Food and beverage service

Abstract

Food and beverage service is a difficult job. Whilst there have been changes in food and beverage service, with less emphasis on the high level technical skills (mistakenly bemoaned by some as deskilling) what wasn’t initially being recognised was that other parts of the job are just as, if not more, important. The other thing that wasn’t initially recognised was that the provision of high quality service was not confined to a particular type of restaurant and a particular type of service style. In other words excellence in food and beverage is not defined by the inclusion of a narrow range of high-level technical skills.

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