Food and Beverage Service S/NVQ Levels 1 & 2

Häftad, Engelska, 2009

Av Zoe Adjey, Gary Hunter, Zoe (Westminster Kingsway College) Adjey, Gary (Westminster Kingsway College) Hunter

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Food and Beverage Service is THE book to help students develop their professional skills in the hospitality industry. Written by authors with years of experience in industry and training, you can be confident that this comprehensive textbook will cover everything that learners need to know for their level 1 and 2 S/NVQ food and beverage service course.

Produktinformation

Utgivningsdatum2009-08-03
Mått216 x 18 x 276 mm
Vikt1 040 g
FormatHäftad
SpråkEngelska
Antal sidor362
FörlagCengage Learning
ISBN9781408007426

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1. Maintain a safe, hygienic and secure working environment2. Contribute to effective teamwork3. Give customers a positive impression of yourself and your organisation4. Maintain food safety when storing holding and serving foodFood Service 5. Prepare, serve and clear areas for table/tray service6. Provide a trolley service7. Assemble meals for distribution via conveyor belt8. Clean and store crockery and cutlery9. Prepare, serve and clear areas for counter/takeaway service10. Prepare and clear areas for table service11. Serve food at the table12. Provide a silver service13. Provide a buffet/carvery service 14. Maintain and deal with payments Drinks Service 15. Prepare and clear the bar and drinks service area16. Serve alcoholic and soft drinks 17. Prepare and serve cocktails 18. Prepare and serve wines19. Prepare cellars and kegs20. Clean drinks dispense lines21. Receive, handle and store drinks stock 22. Maintain a vending machine23. Prepare and serve dispensed and instant hot drinks24. Prepare and serve hot drinks using specialist equipment Prelims and End matterGlossary of Culinary Terms and Beverages - and Prelims (foreword, dedication, about the qualification etc)

1. Maintain a safe, hygienic and secure working environment 2. Contribute to effective teamwork 3. Give customers a positive impression of yourself and your organisation 4. Maintain food safety when storing holding and serving food Food Service 5. Prepare, serve and clear areas for table/tray service 6. Provide a trolley service 7. Assemble meals for distribution via conveyor belt 8. Clean and store crockery and cutlery 9. Prepare, serve and clear areas for counter/takeaway service 10. Prepare and clear areas for table service 11. Serve food at the table 12. Provide a silver service 13. Provide a buffet/carvery service 14. Maintain and deal with payments Drinks Service 15. Prepare and clear the bar and drinks service area 16. Serve alcoholic and soft drinks 17. Prepare and serve cocktails 18. Prepare and serve wines 19. Prepare cellars and kegs 20. Clean drinks dispense lines 21. Receive, handle and store drinks stock 22. Maintain a vending machine 23. Prepare and serve dispensed and instant hot drinks 24. Prepare and serve hot drinks using specialist equipment Prelims and End matter Glossary of Culinary Terms and Beverages - and Prelims (foreword, dedication, about the qualification etc)