Intended as a practical guide for students preparing for the CGLI 707-2 Certificate in Advanced Food Service. It is also recommended for students on CGLI and BTEC diploma and higher diploma courses in hotel and catering operations. In addition the book should prove beneficial to food service lecturers and all those involved in the teaching of this style of service. The names of all the dishes shown in this book are given in both French and English, but some of the technical terms in the text are in French only.