description
Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally. - Covers all of the essential industry knowledge, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects - Supports a range of professional food and beverage service qualifications, including foundation degrees or undergraduate programmes in restaurant, hotel, leisure or event management, as well as in-company training programmes - Aids visual learners with over 200 photographs and illustrations demonstrating current service conventions and techniques
Author: Zoe Adjey
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 362
Get Book Here
Book Description
This textbook covers everything learners need to know for the level 1 and 2 S/NVQ food and beverage service course. Each chapter covers a specific S/NVQ unit and includes assessments and projects to reinforce learning. Step-by-step photo sequences walk learners thrugh key techniques.
Author: John Cousins
Publisher:
ISBN: 9781398300156
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
This revised and updated edition of our bestselling and internationally respected title is the essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service. - Covers contemporary trends and issues in food and beverage service and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed focus on the international nature of the hospitality industry. - Supports students in gaining a comprehensive overview of the industry, from personal skills, service areas and equipment, menus and menu k.
Author: Bernard Davis
Publisher: Routledge
ISBN: 1136001220
Category : Business & Economics
Languages : en
Pages : 412
Get Book Here
Book Description
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Author: John Cousins
Publisher: Hodder Education
ISBN: 139830011X
Category : Cooking
Languages : en
Pages : 679
Get Book Here
Book Description
This revised and updated edition of our bestselling and internationally respected title is the essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service. - Covers contemporary trends and issues in food and beverage service and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed focus on the international nature of the hospitality industry. - Supports students in gaining a comprehensive overview of the industry, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects. - Supports a range of professional qualifications as well as in-company training programmes. - Aids visual learners with over 250 photographs and illustrations demonstrating current service conventions and techniques.
Author: Roy Hayter
Publisher:
ISBN: 9789812405678
Category :
Languages : en
Pages : 124
Get Book Here
Book Description
Author: Cletus Fernandes
Publisher: Educreation Publishing
ISBN:
Category : Self-Help
Languages : en
Pages : 114
Get Book Here
Book Description
This book consist of 6 parts that provides vital knowledge and the art of describing, handling and serving the food and beverages by following the principles of food hygiene standards. This book is specially designed to meet the needs of the individuals in undergraduate courses and Diploma courses both for hotels and cruise operations. Each chapter in this book begins with the learning objectives and outcomes in accordance to the structure designed.
