Sources Image
- Arduser, Lora and Brown, Douglas R; 2004 (1st edition); The Waiter and Waitress and Wait staff Training Handbook: A Complete Guide to the Proper Steps in Service for Food and Beverage Employees; Atlantic Publishing Group
- Dahmer, Sondra and Kahl, Kurt; 2008 (2nd edition); Restaurant Service Basics; Wiley Fuller, John; 1980 (1edition); Gueridon and Lamp Cookery; Hutchinson
- Johnston, R and Clark G, 2008 (3rd Edition), Service Operations Management. Pearson Education
- Kotschevar, Lendal and Luciani, Valentino; 2006 (2ndedition); Presenting Service: The Ultimate Guide for the Foodservice Professional; Wiley
- Lillicrap, Dennis and Cousins, John; 2010 (1stedition); Essential Food and Beverage Service: Levels 1 and 2; Hodder Arnold
- Walker, John R; 2008 (5thEdition); Introduction to Hospitality; Prentice Hall
- Zeithaml, Valarie A; 2009 (1st edition); Delivering Quality Service; Free Press Asean; 2013; trainee manual; provide food and beverage service.
- www.tutorialspoint.com (Copyright 2016 by Tutorials Point (I) Pvt. Ltd. Food_ and_beverage_tutorials.pdf
- www.hoddereducation.co.uk (Food and beverage service 9th Edition)
Last modified: Sunday, 2 October 2022, 12:12 PM