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This book provides a comprehensive understanding of the
fundamentals of F&B operations, encompassing industry
outlets, essential equipment, service styles, menu knowledge,
meals, and beverages. It also highlights the importance of
service etiquette, interdepartmental coordination, and
Standard Operating Procedures (SOPs)—key elements
that ensure smooth, efficient, and guest-centric operations.
Simplifying service
Good book the research behind this book is remarkable it's Really make the topic very easy to understand. Nice work authors