MARC details
| 000 -LEADER |
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| fixed length control field |
04100nam a22002897a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
ZW-GwMSU |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20241003100402.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
241003b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781398300156 |
| 040 ## - CATALOGING SOURCE |
|---|
| Language of cataloging |
English |
| Transcribing agency |
MSULIB |
| Description conventions |
rda |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX911.3 COU |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Cousins, John A. |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Food and beverage service / |
| Statement of responsibility, etc |
created by John A. Cousins and Suzanne Weekes |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Tenth edition |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Name of producer, publisher, distributor, manufacturer |
Hodder Education Group, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2020 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
407 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
27 cm |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| source |
rdamedia |
| media type term |
unmediated |
| media type code |
n |
| 338 ## - CARRIER TYPE |
|---|
| source |
rdacarrier |
| carrier type term |
volume |
| carrier type code |
nc |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes index |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Cover Book title 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 |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
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 k |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food service |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Services alimentaires |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Weekes, Suzanne |
| Relator term |
author |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Book |