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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
Information
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, degrees and hotel school diplomas.
The
new 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.
Wine
and Food Handbook provides a valuable quick reference guide for
sommeliers, waiters, students, and also anyone interested in good living.
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