Introduction to Food and Beverage Service

List of contents

1. Hospitality and the Waiter
2. The menu
3. Food service equipment
4. Food service preparation
5. Food service procedures: The Preliminaries
6. Taking orders and correcting the covers
7. Styles of service: plate service
8. Silver service
9. Clearing the table
10. Other forms of service
11. Other food service procedures
12. The use of the Guridon
13. Beverage equipment and service knowledge
14. Beverage product knowledge
15. Beverage service procedures
16. End-of-service procedures
17. Function operations
Glossary

Summary

A comprehensive training guide covering essential technical and inter-personal skills, and emphasising all aspects of good service and product knowledge together with essential communication, personal organisation and technical skills.

Product details

• Authors: Graham Brown, Alan Deegan, Karon Hepner
• Assisted by: Graham Brown (Editor), Alan Deegan (Editor), Karon Hepner (Editor)
• Publisher: Pearson Academic
• Languages: English
• Product format: Paperback / Softback
• Released: 01.01.1998
• EAN: 9780582357754
• ISBN: 978-0-582-35775-4
• No. of pages: 208
• Weight: 370 g
• Series: Longman; Longman