Machine generated contents note: ch. 1 The foodservice industry -- 1.1.Sectors of the foodservice industry -- 1.2.Foodservice operations -- 1.3.The meal experience -- 1.4.Food production methods -- 1.5.Food and beverage service methods -- 1.6.Food and beverage service personnel -- ch. 2 Staff attributes, skills and knowledge -- 2.1.Success in food and beverage service -- 2.2.Attributes of food and beverage service personnel -- 2.3.Service conventions -- 2.4.Basic technical skills -- 2.5.Interpersonal skills -- 2.6.Health, safety and security -- ch. 3 Food and beverage service areas and equipment -- 3.1.Design and purchasing factors -- 3.2.Stillroom -- 3.3.Hotplate -- 3.4.Wash-up -- 3.5.Colour and lighting considerations -- 3.6.Bar -- 3.7.Furniture -- 3.8.Linen -- 3.9.Crockery -- 3.10.Tableware (flatware, cutlery and hollow-ware) -- 3.11.Glassware -- 3.12.Disposables -- 3.13.Automatic vending -- ch. 4 The menu, menu knowledge and accompaniments -- 4.1.Origin of the menu --

Contents note continued: 4.2.Classic menu sequence -- 4.3.Classes of menu -- 4.4.Influences on the menu -- 4.5.Menu and service knowledge -- 4.6.Hors-d'oeuvre and other appetisers -- 4.7.Soups -- 4.8.Egg dishes -- 4.9.Pasta and rice dishes -- 4.10.Fish dishes -- 4.11.Meats, poultry and game -- 4.12.Potatoes, vegetables and salads -- 4.13.Cheese -- 4.14.Sweets -- 4.15.Savouries -- 4.16.Dessert (fresh fruit and nuts) -- ch. 5 Beverages - non-alcoholic and alcoholic -- 5.1.Tea -- 5.2.Coffee -- 5.3.Other stillroom beverages -- 5.4.Non-alcoholic bar beverages -- 5.5.Wine and drinks lists -- 5.6.Cocktails and mixed drinks -- 5.7.Bitters -- 5.8.Wine -- 5.9.Spirits -- 5.10.Liqueurs -- 5.11.Beer -- 5.12.Cider and perry -- 5.13.Tasting techniques -- 5.14.Matching food with wine and other drinks -- 5.15.Safe, sensible drinking -- ch. 6 The service sequence (table service) -- 6.1.Taking bookings -- 6.2.Preparation for service -- 6.3.The order of service (table service) --

Contents note continued: 6.4.Taking customer food and beverage orders -- 6.5.Service of food -- 6.6.Service of alcoholic beverages -- 6.7.Service of non-alcoholic beverages -- 6.8.Clearing during service -- 6.9.Clearing following service -- ch. 7 The service sequence (self service, assisted service and single point service) -- 7.1.Service methods -- 7.2.Preparation for service -- 7.3.The order of service -- 7.4.Clearing during service -- 7.5.Clearing following service -- ch. 8 The service of breakfast and afternoon tea -- 8.1.Breakfast service -- 8.2.Afternoon tea service -- ch. 9 Specialised forms of service -- 9.1.Service in situ -- 9.2.Floor/room service -- 9.3.Lounge service -- 9.4.Hospital tray service -- 9.5.Home delivery -- 9.6.Airline tray service -- 9.7.Rail service -- ch. 10 Enhanced service techniques -- 10.1.Gueridon service -- 10.2.Introduction to carving, jointing and filleting -- 10.3.Rambe lamps, Suzette pans and hotplates --

Contents note continued: 10.4.Hors d'oeuvre and other starters -- 10.5.Salads and dressings -- 10.6.Soups -- 10.7.Hot fish dishes -- 10.8.Steaks and meat dishes -- 10.9.Meat joints -- 10.10.Poultry and game -- 10.11.Sweet dishes -- 10.12.Fresh fruit -- ch. 11 Events -- 11.1.Types of events -- 11.2.Event service staff roles -- 11.3.Event administration -- 11.4.Event organisation -- 11.5.Weddings -- 11.6.Outdoor catering (off-premises catering) -- ch. 12 Supervisory aspects of food and beverage service -- 12.1.Legal considerations -- 12.2.Sales promotion -- 12.3.Customer relations -- 12.4.Staffing levels, staff organisation and training -- 12.5.Food and beverage pricing -- 12.6.Food and beverage revenue control -- 12.7.Beverage control -- 12.8.Performance measures.