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Hospitality Press, publishers, Melbourne - second edition ISBN:1862504946, 2000. large format softcover, 6¾" x 9¾. Book in AS NEW condition. Here is a comprehensive training guide to modern food and beverage service; it explains the technical and interpersonal skills today's waiters require in all types of establishments, from casual bistros and coffee bars to formal dining rooms. An extensive glossary explains food and beverage items and culinary words and phrases from French and other cooking traditions world-wide, from America to Asia, and includes some Australian bush foods and many wine and beverage terms.