The book is specially written for the students of the IHMs, Food Craft Institutes, trainees in hotels and restaurants and bars who are undergoing training to become food service employees and barmen. The book consists of basic terms and techniques of hospitality, service of alcoholic and non-alcoholic beverages. The text contains objective type problems, dialogues, role-plays, group exercises, and number of practical tasks.
Section-I Basic Skills And Techniques Section-Ii Demonstration: Application And Exhibition
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