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Food and Beverage Service,9780340905241
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Food and Beverage Service

by ;
Edition:
7th
ISBN13:

9780340905241

ISBN10:
0340905247
Format:
Paperback
Pub. Date:
12/30/2006
Publisher(s):
Trans-Atlantic Pubns

Summary

This thoroughly updated new edition of the well-respected textbook is presented in full colour with over 150 new photographs and illustrations. It is the ideal companion for students and practitioners in the foodservice industry. Food and Beverage Service is clear and well-structured. It is specifically designed to meet the needs of today's students and trainers, and includes: underpinning knowledge of food and beverage operations service areas and equipment menus and beverages interpersonal and technical service skills advanced technical skills key supervisory aspects. Food and Beverage Service is essential for students working towards S/NVQ, BTEC, City and Guilds, HCIMA qualifications or degrees in restaurant, hotel and hospitality management, and on a wide range of in-company training programmes. It is also a valuable reference tool for those working in food and beverage service and provides a framework for further study and professional development. It has been recommended by the International Vocational Training Organisation as the principal text for Restaurant Service.

Author Biography

John Cousins is the Director of The Food and Beverage Training Company, London. Dennis Lillicrap was formerly Senior Lecturer in Food and Beverage Service at Thames Valley University.

Table of Contents

Introduction vii
How to use this book xi
Acknowledgements xiv
The foodservice industry
1(28)
Introduction
2(1)
Types of foodservice operations
2(2)
Sectors of the foodservice industry
4(5)
Variables in foodservice operations
9(2)
The meal experience
11(3)
Food and beverage service methods
14(6)
Food and beverage service personnel
20(5)
Attributes of food and beverage service personnel
25(4)
Food and beverage service areas and equipment
29(40)
Introduction
30(1)
Stillroom
31(2)
Silver room or plate room
33(2)
Wash-up
35(2)
Hotplate
37(2)
Spare linen store
39(1)
Dispense bar
39(5)
Automatic vending
44(4)
Lighting and colour
48(1)
Furniture
49(3)
Linen
52(2)
Crockery
54(5)
Tableware (flatware, cutlery and hollow-ware)
59(3)
Glassware
62(4)
Disposables
66(3)
The menu, menu knowledge and accompaniments
69(36)
Origin of the menu
70(1)
Classic menu sequence
70(2)
Classes of menu
72(5)
Influences on the menu
77(2)
Menu and service knowledge
79(6)
Hors-d'oeuvre and other appetisers
85(3)
Soups
88(2)
Egg dishes
90(1)
Pasta and rice dishes
90(1)
Fish dishes
90(1)
Meats, poultry and game
91(2)
Potatoes, vegetables and salads
93(1)
Cheese
94(7)
Sweets
101(1)
Savouries
102(1)
Dessert (fresh fruit and nuts)
103(1)
Beverages
104(1)
Beverages -- non-alcoholic and alcoholic
105(68)
Tea
106(4)
Coffee
110(11)
Other stillroom beverages
121(1)
Non-alcoholic dispense bar beverages
121(4)
Wine and drinks lists
125(7)
Cocktails and mixed drinks
132(3)
Bitters
135(1)
Wine
136(14)
Tasting of wine
150(6)
Matching food and wine/drinks
156(3)
Spirits
159(4)
Liqueurs
163(2)
Beer
165(4)
Cider and perry
169(1)
Storage
170(3)
The food and beverage service sequence
173(96)
Basic technical skills
174(6)
Interpersonal skills
180(9)
Taking bookings
189(1)
Preparation for service
190(27)
The order of service (table service)
217(8)
Taking customer food and beverage orders
225(8)
Service of food
233(5)
Service of alcoholic beverages and cigars
238(14)
Service of non-alcoholic beverages
252(5)
Clearing during service
257(5)
Billing
262(4)
Clearing following service
266(3)
The service of breakfast and afternoon tea
269(10)
Breakfast service
270(4)
Afternoon tea service
274(5)
Specialised forms of service
279(18)
Introduction
280(1)
Floor/room service
280(4)
Lounge service
284(5)
Hospital tray service
289(1)
Home delivery
290(1)
Airline tray service
290(3)
Rail service
293(4)
Gueridon service
297(60)
Introduction
298(5)
Gueridon service
303(3)
Introduction to carving, jointing and filleting
306(4)
Dishes involving work on the gueridon
310(47)
Function catering
357(30)
Introduction
358(2)
Function administration
360(4)
Function organisation
364(15)
Weddings
379(6)
Outdoor catering (off-premises catering)
385(2)
Supervisory aspects of food and beverage service
387(52)
Legal considerations
388(13)
Food and beverage revenue control
401(10)
Beverage control
411(7)
Performance measures
418(4)
Customer relations
422(3)
Staff organisation and training
425(9)
Sales promotion
434(5)
Annex A Foods in season 439(5)
Annex B Glossary of cuisine and service terms 444(26)
Annex C Cocktail and mixed drinks listing and recipes 470(13)
Index 483


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