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Table of contents

  1. Front Matter
    Pages i-iv
  2. Roy Hayter
    Pages 1-2
  3. Roy Hayter
    Pages 3-12
  4. Roy Hayter
    Pages 13-16
  5. Roy Hayter
    Pages 17-20
  6. Roy Hayter
    Pages 21-26
  7. Roy Hayter
    Pages 37-54
  8. Roy Hayter
    Pages 55-60
  9. Roy Hayter
    Pages 61-66
  10. Roy Hayter
    Pages 67-72
  11. Roy Hayter
    Pages 73-84
  12. Roy Hayter
    Pages 85-94
  13. Roy Hayter
    Pages 95-100
  14. Roy Hayter
    Pages 101-106
  15. Back Matter
    Pages 107-124

About this book

Introduction

Covers food and drink service units at NVQ/SVQ levels 1 and 2, as well as table/tray, counter and take-away service (level 1) and restaurant service (level 2). The free-standing unit on silver service is also included. The book provides activities such as quizzes, case studies and role plays.

Authors and affiliations

  • Roy Hayter
    • 1
  1. 1.Hotel Catering Training CompanyUK

Bibliographic information