Food and Beverage Service, 10th Edition
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Description
Contents
Reviews
Language
English
ISBN
9781398300118
Cover
Title Page
Copyright
Contents
Introduction to the tenth edition
Acknowledgements
How to use this book
Master reference chart
Chapter 1 The food service industry
1.1 Sectors of the food service industry
1.2 Food service operations
1.3 The meal experience
1.4 Customer service
1.5 Food production methods
1.6 Food and beverage service methods
1.7 Food and beverage service personnel
1.8 The food service industry and the environment
Chapter 2 Staff attributes, skills and knowledge
2.1 Success in food and beverage service
2.2 Attributes of food and beverage service personnel
2.3 Key service conventions
2.4 Essential technical skills
2.5 Interpersonal skills
2.6 Dealing with incidents during service
2.7 Health, safety and security
Chapter 3 Food and beverage service areas and equipment
3.1 Design and purchasing factors
3.2 Stillroom
3.3 Hotplate
3.4 Wash-up
3.5 Colour and lighting considerations
3.6 Bar
3.7 Furniture
3.8 Linen
3.9 Crockery
3.10 Tableware (flatware, cutlery and hollow-ware)
3.11 Glassware
3.12 Disposables
3.13 Automatic vending
Chapter 4 The menu, menu knowledge and accompaniments
4.1 Purpose of the menu
4.2 Menu sequence
4.3 Classes of menu
4.4 Menu development
4.5 Menu and service knowledge
4.6 Appetisers/starters
4.7 Soups
4.8 Egg dishes
4.9 Pasta and rice dishes
4.10 Fish dishes
4.11 Meats, poultry and game
4.12 Vegetarian dishes
4.13 Potatoes, vegetables and salads
4.14 Cheese
4.15 Sweets/desserts
4.16 Savouries
4.17 Fresh fruit and nuts
Chapter 5 Beverages – non-alcoholic and alcoholic
5.1 Wine and drinks lists
5.2 Tea
5.3 Coffee
5.4 Chocolate
5.5 Other stillroom beverages
5.6 Checking and cleaning beverage-making equipment
5.7 Non-alcoholic bar beverages (soft drinks)
5.8 Alcohol and safe, sensible drinking
5.9 Wine
5.10 Beer
5.11 Cider and perry
5.12 Spirits
5.13 Liqueurs
5.14 Bitters
5.15 Cocktails and mixed drinks
5.16 Tasting techniques
5.17 Matching food with wine and other drinks
Chapter 6 Preparation and order of service for table service
6.1 Taking bookings
6.2 Preparation for service
6.3 Taking customer food and beverage orders
6.4 The order of service
6.5 Silver service and service enhancements
6.6 Service of alcoholic beverages
6.7 Service of non-alcoholic beverages
6.8 Clearing during service
6.9 Clearing following service
Chapter 7 Preparation and order of service for self-service, assisted service and single point service
7.1 Service methods
7.2 Preparation for service
7.3 The order of service
7.4 Clearing during service
7.5 Clearing following service
Chapter 8 The service of breakfast and afternoon tea
8.1 Breakfast service
8.2 Afternoon tea service
Chapter 9 Specialised service methods
9.1 Service in situ
9.2 Floor/room service
9.3 Lounge service
9.4 Hospital tray service
9.5 Home delivery
9.6 Airline tray service
9.7 Rail service
Chapter 10 Enhanced service techniques
10.1 Guéridon service
10.2 Introduction to carving, jointing and filleting
10.3 Flambé lamps, Suzette pans and hotplates
10.4 Appetisers and starters
10.5 Salads and dressings
10.6 Soups
10.7 Hot fish dishes
10.8 Steaks and meat dishes
10.9 Meat joints
10.10 Poultry and game
10.11 Sweet dishes
10.12 Fresh fruit
Chapter 11 Events, conferencing and banqueting
11.1 Types of events
11.2 Event service staff roles
11.3 Event administration
11.4 Event organisation
11.5 Weddings
11.6 Off-premises catering
Chapter 12 Supervisory aspects of food and beverage service
12.1 Developing supervisory skills
12.2 Staffing levels, staff organisation and training
12.3 Legal considerations
12.4 Customer relations
12.5 Food and beverage pricing
12.6 Sales promotion
12.7 Stock control
12.8 Beverage control
12.9 Food and beverage revenue control
12.10 Performance measures
Glossary of service terms
Annex: Cigars
Annex: Picture credits
Index
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