The revised and updated edition of this widely read training manual essentially aims at empowering food service professionals in the hospitality industry with the knowledge and skills to meet the changing needs the challengers of this fast growing segments.For beer without froth, pour the beer from the bottle or beer can into a tilted glass making the beer flow in the inner surface of the glass. Straighten the glass as ... If froth is required, then pour the beer with glass vertical 3a4 to 1aquot; of foam is ideal.
|Title||:||FOOD & BEVERAGE TRNG MNL|
|Publisher||:||Tata McGraw-Hill Education -|