9780340905241

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.

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.

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

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Amazon no longer offers textbook rentals. We do!

Amazon no longer offers textbook rentals. We do!

We're the #1 textbook rental company. Let us show you why.

Food & Beverage Service

0340905247

Summary

Author Biography

Table of Contents

Supplemental Materials

Rewards Program