Food and Beverage Service, 10/e

Introduction to the tenth edition • Acknowledgements • How to use this book • Master reference chart

Chapter 1. The food service industry •  Sectors of the food service industry •  Food service operations •  The meal experience •  Customer service •  Food production methods •  Food and beverage service methods •  Food and beverage service personnel •  The food service industry and the environment

Chapter 2. Staff attributes, skills and knowledge •  Success in food and beverage service •  Attributes of food and beverage service personnel •  Key service conventions •  Essential technical skills •  Interpersonal skills •  Dealing with incidents during service •  Health, safety and security

Chapter 3. Food and beverage service areas and equipment •  Design and purchasing factors •  Stillroom •  Hotplate •  Wash-up •  Colour and lighting considerations •  Bar •  Furniture •  Linen •  Crockery . Tableware (flatware, cutlery and hollow-ware) . Glassware . Disposables . Automatic vending

Chapter 4. The menu, menu knowledge and accompaniments •  Purpose of the menu •  Menu sequence •  Classes of menu •  Menu development •  Menu and service knowledge •  Appetisers/starters •  Soups •  Egg dishes •  Pasta and rice dishes . Fish dishes . Meats, poultry and game . Vegetarian dishes . Potatoes, vegetables and salads . Cheese . Sweets/desserts . Savouries . Fresh fruit and nuts

Chapter 5. Beverages – non-alcoholic and alcoholic •  Wine and drinks lists •  Tea •  Coffee •  Chocolate •  Other stillroom beverages •  Checking and cleaning beverage-making equipment •  Non-alcoholic bar beverages (soft drinks) •  Alcohol and safe, sensible drinking •  Wine . Beer . Cider and perry . Spirits . Liqueurs . Bitters . Cocktails and mixed drinks . Tasting techniques . Matching food with wine and other drinks

Chapter 6. Preparation and order of service for table service •  Taking bookings •  Preparation for service •  Taking customer food and beverage orders •  The order of service •  Silver service and service enhancements •  Service of alcoholic beverages •  Service of non-alcoholic beverages •  Clearing during service •  Clearing following service

Chapter 7. Preparation and order of service for self-service, assisted service and single point service •  Service methods •  Preparation for service •  The order of service •  Clearing during service •  Clearing following service

Chapter 8. The service of breakfast and afternoon tea •  Breakfast service •  Afternoon tea service

Chapter 9. Specialised service methods •  Service in situ •  Floor/room service •  Lounge service •  Hospital tray service •  Home delivery •  Airline tray service •  Rail service

Chapter 10.  Enhanced service techniques •  Guéridon service •  Introduction to carving, jointing and filleting •  Flambé lamps, Suzette pans and hotplates •  Appetisers and starters •  Salads and dressings •  Soups •  Hot fish dishes •  Steaks and meat dishes •  Meat joints •  Poultry and game •  Sweet dishes •  Fresh fruit

Chapter 11. Events, conferencing and banqueting •  Types of events •  Event service staff roles •  Event administration •  Event organisation •  Weddings •  Off-premises catering

Chapter 12.  Supervisory aspects of food and beverage service •  Developing supervisory skills •  Staffing levels, staff organisation and training •  Legal considerations •  Customer relations •  Food and beverage pricing •  Sales promotion •  Stock control •  Beverage control •  Food and beverage revenue control •  Performance measures • Glossary of service terms • Annex: Cigars • Annex: Picture credits •

John Cousins is a recognised international authority on food and beverage operations and hospitality management and is the Director of The Food and Beverage Training Company.

Suzanne Weekes is the founder of the Hospitality Accreditation Training and Consultancy Service, and is an international consultant, specialising in hospitality skills and service.