FOOD AND BEVERAGE SERVICE : A TRAINING MANUAL
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TextPublication details: Tata Mc-Hill 2009 ChennaiEdition: 3rdISBN: - 9781259004964
- 642.4 AND-F
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Amity Central Library Hotel Management | Text Book | 642.4 AND-F (Browse shelf(Opens below)) | Link to resource | Available | 28603 | ||
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Amity Central Library Hotel Management | Text Book | 642.4 AND-F (Browse shelf(Opens below)) | Link to resource | Available | 28604 | ||
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Amity Central Library Hotel Management | Text Book | 642.4 AND-F (Browse shelf(Opens below)) | Link to resource | Available | 28605 | ||
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Reference Book
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Amity Central Library Dietetics & Applied Nutrition | Reference | 642.4 AND-F (Browse shelf(Opens below)) | Link to resource | Not For Loan | 11549 | ||
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Amity Central Library Dietetics & Applied Nutrition | Text Book | 642.4 AND-F (Browse shelf(Opens below)) | Link to resource | Available | 11550 | ||
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Amity Central Library Dietetics & Applied Nutrition | Text Book | 642.4 AND-F (Browse shelf(Opens below)) | Link to resource | Available | 11551 | ||
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Amity Central Library Dietetics & Applied Nutrition | Text Book | 642.4 AND-F (Browse shelf(Opens below)) | Link to resource | Available | 11552 | ||
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Amity Central Library Dietetics & Applied Nutrition | Text Book | 642.4 AND-F (Browse shelf(Opens below)) | Link to resource | Available | 11553 |
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| 612 JAY-H Human Anatomy Physiology & Health Education | 612.2 OXF-O Oxford Handbook of Nutrition and Dietitics | 613.2 ROD-F Food Science and Nutrition | 642.4 AND-F FOOD AND BEVERAGE SERVICE : A TRAINING MANUAL | 664 SRI-F Food Science | 664.001579 FRA-F Food microbiology |
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
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