, FOOD AND
BEVERAGE
SERVICE N I n T H DE I O n
John Cousins
Dennis Lillicrap
Suzanne Weekes
_807954_FoodBeverage_BOOK.indd 1 22/04/2014 17:36
, Contents
Acknowledgements vii
How to use this book and master reference chart viii
Master reference chart ix
Introduction xii
Chapter 1 The foodservice industry
1.1 Sectors of the foodservice industry 2
1.2 Food and beverage operations 6
1.3 The meal experience 10
1.4 Customer service 11
1.5 Food production methods 14
1.6 Food and beverage service methods 15
1.7 Food and beverage personnel 20
Chapter 2 Staff attributes, skills and knowledge
2.1 Success in food and beverage service 27
2.2 Attributes of food and beverage service personnel 27
2.3 Key service conventions 30
2.4 Essential technical skills 33
2.5 Interpersonal skills 40
2.6 Health, safety and security 48
Chapter 3 Food and beverage service areas and
equipment
3.1 Design and purchasing factors 55
3.2 Stillroom 55
3.3 Hotplate 57
3.4 Wash-up 59
3.5 Colour and lighting considerations 61
3.6 Bar 62
3.7 Furniture 67
3.8 Linen 70
3.9 Crockery 71
3.10 Tableware (flatware, cutlery and hollow-ware) 75
3.11 Glassware 79
3.12 Disposables 83
3.13 Automatic vending 85
iii
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, Chapter 4 The menu, menu knowledge and
accompaniments
4.1 Purpose of the menu 90
4.2 Classic menu sequence 90
4.3 Classes of menu 92
4.4 Menu development 97
4.5 Menu and service knowledge 101
4.6 Hors d’oeuvres and other appetisers 106
4.7 Soups 109
4.8 Egg dishes 111
4.9 Pasta and rice dishes 112
4.10 Fish dishes 113
4.11 Meats, poultry and game 114
4.12 Potatoes, vegetables and salads 117
4.13 Cheese 119
4.14 Sweets 123
4.15 Savouries 125
4.16 Dessert (fresh fruit and nuts) 126
Chapter 5 Beverages – non-alcoholic and alcoholic
5.1 Tea 128
5.2 Coffee 132
5.3 Chocolate 143
5.4 Other stillroom beverages 144
5.5 Checking and cleaning beverage making equipment 145
5.6 Non-alcoholic bar beverages (soft drinks) 146
5.7 Wine and drinks lists 149
5.8 Cocktails and mixed drinks 155
5.9 Bitters 157
5.10 Wine 158
5.11 Spirits 172
5.12 Liqueurs 175
5.13 Beer 177
5.14 Cider and perry 179
5.15 Tasting techniques 180
5.16 Matching food with wine and other drinks 184
5.17 Safe, sensible drinking 189
iv
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BEVERAGE
SERVICE N I n T H DE I O n
John Cousins
Dennis Lillicrap
Suzanne Weekes
_807954_FoodBeverage_BOOK.indd 1 22/04/2014 17:36
, Contents
Acknowledgements vii
How to use this book and master reference chart viii
Master reference chart ix
Introduction xii
Chapter 1 The foodservice industry
1.1 Sectors of the foodservice industry 2
1.2 Food and beverage operations 6
1.3 The meal experience 10
1.4 Customer service 11
1.5 Food production methods 14
1.6 Food and beverage service methods 15
1.7 Food and beverage personnel 20
Chapter 2 Staff attributes, skills and knowledge
2.1 Success in food and beverage service 27
2.2 Attributes of food and beverage service personnel 27
2.3 Key service conventions 30
2.4 Essential technical skills 33
2.5 Interpersonal skills 40
2.6 Health, safety and security 48
Chapter 3 Food and beverage service areas and
equipment
3.1 Design and purchasing factors 55
3.2 Stillroom 55
3.3 Hotplate 57
3.4 Wash-up 59
3.5 Colour and lighting considerations 61
3.6 Bar 62
3.7 Furniture 67
3.8 Linen 70
3.9 Crockery 71
3.10 Tableware (flatware, cutlery and hollow-ware) 75
3.11 Glassware 79
3.12 Disposables 83
3.13 Automatic vending 85
iii
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, Chapter 4 The menu, menu knowledge and
accompaniments
4.1 Purpose of the menu 90
4.2 Classic menu sequence 90
4.3 Classes of menu 92
4.4 Menu development 97
4.5 Menu and service knowledge 101
4.6 Hors d’oeuvres and other appetisers 106
4.7 Soups 109
4.8 Egg dishes 111
4.9 Pasta and rice dishes 112
4.10 Fish dishes 113
4.11 Meats, poultry and game 114
4.12 Potatoes, vegetables and salads 117
4.13 Cheese 119
4.14 Sweets 123
4.15 Savouries 125
4.16 Dessert (fresh fruit and nuts) 126
Chapter 5 Beverages – non-alcoholic and alcoholic
5.1 Tea 128
5.2 Coffee 132
5.3 Chocolate 143
5.4 Other stillroom beverages 144
5.5 Checking and cleaning beverage making equipment 145
5.6 Non-alcoholic bar beverages (soft drinks) 146
5.7 Wine and drinks lists 149
5.8 Cocktails and mixed drinks 155
5.9 Bitters 157
5.10 Wine 158
5.11 Spirits 172
5.12 Liqueurs 175
5.13 Beer 177
5.14 Cider and perry 179
5.15 Tasting techniques 180
5.16 Matching food with wine and other drinks 184
5.17 Safe, sensible drinking 189
iv
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