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008			241003b |||||||| |||| 00| 0 eng d
020			_a9781398300156
040			_bEnglish _cMSULIB _erda
050	0	0	_aTX911.3 COU
100	1		_aCousins, John A. _eauthor
245	1	0	_aFood and beverage service / _ccreated by John A. Cousins and Suzanne Weekes
250			_aTenth edition
264		1	_bHodder Education Group, _c2020
300			_a407 pages : _billustrations ; _c27 cm
336			_2rdacontent _atext
337			_2rdamedia _aunmediated _bn
338			_2rdacarrier _avolume _bnc
504			_aIncludes index
505			_aCover 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			_aThis 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	_aFood service
650		0	_aServices alimentaires
700	1		_aWeekes, Suzanne _eauthor
942			_2lcc _cB
999			_c167515 _d167515