Food and Beverage Service : A Training Manual

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
10 Tobacco
11 Room Service
12 Banquets and Outdoor Catering
13 Hygiene and Sanitation in Food and Beverage Operations
Part 3 Food Service
14 Wines
15 Spirits
16 Brandy
17 Whisky
18 Rum
19 Vodka
20 Gin
21 Tequila
22 Beer
23 Non-Alcoholic Beverages and Service
24 Alcoholic Beverages Service
25 Bar Service
Part 4 Food Production
26 Kitchen Organisation
27 Stocks
28 Sauces
29 Soups and Garnishes
30 Methods of Cooking
31 Nutrition
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
Appendices
Appendix 1 “What to Observe” during Internship
Appendix 2 Glossary
Appendix 3 Answers to Quizzes
Appendix 4 List of Figures
Appendix 5 References