Food and Beverage Service S/NVQ Levels 1 & 2 1e

Zoe Adjey, Westminster Kingsway College Gary Hunter, Westminster Kingsway College 362pp Published by Cengage Learning EMEA, ©2009 Available Now £25.99

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Food and Beverage Service is THE book to help students develop their professional skills in the hospitality industry. Written by authors with years of experience in industry and training, you can be confident that this comprehensive textbook will cover everything that learners need to know for their level 1 and 2 S/NVQ food and beverage service course.

Features

• User friendly and easy to navigate with each chapter covering a specific S/NVQ unit
• Packed full of colour images and step-by-step photo sequences to walk learners through key techniques and processes and provide a handy reference
• Bursting with helpful advice and top tips from the authors and other leading industry figures
• Designed to help students retain essential knowledge with bite-sized ''Remember'' boxes and ''Health and Safety Tips''
• Useful in allowing learners to test understanding of key topics with end of chapter assessments and projects

1. Maintain a safe, hygienic and secure working environment
2. Contribute to effective teamwork
3. Give customers a positive impression of yourself and your organisation
4. Maintain food safety when storing holding and serving food

Food Service

5. Prepare, serve and clear areas for table/tray service
6. Provide a trolley service
7. Assemble meals for distribution via conveyor belt
8. Clean and store crockery and cutlery
9. Prepare, serve and clear areas for counter/takeaway service
10. Prepare and clear areas for table service
11. Serve food at the table
12. Provide a silver service
13. Provide a buffet/carvery service
14. Maintain and deal with payments

Drinks Service

15. Prepare and clear the bar and drinks service area
16. Serve alcoholic and soft drinks
17. Prepare and serve cocktails
18. Prepare and serve wines
19. Prepare cellars and kegs
20. Clean drinks dispense lines
21. Receive, handle and store drinks stock
22. Maintain a vending machine
23. Prepare and serve dispensed and instant hot drinks
24. Prepare and serve hot drinks using specialist equipment
Prelims and End matter
Glossary of Culinary Terms and Beverages - and Prelims (foreword, dedication, about the qualification etc)

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Zoe Adjey


Gary Hunter
Gary Hunter is Head of Culinary Arts at Westminster Kingsway College (CoVE). A qualified lecturer with 12 years' experience in teaching levels 1-4, he is also a leading Chef Patissier and Chocolatier, winning numerous gold medals.