9.1 Service in situ.

Includes bibliographical references and index.

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

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

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

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

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

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.

EBSCOhost "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.

WorldCat record variable field(s) change: 050, 082