Food and Beverage Service 9th Edition by John Cousins, Dennis Lillicrap, Suzanne Weekes – Ebook PDF Instant Download/Delivery: 1471807959 , 978-1471807954
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ISBN 10: 1471807959
ISBN 13: 978-1471807954
Author: John Cousins, Dennis Lillicrap, Suzanne Weekes
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Food and Beverage Service 9th Table of contents:
Chapter 1 The foodservice industry
1.1 Sectors of the foodservice industry
1.2 Food and beverage 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 personnel
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 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 Classic menu sequence
4.3 Classes of menu
4.4 Menu development
4.5 Menu and service knowledge
4.6 Hors d’oeuvres and other appetisers
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 Potatoes, vegetables and salads
4.13 Cheese
4.14 Sweets
4.15 Savouries
4.16 Dessert (fresh fruit and nuts)
Chapter 5 Beverages – non-alcoholic and alcoholic
5.1 Tea
5.2 Coffee
5.3 Chocolate
5.4 Other stillroom beverages
5.5 Checking and cleaning beverage making equipment
5.6 Non-alcoholic bar beverages (soft drinks)
5.7 Wine and drinks lists
5.8 Cocktails and mixed drinks
5.9 Bitters
5.10 Wine
5.11 Spirits
5.12 Liqueurs
5.13 Beer
5.14 Cider and perry
5.15 Tasting techniques
5.16 Matching food with wine and other drinks
5.17 Safe, sensible drinking
Chapter 6 The service sequence (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 The service sequence (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 forms of service
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 Hors d’oeuvres and other 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
11.1 Types of events
11.2 Event service staff roles
11.3 Event administration
11.4 Event organisation
11.5 Weddings
11.6 Outdoor catering (off-premises catering)
Chapter 12 Supervisory aspects of food and beverage service
12.1 Legal considerations
12.2 Sales promotion
12.3 Customer relations
12.4 Staffing levels, staff organisation and training
12.5 Food and beverage pricing
12.6 Food and beverage revenue control
12.7 Beverage control
12.8 Performance measures
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Tags: John Cousins, Dennis Lillicrap, Suzanne Weekes, Beverage Service