Essential Food and Beverage Service is a dynamic new student book specifically designed to support students working towards achieving the Level 1 Certificate and Level 2 Diploma in Professional Food and Beverage Service.
Essential Food and Beverage Service is:
The key foundation textbook for all professional food and beverage service personnel.
Structured to follow a logical progression from the underpinning knowledge of food and beverage operations, service areas and equipment, menus and beverages, through to interpersonal and technical service skills.
Presented in a highly accessible full colour design, specifically designed for students learning at these levels.
Illustrated with over 150 professionally taken photographs and illustrations.
Written by the respected authors of Food and Beverage Service, which is widely considered to be the standard international reference book for food and beverage service.
Essential Food and Beverage Service is ideal for those wishing to be assessed at NVQ/SVQ Levels 1 to 2 in Food and Beverage Service. It also provides valuable support for those studying for foundation and bachelor degrees in restaurant, hotel, hospitality, leisure and events and for in-company training programmes.
Additional resources are provided for students through Dynamic Learning.
Table of Contents:
The industry
The hospitality industry
Food and beverage operations
Underpinning knowledge and skills
Service areas and equipment
Personal workplace skills
Legislation in food and beverage service
Health, safety and security
Customer service and customer relations
Product knowledge
Menus and wine and drinks lists
Menu knowledge
Non-alcoholic beverages
Alcoholic beverages
Service skills
Basic technical skills and service conventions
Preparation for service
Order of service and taking customer orders
Taking food and beverage orders
Food service skills
Beverage service skills
Clearing during and following service
Bookings, billing and revenue control
About the Author(s):
John Cousins is a consultant and international authority on food and beverage operations and hospitality management and is the Director of The Food and Beverage Training Company.
Dennis Lillicrap is a consultant and trainer in food and beverage service. He was formerly Senior Lecturer in Food and Beverage Service at Thames Valley University.
Contributors:
Consultant editor Suzanne Weeks is a Senior Lecturer in Hospitality Management and Licensing Law at Thames Valley University.
Readership:
Students taking VRQ Certificate or Diploma in Food and Beverage Service or S/NVQ Level 1 or 2 in Food and Drink Service
