Publisher's Synopsis
This book deals with on-board catering services for tourist modes of transport: autoplanes, trains, cruises and aeroplanes. The author has worked in four- and five-star hotels, railway catering on European and Swiss intercity trains, cruise ship catering in northern Europe, fine dining and casual dining restaurants, commercial and social catering in Portugal and Luxembourg. He began his professional career in 1976 in Lisbon, has been a catering trainer since 1980 and a university lecturer since 1998. Subjects of interest: Gastronomy, restaurants, catering, food and beverage management (F&B Management).
