The Waiter's Handbook VitalSource eText (4e) : 9781442535244

The Waiter's Handbook VitalSource eText (4e)

Brown, Graham & Hepner, Karon
 
Edition
 
4
ISBN
 
9781442535244
ISBN 10
 
1442535245
Published
 
22/04/2010
Published by
 
Pearson Australia
Pages
 
Format
 
 
Title type
eBook
$45.99
 
 
 
Description

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The fourth edition of The Waiter’s Handbook continues to be an excellent resource for those in the hospitality industry. It has been updated to address the requirements in the new SIT07 Hospitality, Tourism and Events Training Package and changes in the industry.

The book is a comprehensive training guide to modern food and beverage service. It explains the technical and interpersonal skills required by today’s waiters for all types of establishments, from casual bistros to formal dining.

New sections have been added to address changes to the smoking laws and cultural and special dietary requirements. New photographs have also been added to help illustrate key areas of technique in the table service industry.

The glossary has been updated to take in these changes in industry and it continues to explain the food and beverage terminology and the culinary words and phrases from cooking traditions all around the world. It also includes a simple and very helpful guide to pronunciation.

The glossary will aid students in their understanding of both traditional and more modern menus. It makes the book a valuable long-term reference after the technical and service skills have been mastered.

Table of contents
Hospitality and the waiter
The menu
Food service equipment
Food service preparation
Food service procedures: the preliminaries
Taking the orders and correcting the covers
Styles of service: plate service
Silver service
Clearing the table
Other forms of service
Other floor service procedures
The use of the guéridon
Beverage equipment and service knowledge
Beverage product knowledge
Beverage service procedures
Espresso coffee
End-of-service procedures
Room service
Function operations
New to this edition
  • New sections have been added to address changes to the smoking laws and cultural and special dietary requirements
  • New photographs have also been added to help illustrate key areas of technique in the table service industry
  • Updated glossary to reflect changes in industry and it continues to explain the food and beverage terminology, including the culinary words and phrases from cooking traditions all around the world. It also includes a simple and very helpful guide to pronunciation.
Author biography
Graham Brown has had a distinguished career in TAFE and is well known for his work in international hospitality projects. 
 
Karon Hepner is Manager, Hospitality and Business Management, at William Angliss Institute of TAFE in Melbourne, Victoria.
Target audience

SITHCCC029A Prepare foods according to dietary and cultural needs
SITHFAB003A Serve food & beverage to customers
SITHFAB004A Provide food & beverage service
SITHFAB005A Provide table service of alcoholic beverages
SITHFAB008A Provide room service
SITHFAB010A Prepare and serve non-alcoholic beverages
SITHFAB011A Develop and update food and beverage knowledge
SITHFAB012A Prepare and serve espresso coffee
SITHFAB017A Provide guéridon service
SITHFAB018A Provide silver service
SITHIND001A Develop & update hospitality industry knowledge
SITXEVT005A Organise in-house events & functions

Part of:
SITXFIN001A Process financial transactions

Also supports the delivery of the following units that relate to F&B service in work placements:
SITHFAB020A Apply food and beverage skills in the workplace
SITHFAB021A Provide and coordinate food and beverage service
SITHIND003A Provide and coordinate hospitality service

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