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Introduction to food and beverage service        6 
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 - Hospitality stories series         .
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<br/><br/> This program considers the roles and responsibilities entailed in performing a variety of positions within the hospitality industry.Through 'on the spot interviews' with employees, viewers are introduced to basic skills neede to work in a busy bar of a public hotel, a silver service restaurant and a five star hotel.       
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<br/><br/><label>ISBN: </label>  
<br/><br/><label>ISSN: </label>2 
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<br/><br/><label>Nat. Bib. No.: </label> 2 
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<br/><br/><label>Subjects--Personal Names: </label><br/>     2     --0------
<br/><br/><label>Subjects--Corporate Names: </label><br/>     6 --0-- 2 --------
<br/><br/><label>Subjects--Meeting Names: </label><br/><br/> 0    2 --
<br/><br/><label>Subjects--Uniform Titles: </label><br/>  --20------
<br/><br/><label>Subjects--Chronological Terms: </label><br/> 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management.    --------20--
<br/><br/><label>Subjects--Geographic Terms: </label><br/>--------20--
<br/><br/><label>Index Terms--Genre/Form: </label><br/>----2
<br/><br/><label>LC Class. No.: </label>TX943 .In8 1996  / 2 
<br/><br/><label>Dewey Class. No.: </label> / 2 
<br/><br/><label>National Agricultural Library Call No.: </label> /  
<br/><br/><label>National Library of Medicine Call No.: </label> /  
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