Food and Beverage Service, 9th Edition

Front Cover
Hodder Education, 2014 M09 26 - 480 pages

Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text.
An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally.
- Covers all of the essential industry knowledge, 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 food and beverage service qualifications, including foundation degrees or undergraduate programmes in restaurant, hotel, leisure or event management, as well as in-company training programmes
- Aids visual learners with over 200 photographs and illustrations demonstrating current service conventions and techniques

 

Contents

Acknowledgements
The service sequence selfservice assisted service
methods
Chapter2 Staff attributes skills and knowledge
Chapter3 Food and beverage service areas and equipment
Chapter 4The menu
dishes
Beverages nonalcoholic and alcoholic
Chapter6 The service sequence table service
The service of breakfast and afternoon
Specialised forms of service
service
Events
Supervisory

Other editions - View all

Food and Beverage Service, 9th Edition
John Cousins,Dennis Lillicrap,Suzanne Weekes
No preview available - 2014
Food and Beverage Service
John Cousins,Dennis Lillicrap,Suzanne Weekes
No preview available - 2014

Common terms and phrases

accompaniments alcohol alcohol by volume alcoholic beverages apéritif beer beverage service bottle bowl breakfast buffet butter carving caster sugar catering Cheese clean cloth cocktails coffee cold colour cooking cover cream crockery cups customer’s cutlery dishes drinks ensure equipment Espresso establishment example Figure fish flambé flavour food and beverage foodand foodservice operations fruit glass glassware grapes guéridon hotplate Indian pickle Indke ingredients inthe joint plate juice knife lemon liqueur meal meat menu method milk mise­en­place napkin non­alcoholic offered ofthe onthe organisation pâté placed production restaurant roasted ROSé salad sauce Section Sémillon served service area service plate service salver service spoons service staff shouldbe side plate sideboard silver slices slip cloths soup sparkling wine spoon and fork Squce stillroom sugar sweet spoon tablecloth taste tothe tray trolley underplate usually USUdly vegetables vermouth Worcestershire sauce

About the author (2014)

John Cousins is the Director of The Food and Beverage Training Company, London, and is a consultant, trainer, author and competition judge, specialising in food and beverage service operations and hospitality management.

Bibliographic information

TitleFood and Beverage Service, 9th Edition
AuthorsJohn Cousins, Dennis Lillicrap, Suzanne Weekes
PublisherHodder Education, 2014
ISBN1471807975, 9781471807978
Length480 pages
  
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