Download Food and Beverage Service (9th Edition) by John Cousins, Dennis Lillicrap, Suzanne Weekes PDF

By John Cousins, Dennis Lillicrap, Suzanne Weekes

Comprehend either the major ideas and sleek advancements in the worldwide foodstuff and beverage provider with this new version of the across the world revered text.

An precious reference for running shoes, practitioners and somebody practicing specialist skills in foodstuff and beverage provider, this new version has been completely up-to-date to incorporate a better concentrate on the foreign nature of the hospitality undefined. as well as delivering vast and in-depth insurance of recommendations, abilities and information, it explores how sleek tendencies and technological advancements have impacted on foodstuff and beverage provider globally.

- Covers all the crucial wisdom, from own abilities, carrier components and gear, menus and menu wisdom, drinks and repair concepts, to specialized varieties of provider, occasions and supervisory aspects

- helps quite a number expert nutrition and beverage carrier skills, together with beginning levels or undergraduate programmes in eating place, lodge, relaxation or occasion administration, in addition to in-company education programmes

- Aids visible newbies with over 2 hundred photos and illustrations demonstrating present provider conventions and strategies

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Extra info for Food and Beverage Service (9th Edition)

Example text

7 Food production methods Method Description Conventional Term used to describe production utilising mainly fresh foods and traditional cooking methods Convenience Method of production utilising mainly convenience foods Call order Method where food is cooked to order either from customer (as in cafeterias) or from waiter. g. fast food) Centralised Production not directly linked to service. Foods are ‘held’ and distributed to separate service areas Cook-chill Food production storage and regeneration method utilising principle of low temperature control to preserve quality of processed foods Cook-freeze Production, storage and regeneration method utilising principle of freezing to control and preserve quality of processed foods.

Crumbing down The service plate is used in the crumbing down process. The purpose here is to freshen up the appearance of the tablecloth prior to laying the sweet covers and serving the sweet. ) Carrying glasses There are two basic methods of carrying glasses in the food and beverage service areas: by hand or on a service salver. Carrying by hand Wine goblets should be positioned between alternate fingers as far as is possible. The wine goblets should only be carried in one hand, allowing the other hand to remain free to steady oneself in case of emergencies.

The head waiter will aid the reception head waiter during the service and will possibly take some orders if the station waiter is busy. The head waiter also helps with the compilation of duty rotas and holiday lists and may relieve the restaurant manager or reception head waiter on their days off. Station head waiter/section supervisor/service captain For larger establishments the restaurant area is broken down into sections. The station head waiter has overall responsibility for a team of staff serving a number of stations within a section of the restaurant area.

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