Food and Beverage Service

The content of the book has been structured to follow a logical progression from the underpinning knowledge of food and beverage operations, service areas and equipment, menus and beverages, through to interpersonal and technical service skills, advanced technical skills and then on to key supervisory aspects. An explanation of how information can be found in the book is given in the section ‘How to use this book’. This section also contains a master reference chart, which summarises the tasks and duties for staff working in food and beverage service and identifies where to find relevant information within the book.