Image from Syndetics
Introduction to food and beverage service / Graham Brown, Karon Hepner, Alan Deegan.
Material type:
TextPublication details: Oxford ; Boston : Blackwell Scientific Publications, 1994.Description: xiv, 192 p. : ill. ; 25 cmISBN: - 0632037784
- 9780632037780
- 642.5 BRO
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Standard Loan | Moylish Library Main Collection | 642.5 BRO (Browse shelf(Opens below)) | 1 | Available | 39002000178203 | ||
| Standard Loan | Moylish Library Main Collection | 642.5 BRO (Browse shelf(Opens below)) | 2 | Available | 39002000178187 | ||
| Standard Loan | Moylish Library Main Collection | 642.5 BRO (Browse shelf(Opens below)) | 3 | Available | 39002000178195 | ||
| Standard Loan | Moylish Library Main Collection | 642.5 BRO (Browse shelf(Opens below)) | 4 | Available | 39002000269929 | ||
| Standard Loan | Moylish Library Main Collection | 642.5 BRO (Browse shelf(Opens below)) | 5 | Available | 39002000269960 |
Enhanced descriptions from Syndetics:
A comprehensive training guide to food and beverage service. Highly illustrated and user friendly it explains the technical and interpersonal skills required in all types of establishments, from casual bistros and coffee bars to formal dining-rooms. An extensive glossary explains food and beverage items and culinary words and phrases from French and other cooking traditions. Throughout the text the emphasis is placed on modern commercial practice rather than outdated tradition. Test-yourself questions are included.
Includes index.
Table of contents provided by Syndetics
- 1 Hospitality and the Waiter
- 2 The menu
- 3 Food service equipment
- 4 Food service preparation
- 5 Food service procedures: The Preliminaries
- 6 Taking orders and correcting the covers
- 7 Styles of service: plate service
- 8 Silver service
- 9 Clearing the table
- 10 Other forms of service
- 11 Other food service procedures
- 12 The use of the Guridon
- 13 Beverage equipment and service knowledge
- 14 Beverage product knowledge
- 15 Beverage service procedures
- 16 End-of-service procedures
- 17 Function operations
- Glossary