Click on any of the headings below for explanations
What is food and beverage service?
Key staff requirements
Food and beverage service systems
The Service Sequence
The Customer Process
Single point service
Specialised (or in situ) service
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Source: The information given on this page, and its sub-pages, has been summarised from "Food and Beverage Service" ninth edition, John Cousins, Dennis Lillicrap, and Suzanne Weekes, published by Hodder Education, London 2014.