₹1,575.00 ₹1,750.00 Save: ₹175.00 (10%)Go to cart
Size: 8.5 x 11 Inch
Publisher: Hodder Education
Exclusive Distributors: Viva Books
Sales Territory: India, Nepal, Pakistan, Bangladesh, Sri Lanka
This revised and updated edition of our bestselling and internationally respected title is the essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service.
- Covers contemporary trends and issues in food and beverage service and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed focus on the international nature of the hospitality industry.
- Supports students in gaining a comprehensive overview of the industry, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects.
- Supports a range of professional qualifications as well as in-company training programmes.
- Aids visual learners with over 250 photographs and illustrations demonstrating current service conventions and techniques.
Essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, in hospitality industry and in bars and restaurants.
Introduction to the tenth edition • Acknowledgements • How to use this book • Master reference chart
Chapter 1. The food service industry • Sectors of the food service industry • Food service operations • The meal experience • Customer service • Food production methods • Food and beverage service methods • Food and beverage service personnel • The food service industry and the environment
Chapter 2. Staff attributes, skills and knowledge • Success in food and beverage service • Attributes of food and beverage service personnel • Key service conventions • Essential technical skills • Interpersonal skills • Dealing with incidents during service • Health, safety and security
Chapter 3. Food and beverage service areas and equipment • Design and purchasing factors • Stillroom • Hotplate • Wash-up • Colour and lighting considerations • Bar • Furniture • Linen • Crockery . Tableware (flatware, cutlery and hollow-ware) . Glassware . Disposables . Automatic vending
Chapter 4. The menu, menu knowledge and accompaniments • Purpose of the menu • Menu sequence • Classes of menu • Menu development • Menu and service knowledge • Appetisers/starters • Soups • Egg dishes • Pasta and rice dishes . Fish dishes . Meats, poultry and game . Vegetarian dishes . Potatoes, vegetables and salads . Cheese . Sweets/desserts . Savouries . Fresh fruit and nuts
Chapter 5. Beverages – non-alcoholic and alcoholic • Wine and drinks lists • Tea • Coffee • Chocolate • Other stillroom beverages • Checking and cleaning beverage-making equipment • Non-alcoholic bar beverages (soft drinks) • Alcohol and safe, sensible drinking • Wine . Beer . Cider and perry . Spirits . Liqueurs . Bitters . Cocktails and mixed drinks . Tasting techniques . Matching food with wine and other drinks
Chapter 6. Preparation and order of service for table service • Taking bookings • Preparation for service • Taking customer food and beverage orders • The order of service • Silver service and service enhancements • Service of alcoholic beverages • Service of non-alcoholic beverages • Clearing during service • Clearing following service
Chapter 7. Preparation and order of service for self-service, assisted service and single point service • Service methods • Preparation for service • The order of service • Clearing during service • Clearing following service
Chapter 8. The service of breakfast and afternoon tea • Breakfast service • Afternoon tea service
Chapter 9. Specialised service methods • Service in situ • Floor/room service • Lounge service • Hospital tray service • Home delivery • Airline tray service • Rail service
Chapter 10. Enhanced service techniques • Guéridon service • Introduction to carving, jointing and filleting • Flambé lamps, Suzette pans and hotplates • Appetisers and starters • Salads and dressings • Soups • Hot fish dishes • Steaks and meat dishes • Meat joints • Poultry and game • Sweet dishes • Fresh fruit
Chapter 11. Events, conferencing and banqueting • Types of events • Event service staff roles • Event administration • Event organisation • Weddings • Off-premises catering
Chapter 12. Supervisory aspects of food and beverage service • Developing supervisory skills • Staffing levels, staff organisation and training • Legal considerations • Customer relations • Food and beverage pricing • Sales promotion • Stock control • Beverage control • Food and beverage revenue control • Performance measures • Glossary of service terms • Annex: Cigars • Annex: Picture credits •
About the authors
John Cousins is a recognised international authority on food and beverage operations and hospitality management and is the Director of The Food and Beverage Training Company.
Suzanne Weekes is the founder of the Hospitality Accreditation Training and Consultancy Service, and is an international consultant, specialising in hospitality skills and service.
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