MARC details
| 000 -LEADER |
|---|
| fixed length control field |
07668nam a2200241Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250520100704.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
250520s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781471807916 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 911.3.M27 .C68f 2014 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Cousins, John. |
| Relator term |
author |
| 245 #0 - TITLE STATEMENT |
|---|
| Title |
Food and beverage service : |
| Remainder of title |
for levels 1 and 2 / |
| Statement of responsibility, etc. |
John Cousins, Dennis Lillicrap and Suzanne Weekes |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
United Kingdom : |
| Name of publisher, distributor, etc. |
Hodder Education, |
| Date of publication, distribution, etc. |
c2014 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xx, 362 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
28 cm. |
| 365 ## - TRADE PRICE |
|---|
| Price amount |
USD51.24 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Introduction -- Acknowledgements -- The structure of the book and how to use it -- Structure of the book -- How to use this book -- City & Guilds Level 1 and Level 2 -- qualification mapping -- Level 1 and Level 2 NVQ/SVQ -- qualification mapping -- Dynamic Learning teaching and learning resources for food and beverage service -- Part A: Investigating the catering and hospitality industry -- Chapter 1 Employability in the catering and hospitality industry -- 1.1 The catering and hospitality industry -- 1.2 Sectors of the hospitality industry -- 1.3 Staffing and organisation structures -- 1.4 Food and beverage service job roles -- 1.5 Employment in the hospitality industry -- 1.6 Key factors for success in food and beverage service -- 1.7 Importance of teamwork -- 1.8 Qualifications and training -- Chapter 2 Developing skills for employment -- 2.1 The catering and hospitality industry -- 2.2 Key influences on the hospitality industry -- 2.3 Size and scope of the UK hospitality industry -- 2.4 Trade and professional associations -- 2.5 Legal requirements to work in the hospitality industry -- 2.6 Applying for a job -- 2.7 Developing a personal development plan -- Part B: Underpinning knowledge and skills -- Chapter 3 Service areas and equipment -- 3.1 Importance of design and purchasing factors -- 3.2 The stillroom -- 3.3 The hotplate -- 3.4 The wash-up -- 3.5 The bar -- 3.6 Furniture -- 3.7 Linen -- 3.8 Crockery -- 3.9 Tableware (flatware, cutlery and hollow-ware) -- 3.10 Glassware -- 3.11 Disposables -- 3.12 Automatic vending -- Chapter 4 Legislation in food and beverage service -- 4.1 Importance of legal compliance -- 4.2 Health, safety and security -- 4.3 Liquor and other licensing -- 4.4 Misuse of drugs -- 4.5 Smoke-free regulations -- 4.6 Legal aspects of the sale of goods -- 4.7 Avoiding discrimination. 4.8 Data protection -- Chapter 5 Health, safety and security -- 5.1 Maintaining a safe environment -- 5.2 Ensuring fire safety -- 5.3 Maintaining a secure environment -- Chapter 6 Food safety -- 6.1 The importance of keeping food safe -- 6.2 Causes of food contamination -- 6.3 Cross-contamination -- 6.4 Personal hygiene -- 6.5 Keeping work areas clean and hygienic -- 6.6 Safe food handling practices and procedures -- 6.7 Food safety management systems -- Chapter 7 Principles of customer service -- 7.1 Customer needs -- 7.2 Factors that contribute to the meal experience -- 7.3 Providing good customer service -- 7.4 Ensuring good customer relations -- 7.5 Dealing with incidents during service -- Part C: Food and beverage product knowledge -- Chapter 8 Understanding menus -- 8.1 The purpose of the menu -- 8.2 Menu development -- 8.3 Legal requirements -- 8.4 Classes of menu -- 8.5 Classic menu sequence -- 8.6 Event menus -- 8.7 Other types of menus -- Chapter 9 Menu knowledge -- 9.1 Main cooking terms used in menus -- 9.2 Basic sauces and food items used in service -- 9.3 Hors d'oeuvres and other appetisers -- 9.4 Soups -- 9.5 Egg dishes -- 9.6 Pasta and rice dishes -- 9.7 Fish dishes -- 9.8 Meats, poultry and game -- 9.9 Potatoes, vegetables and salads -- 9.10 Cheese -- 9.11 Sweets -- 9.12 Savouries -- 9.13 Dessert (fresh fruit and nuts) -- Chapter 10 Wine and drink lists -- 10.1 The purpose of wine and drink lists -- 10.2 Types of wine and drink lists -- 10.3 Content of wine and drink lists -- 10.4 General information given on wine and drink lists -- Chapter 11 Non-alcoholic beverages (soft drinks) -- 11.1 Aerated waters -- 11.2 Spring and mineral waters -- 11.3 Squashes -- 11.4 Juices -- 11.5 Syrups -- 11.6 Other non-alcoholic beverages -- Chapter 12 Hot beverages -- 12.1 Tea -- 12.2 Coffee -- 12.3 Chocolate. 