Food and Beverage Service. (Record no. 2690)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 05624nam a2200553Ki 4500 |
| 001 - CONTROL NUMBER | |
| control field | on1223093849 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | EBZ |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260707153921.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr cnu---unuuu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 201121s2020 enk o ||| 0 eng d |
| 015 ## - NATIONAL BIBLIOGRAPHY NUMBER | |
| National bibliography number | GBC062549 |
| Source | bnb |
| 016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER | |
| Record control number | 019801430 |
| Source | Uk |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781398300101 |
| Qualifying information | electronic book |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1398300101 |
| Qualifying information | electronic book |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781398300118 |
| Qualifying information | electronic book |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 139830011X |
| Qualifying information | electronic book |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 9781398300156 |
| Qualifying information | paperback |
| 037 ## - SOURCE OF ACQUISITION | |
| Stock number | HachetteUK751699 |
| Source of stock number/acquisition | Ingram Content Group |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EBZ |
| Language of cataloging | eng |
| Transcribing agency | EBZ |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX945 |
| Item number | .C68 2020 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 647.95 |
| Edition information | 23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Cousins, John. |
| 245 10 - TITLE STATEMENT | |
| Title | Food and Beverage Service. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 10th Edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | London : |
| Name of producer, publisher, distributor, manufacturer | Hodder Education Group, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2020. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (422 p.) |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 341 0# - ACCESSIBILITY CONTENT | |
| Content access mode | textual |
| Source | sapdv |
| Materials specified | EBSCOhost |
| 500 ## - GENERAL NOTE | |
| General note | 9.1 Service in situ. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Cover -- Book title -- Copyright -- Contents -- Introduction to the tenth edition -- Acknowledgements -- How to use this book -- Master reference chart -- Chapter 1 The food service industry -- 1.1 Sectors of the food service industry -- 1.2 Food service operations -- 1.3 The meal experience -- 1.4 Customer service -- 1.5 Food production methods -- 1.6 Food and beverage service methods -- 1.7 Food and beverage service personnel -- 1.8 The food service industry and the environment -- Chapter 2 Staff attributes, skills and knowledge -- 2.1 Success in food and beverage service |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 2.2 Attributes of food and beverage service personnel -- 2.3 Key service conventions -- 2.4 Essential technical skills -- 2.5 Interpersonal skills -- 2.6 Dealing with incidents during service -- 2.7 Health, safety and security -- Chapter 3 Food and beverage service areas and equipment -- 3.1 Design and purchasing factors -- 3.2 Stillroom -- 3.3 Hotplate -- 3.4 Wash-up -- 3.5 Colour and lighting considerations -- 3.6 Bar -- 3.7 Furniture -- 3.8 Linen -- 3.9 Crockery -- 3.10 Tableware (flatware, cutlery and hollow-ware) -- 3.11 Glassware -- 3.12 Disposables -- 3.13 Automatic vending |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter 4 The menu, menu knowledge and accompaniments -- 4.1 Purpose of the menu -- 4.2 Menu sequence -- 4.3 Classes of menu -- 4.4 Menu development -- 4.5 Menu and service knowledge -- 4.6 Appetisers/starters -- 4.7 Soups -- 4.8 Egg dishes -- 4.9 Pasta and rice dishes -- 4.10 Fish dishes -- 4.11 Meats, poultry and game -- 4.12 Vegetarian dishes -- 4.13 Potatoes, vegetables and salads -- 4.14 Cheese -- 4.15 Sweets/desserts -- 4.16 Savouries -- 4.17 Fresh fruit and nuts -- Chapter 5 Beverages -- non-alcoholic and alcoholic -- 5.1 Wine and drinks lists -- 5.2 Tea -- 5.3 Coffee -- 5.4 Chocolate |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 5.5 Other stillroom beverages -- 5.6 Checking and cleaning beverage-making equipment -- 5.7 Non-alcoholic bar beverages (soft drinks) -- 5.8 Alcohol and safe, sensible drinking -- 5.9 Wine -- 5.10 Beer -- 5.11 Cider and perry -- 5.12 Spirits -- 5.13 Liqueurs -- 5.14 Bitters -- 5.15 Cocktails and mixed drinks -- 5.16 Tasting techniques -- 5.17 Matching food with wine and other drinks -- Chapter 6 Preparation and order of service for table service -- 6.1 Taking bookings -- 6.2 Preparation for service -- 6.3 Taking customer food and beverage orders -- 6.4 The order of service |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 6.5 Silver service and service enhancements -- 6.6 Service of alcoholic beverages -- 6.7 Service of non-alcoholic beverages -- 6.8 Clearing during service -- 6.9 Clearing following service -- Chapter 7 Preparation and order of service for self-service, assisted service and single point service -- 7.1 Service methods -- 7.2 Preparation for service -- 7.3 The order of service -- 7.4 Clearing during service -- 7.5 Clearing following service -- Chapter 8 The service of breakfast and afternoon tea -- 8.1 Breakfast service -- 8.2 Afternoon tea service -- Chapter 9 Specialised service methods |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This revised and updated edition of our bestselling and internationally respected title is the essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service. - Covers contemporary trends and issues in food and beverage service and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed focus on the international nature of the hospitality industry. - Supports students in gaining a comprehensive overview of the industry, from personal skills, service areas and equipment, menus and menu k. |
| 532 #0 - ACCESSIBILITY NOTE | |
| Materials specified | EBSCOhost |
| Summary of accessibility | "EBSCO evaluates our products based on the Web Content Accessibility Guidelines (WCAG) and the related Section 508 and EN 301 549 regulations in the US and EU. Most EBSCO products are substantially conformant with WCAG 2.2 level AA." Source: https://connect.ebsco.com/s/article/EBSCO-VPATs?language=en_US. Last accessed April 22, 2025. |
| 590 ## - LOCAL NOTE (RLIN) | |
| Local note | WorldCat record variable field(s) change: 050, 082 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food service. |
| 655 #0 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Weekes, Suzanne. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Print version: |
| Main entry heading | Cousins, John |
| Title | Food and Beverage Service, 10th Edition |
| Place, publisher, and date of publication | London : Hodder Education Group,c2020 |
| International Standard Book Number | 9781398300156 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=2580084">https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=2580084</a> |
| Link text | CLICK HERE to access ebook |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Electronic Book |
No items available.