Description
small handy informative
This book replaces the reading of an entire library: it presents the essence of a wide range of relevant information and concentrates on the most important contents. Thus, the handbook for practice corresponds exactly to its target audience - employees who want to look something up briefly while at work and/or for learners in between or on the move.
The content is deliberately concise and prepared without long theoretical explanations. Self-explanatory graphics and sketches as well as expressive pictures in full colour help to provide a quick overview.
From the content:
- The hospitality industry, the professions, continuing education
- Service types and processes
- Service and beverage rules
- technical terms
- breakfast service
- Tablecloths and various tablecloths
- The guest care
- Classical designations on cards
- Menu and food planning
- cooking methods
- Cold and warm cuisine, desserts
- Vegetable and animal foodstuffs
- Non-alcoholic beverages, wine, beer and spirits
- bar drinks