Summary:
This thoroughly updated new edition of the well-respected textbook is presented in full colour with over 150 new photographs and illustrations. It is the ideal companion for students and practitioners in the foodservice industry.

Food and Beverage Service is clear and well-structured. It is specifically designed to meet the needs of today’s students and trainers, and includes:
· underpinning knowledge of food and beverage operations
· service areas and equipment
· menus and beverages
· interpersonal and technical service skills
· advanced technical skills
· key supervisory aspects.

Food and Beverage Service is essential for students working towards S/NVQ, BTEC, City and Guilds, HCIMA qualifications or degrees in restaurant, hotel and hospitality management, and on a wide range of in-company training programmes. It is also a valuable reference tool for those working in food and beverage service and provides a framework for further study and professional development. It has been recommended by the International Vocational Training Organisation as the principal text for Restaurant Service.

• Full colour design, over 150 new photos and illustrations
• Extensive up-to-date range of menus and beverage lists
• Fully updated in line with new standards
• Fully updated coverage of the supervisory aspects of food and beverage service
• Greater emphasis on international aspects of food and beverage service
• Meets the needs of both students and practitioners

Table of Contents:
Introduction
The foodservice industry
Food and beverage service areas and equipment
The menu, menu knowledge and accompaniments
Beverages - non-alcoholic and alcoholic
The food and beverage service sequence
The service of breakfasts and afternoon teas
Specialised forms of service
Guéridon service
Function catering
Supervisory aspects of food and beverage service
Annex A: Foods in season
Annex B: Glossary of cuisine and service terms
Annex C: Cocktail listing and recipes

About the Author(s):
Dennis Lillicrap acts as a consultant and trainer in food and beverage service. He was formerly Senior Lecturer in Food and Beverage Service at Thames Valley University.

John Cousins is the Director of The Food and Beverage Training Company, London and is a consultant, trainer and author specialising in food and beverage operations and hospitality management.

Readership:
Catering and hospitality students and practitioners