Considered the standard reference book for food and drink service
Clear, legible and easy to use
Authoritative content, updated to reflect current international trends
A single reference point for different levels of qualification and competence - from level 1 through to level 3 and beyond
Written by a team of acknowledged experts in food and beverage service, including John Cousins, consultant and international authority on food and beverage operations and hospitality management
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
Valuable reference source for those working in food and beverage service
Meet 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 Author
Dennis Lillicrap - Consultant and trainer in food and beverage service. Formerly Senior Lecturer in Food and Beverage Service at Thames Valley University.
John Cousins - Consultant and international authority on food and beverage operations and hospitality management. The Director of The Food and Beverage Training Company.
Contributors: Consultant editor Suzanne Weeks - Lecturer in Food and Drink Service, Thames Valley University.
Contents
The foodservice industry
Staff attributes, skills and knowledge
Food and beverage service areas and equipment
The menu, menu knowledge and accompaniments
Beverages: non-alcoholic and alcoholic
The service sequence: table service
The service sequence: self service, assisted service and single point service
The service of breakfast and afternoon tea
Specialised forms of service
Enhanced service techniques
Events
Supervisory aspects of food and beverage service
Annex A: Glossary of cuisine and service terms
Annex B: Cocktail and mixed drink listing and recipes
