Bartending in South Africa

What leading personalities in education and training for the Hospitality Industry had to say about Bartending in South Africa.

“This book is easy to follow, well set-out and an absolute must for food service, catering or hotel management students.”

Jane Spowart (Associate Director) Chairman: Department Food Service Management, Hotel School, Technikon Witwatesrand, Johannesburg

“The style in wich this publication is written is clear, concise and thorough. I am generally impressed with the question technqiue used after each section, whereby each student’s knowledge is tested on a wide range of areas.”

Johan Fourie,?Executive Director, Hospitality Industry Training Board

“From the perspective of an educationalist in hospitality management, is is indeed encouraging to find a locally generated text of such obvious authority and standing on one of the more exotic yet very important facets of the beverage industry.”

Barry Smith, Director of Hotel School M L Sultan Technikon, Durban.

“A useful handbook for the layman and experienced barman alike. It is a book that no barman should be without.?Explanations are short and to the point.”

Angus Dodds, Director, Hotel and Catering Studies,?Cape Technikon, Cape Town

“I am impressed with Bartending in South Africa and consider it a must for all restaurants.”

Robert Mauvais, National Chairman FEDHASA and South African Restaurant Guild.

Bartending in South Africa was published by Be My Guest Publishers in Pretoria as a 124-page soft cover edition in 1992. A limited number of books are available at R35,00 postage and VAT included in South Africa.