This revised and updated edition of the food and beverage service book by John Cousin is an essential reference tool for trainers, practitioners and hospitality students which provides a comprehensive overview of the food and beverage service industry.

• This service book for hospitality covers contemporary trends and issues in the food and beverage industry, ensuring that readers are on top of the industry developments. It also offers broad and in depth concepts in the food and beverage industry capitalizing on skills acquisition and knowledge with key focus on the international hospitality nature.
• It helps hospitality students gain a comprehensive overview of the hospitality industry. From service area skills, personal skills to diverse menu knowledge and beverage service techniques to advanced service types and supervisory techniques.
• This book supports a range of diverse professional qualifications and company training programs making it an extremely resourceful guide for both industry professionals and hospitality students.
• With over 250 photographs and illustrations, the food and beverage service book aids in visual understanding of current service conventions and techniques to all leaners.