TAILIEUCHUNG - Food and Beverage Service

The content of the book has been structured to follow a logical progression from the underpinning knowledge of food and beverage operations, service areas and equipment, menus and beverages, through to interpersonal and technical service skills, advanced technical skills and then on to key supervisory aspects. An explanation of how information can be found in the book is given in the section ‘How to use this book’. This section also contains a master reference chart, which summarises the tasks and duties for staff working in food and beverage service and identifies where to find relevant information within the book. | FOOD AND BEVERAGE E SERVICE 10 TH EDITION John Cousins Suzanne WeekesPL Guest contributors M John Dunning Cathy MacArthur SA 1 06 06 20 5 21 PM Every effort has been made to trace all copyright holders but if any have been inadvertently overlooked the Publishers will be pleased to make the necessary arrangements at the first opportunity. Although every effort has been made to ensure that website addresses are correct at time of going to press Hodder Education cannot E be held responsible for the content of any website mentioned in this book. It is sometimes possible to find a relocated web page by typing in the address of the home page for a website in the URL window of your browser. Hachette UK s policy is to use papers that are natural renewable and recyclable products and made from wood grown in well-managed forests and other controlled sources. The logging and manufacturing processes are expected to conform to the environmental regulations of the country of origin. Orders please contact Bookpoint Ltd 130 Park Drive Milton Park Abingdon Oxon OX14 4SE. Telephone 44 0 1235 827827. ISBN 978 1 3983 0015 6 Third edition published in 1990 Fourth edition published in 1994 Fifth edition published in 1998 Sixth edition published in 2002 Seventh edition published in 2006 Eighth edition published in 2010 Ninth edition published in 2014 PL Fax 44 0 1235 400401. Email education@ Lines are open from 9 . to 5 . Monday to Saturday with a 24-hour message answering service. You can also order through our website John Cousins Suzanne Weekes and Dennis Lillicrap 2020 First published in 1971 Second edition published in 1983 M This edition published in 2020 by Hodder Education An Hachette UK Company Carmelite House 50 Victoria Embankment London EC4Y 0DZ This revised and updated edition has been prepared by John Cousins and Suzanne Weekes. SA Impression number 10 9 8 7 6 5 4 3 2 1 .

• Ẩm thực
• Food and Beverage Service
• Food service operations
• Key service conventions
• Menu knowledge
• Tasting techniques
• Service methods
• Food and wine service
• The foodservice industry
• Food and beverage service methods
• Safe and sensible drinking
• Vietnam tourism occupational standards
• The restaurant for food service
• Serve food at table
• Serve drinks and accompaniments
• Monitor food and beverage service
• The beverage service world
• Beverage service
• The beverage industry
• Food service operation
• The planning stage
• Alcoholic beverage production
• Wine fundamentals
• Clearing during service
• Clearing following service
• The service of breakfast and afternoon tea
• Hospital tray service
• Tiêu chuẩn nghề Du lịch Việt Nam
• Food service
• Security equipment
• Manage food
• Beverage operations
• Operate basic security equipment
• Manage food and beverage operations
• Plan the workforce
• Process financial transactions
• Take reservations
• Room service
• Food cost control
• Beverage cost control
• Cost control
• foodservice management
• Food service management
• Monitoring food
• Beverage product costs
• Managing food
• Beverage pricing
• Revenue control system
• Forecasting food sales