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Very Good. 8vo-over 7¾"-9¾" tall 0434902942 Trade Paperback This book examines the whole spectrum of possibly the most technical and complex function in the hotel and catering industry, that of food and beverage management. The book begins with an examination and classification of the various sectors that constitute the catering industry and describes the role of food and beverage management in the context of overall options. All the practical aspects of management are dealt with-purchasing, receiving, storing, and issuing; sales promotion; food menus and beverage lists; production; and service. This highly practical book covers the syllabus of the HCIMA Professional Qualifications and will also be suitable for students of Higher Diploma and degree programmes, as well as for practising managers. 382 pp. Previous owners name on side of edge.
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