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Effective food and beverage service is an integral part in the business of hotel management. This book covers all the fundamentals ranging from a waiter’s duties, prior and during restaurant operations, to the techniques of laying a table, taking orders, service of meals to the service of tobacco and alcoholic beverages. A comprehensive guide that tackles all the important practical aspects of food and beverage operations, the book will be a handy tool for students as well as for hotel management professionals.
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