The Food and Beverage Handbook

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Juta and Company Ltd, 2004 - Business & Economics - 222 pages
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For anyone working in or studying to become part of the gourmet hospitality industry, this resourceful handbook answers essential questions such as What is a Pink Lady? What type of wine should be served with shellfish?, and Does the soup spoon go on the left or right of the plate? Detailed information on the correct way to serve food, select wine, and greet guests is provided in addition to the fundamentals of social etiquette. Advice on getting a job in the hospitality industry and making the most of an existing career is complemented with assessment questions, assignments, and discussions on security, safety, and cultural awareness.
  

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Contents

Service
3
Telephone handling
7
Standard service etiquette
9
Social skills
14
Cultural awareness
22
Restaurant skills
33
Table service
48
Arranging a function
67
Spirits liqueurs and fortified wines
104
Preparing and serving cocktails
114
General
121
Communication and information
127
Employment
145
Self development
151
Staff training
157
NQF unit standards
169

Carvery or buffet service
75
Ordering stock
82
Maintaining the draught beer dispenser
91
Cocktail recipes
203
More about wine and spirits
214
Copyright

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About the author (2004)

Tracey Dalton is the group systems manager at the Port Elizabeth hotel group in South Africa.

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