12.4 Checking and cleaning beverage-making equipment -- Chapter 13 Alcoholic beverages -- 13.1 Alcoholic strength -- 13.2 Safe, sensible drinking -- 13.3 Cocktails and mixed drinks -- 13.4 Wine -- 13.5 Spirits -- 13.6 Liqueurs -- 13.7 Beer -- 13.8 Cider and perry -- 13.9 Tasting techniques -- 13.10 Matching food with wine and other drinks -- Part D: Service skills -- Chapter 14 Service methods, key technical skills and service principles -- 14.1 Food and beverage service methods -- 14.2 The importance of technical skills -- 14.3 Holding and using a service spoon and fork -- 14.4 Carrying plates -- 14.5 Using a service salver (round tray) -- 14.6 Using a service plate -- 14.7 Carrying glasses -- 14.8 Carrying and using large trays -- 14.9 Importance of standard service principles -- 14.10 Traditional service principles -- Chapter 15 Preparation for service -- 15.1 Preparation for table service -- 15.2 Preparation duties -- 15.3 Clothing-up and napkin folding -- 15.4 Laying covers for table service and assisted service -- 15.5 Preparation for self-service, assisted service and single-point service -- 15.6 Checklists for preparatory tasks -- Chapter 16 Taking customer orders -- 16.1 Personal (or positive) selling -- 16.2 Methods of taking food and beverage orders -- 16.3 Special checks -- 16.4 Variations in order-taking methods -- 16.5 Additional considerations when taking food and beverage orders -- Chapter 17 Bar service skills -- 17.1 Preparation for bar service -- 17.2 Glassware -- 17.3 Popular bar drinks -- 17.4 Non-alcoholic beverages -- cold -- 17.5 Cocktails -- 17.6 Service of wines -- 17.7 Service of beers and ciders -- 17.8 Service of liqueurs -- 17.9 Beverage stock control -- 17.10 Maintain safety and security of cellars -- 17.11 Prepare kegs, casks and gas for use -- 17.12 Clean drink dispense lines. Chapter 18 Food and beverage service skills -- 18.1 Table service -- 18.2 Silver service -- 18.3 Clearing during service -- 18.4 Service of hot beverages -- 18.5 Service enhancements ('table theatre') -- 18.6 Counter self-service and single-point service -- 18.7 Clearing for counter self-service and single-point service -- 18.8 Function/banquet service -- 18.9 Room service -- 18.10 Lounge service -- 18.11 After-service duties -- Chapter 19 Bookings, billing and payments -- 19.1 Taking bookings -- 19.2 The booking sheet -- 19.3 Procedure for taking bookings -- 19.4 Larger party bookings -- 19.5 Purpose of control systems -- 19.6 Order taking and billing method control systems -- 19.7 Maintaining a payment point -- 19.8 Billing methods -- 19.9 Payment methods -- 19.10 Sales summary sheets -- 19.11 Performance measures -- |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Ensure you have all the essential skills and support you'll need to succeed for the latest Level 1 Certificate and Level 2 Diploma in Professional Food and Beverage Service. Specifically designed with Level 1 and Level 2 learners in mind, this resource explains all key concepts clearly, and the topics are mapped carefully to both the NVQ and VRQ in Professional Food and Beverage Service at Levels 1 and 2 so you can find what you need easily. - Follow the structure of the units in each qualification with chapter headings and subheadings matched to the qualifications. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
FOOD SERVICE |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Lillicrap, Dennis;Weekes, Suzanne |
| Relator term |
co-author;co-author |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
