Food and Beverage Service, 8th Edition

Couverture
Hodder Education, 30 mars 2012 - 464 pages

Thoroughly revised and updated for its 8th edition, Food and Beverage Service is considered the standard reference book for food and drink service in the UK and in many countries overseas.
New features of this edition include:
- larger illustrations, making the service sequence clearer than ever
- updated information that is current, authoritative and sets a world standard
- a new design that is accessible and appealing.
As well as meeting the needs of students working towards VRQ, S/NVQ, BTEC or Institute of Hospitality qualifications in hospitality and catering at Levels 1 to 4, or degrees in restaurant, hotel and hospitality management, the 'Waiter's Bible' is also widely bought by industry professionals.
It is a valuable reference source for those working in food and beverage service at a variety of levels and is recognised as the principal reference text for International WorldSkills Competitions, Trade 35 Restaurant Service.

 

Table des matières

Chapter 1
Staff attributes skillsand knowledge
Health safetyand security
Contribute to cleaning programmes 2 6
Food andbeverage service areas andequipment
menuknowledge and accompaniments 4 5to4 16
beverages
Provide enhanced levels
4
Events
service area 10 3 to 10 12
Supervisoryresponsibilities Supervise within legal requirements 12 1
Supervisoryaspects of food and beverage service
Annex
Annex
Annex C

2

Autres éditions - Tout afficher

Food and Beverage Service, 8th Edition
John Cousins,Dennis Lillicrap
Aucun aperçu disponible - 2012
Food and Beverage Service 8th Edition (HELPE Version)
John Cousins,Dennis Lillicrap,Suzanne Weekes
Aucun aperçu disponible - 2010
Food and Beverage Service
Dennis Lillicrap,John Cousins
Aucun aperçu disponible - 2010

Expressions et termes fréquents

accompaniments alcohol allow alternative beer beverage service bottle bowl breakfast buffet butter carried carving cheese clean cleared cloth cocktail coffee cold colour completed containing correct counter course cover cream cups cutlery depending dishes drinks duties ensure equipment establishment event example Figure fish flavour fold food and beverage foodservice fork fresh fruit given glass grapes guéridon hand hold ingredients joint knife laid lamp light meal measure meat menu method milk napkin necessary needs normally Note offered ofthe operation placed plate portion position preparation presented production range removed restaurant round salad sauce seating served side silver slices soup specific spoon staff sugar sweet taken taste tothe tray trolley usually various wine

À propos de l'auteur (2012)

John Cousins is the Director of The Food and Beverage Training Company which offers publications, training and advisory service to the Hospitality Industry. He is a consultant, trainer and author specialising in food and beverage operations and hospitality management. He has over 30 years experience in the industry, in hospitality management, training and in further and higher education. He has held a variety of positions including hotel general management and training management and he has been a lecturer and senior manager in further and higher education.

Informations bibliographiques

TitreFood and Beverage Service, 8th Edition
AuteursJohn Cousins, Dennis Lillicrap
RédacteurSuzanne Weekes
Édition8
ÉditeurHodder Education, 2012
ISBN1444169777, 9781444169775
Longueur464 pages
  
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