Food & beverage service
Subtitle: levels 1 & 2 S/NVQ
By: Zoe Adjey and Gary Hunter ; with contributions from Clare Mannall
Contributors: Hunter, Gary, 1966-; Mannall, Clare
Publisher: Cengage Learning
Published: 2009
Place of publication: London
Language: eng
Number of pages: 362
ISBN-13: 9781408007426
Subjects: Food service management
Other titles: Food and beverage service
Description: This textbook covers everything learners need to know for the level 1 and 2 S/NVQ food and beverage service course. Each chapter covers a specific S/NVQ unit and includes assessments and projects to reinforce learning. Step-by-step photo sequences walk learners thrugh key techniques.
Notes: Includes index.
Table of contents: title: Maintain a safe, hygienic and secure working environment; title: Contribute to effective teamwork; title: Give customers a positive impression of yourself; title: Maintain food safety when storing, holding and serving food; title: Prepare, serve and clear areas for table/tray service; title: provide a trolley service; title: Assemble meals for distribution via conveyor belt; title: Clean and store crockery and cutlery; title: Prepare, serve and clear areas for counter/ take-away service; title: Prepare and serve areas for table service; title: Serve food at the table; title: Provide a silver service; title: Provide a carvery/buffet service; title: Maintain and deal with payments; title: Prepare and clear the bar and drinks service area; title: Serve alcoholic and soft drinks; title: Prepare and serve cocktails; title: Prepare and serve wines; title: maintain cellars and kegs; title: Clean drink dispense lines; title: receive, handle and store drinks stock; title: Maintain a vending machine; title: Prepare and serve dispensed and instant hot drinks; title: Prepare and serve hot drinks.