Food and Beverage Service, 10th Edition

Author: John Cousins
Publisher: Hodder Education
ISBN: 139830011X
Category : Cooking
Languages : en
Pages : 679

Book Description
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 knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects. - Supports a range of professional qualifications as well as in-company training programmes. - Aids visual learners with over 250 photographs and illustrations demonstrating current service conventions and techniques.

Food and Beverage Service, 8th Edition

Author: John Cousins
Publisher: Hodder Education
ISBN: 1444169777
Category : Business & Economics
Languages : en
Pages : 817

Book Description
Thoroughly revised and updated for its 8th edition, Food and Beverage Service is considered the standard reference book for food and drink service in the UK and in many countries overseas. New features of this edition include: - larger illustrations, making the service sequence clearer than ever - updated information that is current, authoritative and sets a world standard - a new design that is accessible and appealing. As well as meeting the needs of students working towards VRQ, S/NVQ, BTEC or Institute of Hospitality qualifications in hospitality and catering at Levels 1 to 4, or degrees in restaurant, hotel and hospitality management, the 'Waiter's Bible' is also widely bought by industry professionals. It is a valuable reference source for those working in food and beverage service at a variety of levels and is recognised as the principal reference text for International WorldSkills Competitions, Trade 35 Restaurant Service.

Food and Beverage Service, 9th Edition

Author: John Cousins
Publisher: Hodder Education
ISBN: 1471807975
Category : Cooking
Languages : en
Pages : 580

Book Description
Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally. - Covers all of the essential industry knowledge, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects - Supports a range of professional food and beverage service qualifications, including foundation degrees or undergraduate programmes in restaurant, hotel, leisure or event management, as well as in-company training programmes - Aids visual learners with over 200 photographs and illustrations demonstrating current service conventions and techniques

Food and Beverage Service

Author: Dennis R. Lillicrap
Publisher: John Wiley & Sons Incorporated
ISBN: 9780470233559
Category : Cooking
Languages : en
Pages : 398

Book Description
Thoroughly revised, updated and redesigned, this edition uses an operations hierarchy framework which takes readers in stages through the basic skills, tasks and duties, relating them to service techniques, food operations and sectors. Crumbing down, mixing cocktails, more specialized forms of service, revenue control, legal aspects, staff organization and training are among the topics discussed. Covers all service methods required by various examining and awarding bodies. Includes new photographs, color diagrams and document originals.

Food and Beverage Management

Author: Bernard Davis
Publisher: Routledge
ISBN: 1136001220
Category : Business & Economics
Languages : en
Pages : 412

Book Description
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.

500 Things to Eat Before It's Too Late

Author: Michael Stern
Publisher: Houghton Mifflin Harcourt
ISBN: 9780547059075
Category :
Languages : en
Pages : 468

Book Description

Remarkable Service

Author: The Culinary Institute of America (CIA)
Publisher: Wiley Global Education
ISBN: 1118805402
Category : Cooking
Languages : en
Pages : 307

Book Description
Remarkable Service has been a leading guide to restaurant service techniques and principles for the past decade. In its all-new edition , a complete reorganized and updated look at table service and foodservice management is provided, including everything from setting up a dining room and taking orders to executing wine service and handling customer complaints. Remarkable Service, Third Edition features all-new photography throughout, as well as a foreword by restaurateur Danny Meyer, whose restaurants are legendary for their world-class service. New “Scripts for Service Scenarios” throughout the book provide real-world examples to help readers practice tasks like taking a reservation, recommending a dish, and communicating with kitchen staff. This text is a vital resource for culinary professional, meant to be used as both a development tool for lifelong learning and an essential text for those taking table service and dining room management courses.

10th Edition. 2022: WHAT WILL HAPPEN TO US WHEN THE ANUNNAKI RETURN TO EARTH IN 2022?

Author: Maximillien De Lafayette
Publisher: Lulu.com
ISBN: 1304544257
Category : Religion
Languages : en
Pages : 146

Book Description
Published by Times Square Press http://www.timessquarepress.com/ Author's website:www.maximilliendelafayettebibliography.comThe subjects introduced in this book are explosive. Most important is the fact that it reveals the potential return of the Anunnaki in 2022, and the most frightening transformation that it would bring to the earth. If this is going to happen, a huge number of the people on earth, those grossly contaminated by Grays' DNA, will be annihilated. Only those who are naturally uncontaminated and those who managed to clean themselves completely will be taken up through an antimatter bubble, with the animals and certain important buildings and inanimate art and culture objects, and kept safe until the earth would be clean again. Such a scenario is, to say the least, disconcerting. Even if you are not sure whether you are a believer or not, you should certainly consider the possibilities - and the book teaches you exactly how to save yourself.

Nutrition for Foodservice and Culinary Professionals, Fourth Edition and NRAEF Workbook Package

Author: Karen E. Drummond
Publisher: Wiley
ISBN: 9780471442400
Category : Technology & Engineering
Languages : en
Pages : 0

Book Description
Updated and revised to address current concerns about nutrition throughout the life cycle, "Nutrition for Foodservice and Culinary Professionals, Seventh Edition" successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.

Food and Beverage Cost Control

Author: Lea R. Dopson
Publisher: John Wiley & Sons
ISBN: 1119524997
Category : Technology & Engineering
Languages : en
Pages : 469

Book Description
Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.