Wine and food handbook : aide-mémoire for the sommelier and the waiter

The "Wine and Food Handbook" is a valuable resource for those studying a broad range of vocational food and beverage courses. The handbook is also a great asset for professional waiters and sommeliers. Originally written by the late Conrad Tuor, this edition has been updated by two leading figures within the field. A valuable quick reference guide to all aspects of wine and other drinks, cuisine and food and beverage service.The Wine and Food Handbook is a useful resource for those studying a broad range of food and beverage courses, including NVQs, VRQs, BTECs or degree-level programmes. It is also a great asset for professional waiters and sommeliers.- Offers up-to-date cuisine information- Covers a wide variety of drinks, including wines and other alcholic and non-alcoholic drinks- Includes information on a broad range of wine regionsOriginally written by the late Conrad Tuor, this edition has been updated by two leading figures within the field. This resource is intended to help anyone studying a food and beverage course, including NVQ, BTEC, and City and Guilds. Containing cuisine information, it is also suitable for professional waiters and sommeliers Content: 1 Food and Beverage Service 2 Wine and other drinks 3 Cuisine, accompaniments and lay-ups 4 Wine listings and glossary