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.

• Clear, legible and easy to use
• Authoritative content, updated to reflect current international trends
• A single reference point for different levels of qualification and competence - from level 1 through to level 3 and beyond
• Written by a team of acknowledged experts in food and beverage service, including John Cousins, People 1st and WorldSkills consultant
  
  Table of Contents:
  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