The food and beverage handbook

What is a pink lady? What type of wine should be served with shellfish? Does the soup spoon go on the left or right of the plate? This title will answer these questions plus many more. The handbook of food and beverage has been written for anyone working in the hospitality industry - from the waitron and bar person, to those studying hospitality management. The title provides detailed information on the correct way to serve food, select wine, and greet guests, and gives suggestions for cleaning and disposing of waste. Designed around the NQF unit standards for the hospitality industry, The handbook of food and beverage has the following features: Outcomes and assessment tasks linked to unit standards for each chapter, offering guidance to both learners and lecturers; diagrams and pictures of the correct way to lay a table and instructions on how to create works-of-art from a serviette - you cannot fail to impress!