Textbook of Food and Beverage Service
Contents: Preface. Module I: 1. Introduction to food and beverage service. 2. Broad categories of catering services. 3. Hierarchical structure of food and beverage service staff and job profiles. 4. Behavioural traits of an ideal service staff. 5. Equipment and materials used in restaurants. 6. Patterns of service for different types of organisations. 7. Dining hall operations. 8. Types of meals. 9. Bill of fare or menu. 10. Meal planning, menu structure, composition and sequencing. 11. Important French terms used in restaurant and their equivalents. 12. Epicurean's delights from far and near. 13. Food accompaniments, garnishes, spices and condiments. 14. In-room dining (room service). 15. Restaurant revenue control system. 16. Breakfast or petit dejeuner. Module II: 17. Alcohol free drinks/soft drinks and mixers. 18. Hot stimulating beverages. 19. Alcoholic beverages. 20. Beer. 21. Wine. 22. Wine trade terminology. 23. Recognising wine through its labels. 24. Sparkling wines and champagne. 25. Wines of France. 26. Wines from Italy. 27. Wines of Germany. 28. Wines of other nations. 29. Aromatized wines and bitters. 30. Matching wines with menu. 31. Distilled alcoholic beverages/spirits. 32. Whisky. 33. Rum. 34. Gin. 35. Vodka (Voda). 36. Brandy. 37. Less common spirits. 38. Liqueurs. 39. Service of wines and spirits. 40. Storage of alcoholic beverages. 41. Tobacco. Module III: 42. Cocktail. 43. Bar, bar equipment and formatting. 44. Party catering. 45. Gueridon and lamp cookery. 46. Supervision. 47. How hotels can contribute to be eco-friendly. Index.
