Chapter 7 Food and beverage service
DOI: 10.23912/9781911635109-4144 | ISBN: 9781911635109 |
Published: May 2019 | Component type: chapter |
Published in: Food and Beverage Management 5e | Parent DOI: 10.23912/9781911635109-4094 |
Abstract
Food and beverage service is a difficult job. Whilst there have been changes in food and beverage service, with less emphasis on the high level technical skills (mistakenly bemoaned by some as deskilling) what wasn’t initially being recognised was that other parts of the job are just as, if not more, important. The other thing that wasn’t initially recognised was that the provision of high quality service was not confined to a particular type of restaurant and a particular type of service style. In other words excellence in food and beverage is not defined by the inclusion of a narrow range of high-level technical skills.
Sample content
Contributors
- John Cousins, The Food and Beverage Training Company, London (Author)
- David Foskett, David Foskett Associates, London (Author)
- David Graham, Service Sector Management, Sheffield Hallam University (Author)
- Amy Hollier, College of Food, University College Birmingham (Author)
For the source title:
- John Cousins, The Food and Beverage Training Company, London (Author)
- David Foskett, David Foskett Associates, London (Author)
- David Graham, Service Sector Management, Sheffield Hallam University (Author)
- Amy Hollier, College of Food, University College Birmingham (Author)
Cite as
Cousins, Foskett, Graham & Hollier, 2019
Cousins, J., Foskett, D., Graham, D. & Hollier, A. (2019) "Chapter 7 Food and beverage service" In: Cousins, J., Foskett, D., Graham, D. & Hollier, A. (ed) . Oxford: Goodfellow Publishers http://dx.doi.org/10.23912/9781911635109-4144
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