Food and Beverage Services: A Training Manual books
The revised and updated edition of this well known training manual aims at guiding and training food service professionals in the fast growing hospitality industry. It seeks to empower the instructors as well as learners to meet the current changes and new challenges in the food service sector.
• New introduction with added training tips.
• Divided into 42 Learning Hours with slides and review quizzes.
• Ready-to-use guide for self-learning and training.
• Step-by-step demonstrations for improving service skills.
• Updated section on “Service Attitudes”.
• Details of alcoholic beverages and bar service.
• Illustrated with pictures, diagrams and flow-charts.
Part 1 The Restaurant
1 Introduction to a Restaurant
2 Organisation of a Restaurant
3 Associated Departments of Hotel Food Service
4 Types of Restaurants and Bars
5 Restaurant Service Equipment
Part 2 Food Service
6 Types of Service
7 The Menu
8 Restaurant Procedures
9 Cheeses and their Service
11 Room Service
12 Banquets and Outdoor Catering
13 Hygiene and Sanitation in Food and Beverage Operations
Part 3 Food Service
23 Non-Alcoholic Beverages and Service
24 Alcoholic Beverages Service
25 Bar Service
Part 4 Food Production
26 Kitchen Organisation
29 Soups and Garnishes
30 Methods of Cooking
Part 5 Service Skills & Competencies
32 Basic Skills for Supervisors
33 Suggestive Selling
Demonstration 1 Holding Service Spoon and Fork
Demonstration 2 Carrying a Tray
Demonstration 3 Laying a Table Cloth
Demonstration 4 Changing a Tablecloth during Service
Demonstration 5 Clearing Soiled Plates from a Table
Demonstration 6 Opening a Wine Bottle
Demonstration 7 Opening a Champagne Bottle
Demonstration 8 Cleaning a Glass
Part 6 Service Attitudes
34 Understanding Guest Service
Appendix 1 “What to Observe” during Internship
Appendix 2 Glossary
Appendix 3 Answers to Quizzes
Appendix 4 List of Figures
Appendix 5 References
No Files Uploaded Yet For Review