About this class
Food and beverage service Personnel
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Learning Material
Title
Volume
Sensory Evaluation Techniques
5.89 MB
<p>Sensory Evaluation Techniques</p>
Beverage Menu Engineering
5.89 MB
<p>Beverage Menu Engineering</p>
Sustainable Sourcing and Procurement
5.89 MB
<p>Sustainable Sourcing and Procurement</p>
Mixology and Cocktail Innovation
5.89 MB
<p>Mixology and Cocktail Innovation</p>
Wine List Curation
5.89 MB
<p>Wine List Curation</p>
Cost Control and Pricing Strategies
5.89 MB
<p>Cost Control and Pricing Strategies</p>
Beverage Pairing and Food Synergy
5.89 MB
<p>Beverage Pairing and Food Synergy</p>
Marketing and Promotion in Beverage Programs
5.89 MB
<p>Marketing and Promotion in Beverage Programs</p>
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.JPG)