Learning about food and beverage service /
John Cousins, Robert Smith.
- London : Hodder & Stoughton, c1998.
- vi, 121 p. : ill. ; 25 cm.
Contents;
Section 1: Working in the food and beverage service industry What is food and beverage service? What types of operations are there? What needs do customers have? etc.
Section 2: Using this book and identifying your learning needs Who should use this book? How can this book be used? What are NVQs? etc.
Section 3: Recording your learning activities and achievements What is a portfolio? What are learning activities and how do I record my learning and achievements?
Section 4: Appreciating customer needs
Section 5: Health, safety and security Maintaining personal health and hygiene Maintaining a safe environment Maintaining a secure environment etc.
Section 6: Service areas, equipment and product knowledge Finding your way around the service areas Using equipment Developing your product knowledge
Section 7: Developing service skills Developing interpersonal skills Preparation for service Taking bookings etc.
Section 8: Developing specialised service skills Breakfasts Afternoon teas Room service etc.
Section 9; Working in function catering Preparing for and serving at functions Contribute to function administration Contribute to function organization
Section 10: Developing supervisory abilities Supervise food and beverage operations within licensing laws Contributing to the control of food and beverage operations Maintaining the cleaning programme in own area etc.