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WINE AND FOOD HANDBOOK

- Aide-Mémoire for the sommelier and the waiter, 2nd Edition

First edition written by Conrad Tuor - Second edition by John Cousins and Cailein Gillespie

Paperback - 283 pages (2002) Published by Hodder and Stoughton Educational

ISBN: 0340848529


Wine and Food Handbook 2nd Edition is a handy quick reference guide to all aspects of wine and other drinks, cuisine and food and beverage service.  It provides a useful resource for professional waiters and sommeliers and also for students on a broad range of food and beverage courses, including NVQ, BTEC, City and Guilds, Institute of Hospitality programmes, undergraduate degrees and hotel school diplomas.  It is also used as a reference source for in-company training programmes.


This edition of the Wine and Food Handbook has been created in the memory of the late Conrad Tuor who was the Maître d’Hôtel Professor, The Hotel School, Lausanne, Switzerland.  The original Swiss edition had been used for many years in top-class hotels, restaurants and hotel schools throughout the world.  This revision of the international edition offers up-to-date service and cuisine information, covers a wider variety of drinks and also includes information on a broader range of wine regions.



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