Table of Contents

• : Investigating the catering and hospitality industry
• • : The hospitality industry
  • : Food and beverage operations
• : Underpinning knowledge and skills
• • : Service areas and equipment
  • : Cellar work
  • : Applying personal workplace skills
  • : Legislation in food and beverage service
  • : Health, safety and security
  • : Food safety
  • : Principles of customer service
• : Menu and beverage product knowledge
• • : Menus and menu planning
  • : Menu knowledge
  • : Wine and drink lists
  • : Non-alcoholic beverages (soft drinks)
  • : Hot beverages
  • : Alcoholic beverages
• : Service skills
• • : Essential technical skills
  • : Preparation for service
  • : Taking customer orders
  • : Food service skills
  • : Beverage service skills
  • : Bookings, billings and revenue control
• : Annex: Cocktails and mixed drinks

Promotional Information

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About the Author

John Cousins is a consultant and international authority on food and beverage operations and hospitality management and is the Director of The Food and Beverage Training Company.

Dennis Lillicrap is a consultant and trainer in food and beverage service. He was formerly Senior Lecturer in Food and Beverage Service at Thames Valley University.

Suzanne Weekes is Senior Lecturer in Hospitality Management and Licensing Law at the London School of Hospitality and Tourism, University of West London.