Cover -- Book title -- Copyright -- Contents -- Introduction to the tenth edition -- Acknowledgements -- How to use this book -- Master reference chart -- Chapter 1 The food service industry -- 1.1 Sectors of the food service industry -- 1.2 Food service operations -- 1.3 The meal experience -- 1.4 Customer service -- 1.5 Food production methods -- 1.6 Food and beverage service methods -- 1.7 Food and beverage service personnel -- 1.8 The food service industry and the environment -- Chapter 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 Key service conventions -- 2.4 Essential technical skills -- 2.5 Interpersonal skills -- 2.6 Dealing with incidents during service -- 2.7 Health, safety and security -- Chapter 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 -- Chapter 4 The menu, menu knowledge and accompaniments -- 4.1 Purpose of the menu -- 4.2 Menu sequence -- 4.3 Classes of menu -- 4.4 Menu development -- 4.5 Menu and service knowledge -- 4.6 Appetisers/starters -- 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 Vegetarian dishes -- 4.13 Potatoes, vegetables and salads -- 4.14 Cheese -- 4.15 Sweets/desserts -- 4.16 Savouries -- 4.17 Fresh fruit and nuts -- Chapter 5 Beverages - non-alcoholic and alcoholic -- 5.1 Wine and drinks lists -- 5.2 Tea -- 5.3 Coffee -- 5.4 Chocolate -- 5.5 Other stillroom beverages -- 5.6 Checking and cleaning beverage-making equipment.

5.7 Non-alcoholic bar beverages (soft drinks) -- 5.8 Alcohol and safe, sensible drinking -- 5.9 Wine -- 5.10 Beer -- 5.11 Cider and perry -- 5.12 Spirits -- 5.13 Liqueurs -- 5.14 Bitters -- 5.15 Cocktails and mixed drinks -- 5.16 Tasting techniques -- 5.17 Matching food with wine and other drinks -- Chapter 6 Preparation and order of service for table service -- 6.1 Taking bookings -- 6.2 Preparation for service -- 6.3 Taking customer food and beverage orders -- 6.4 The order of service -- 6.5 Silver service and service enhancements -- 6.6 Service of alcoholic beverages -- 6.7 Service of non-alcoholic beverages -- 6.8 Clearing during service -- 6.9 Clearing following service -- Chapter 7 Preparation and order of service for 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 -- Chapter 8 The service of breakfast and afternoon tea -- 8.1 Breakfast service -- 8.2 Afternoon tea service -- Chapter 9 Specialised service methods -- 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 -- Chapter 10 Enhanced service techniques -- 10.1 Guéridon service -- 10.2 Introduction to carving, jointing and filleting -- 10.3 Flambé lamps, Suzette pans and hotplates -- 10.4 Appetisers and 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 -- Chapter 11 Events, conferencing and banqueting -- 11.1 Types of events -- 11.2 Event service staff roles -- 11.3 Event administration -- 11.4 Event organisation -- 11.5 Weddings -- 11.6 Off-premises catering.

Chapter 12 Supervisory aspects of food and beverage service -- 12.1 Developing supervisory skills -- 12.2 Staffing levels, staff organisation and training -- 12.3 Legal considerations -- 12.4 Customer relations -- 12.5 Food and beverage pricing -- 12.6 Sales promotion -- 12.7 Stock control -- 12.8 Beverage control -- 12.9 Food and beverage revenue control -- 12.10 Performance measures -- Glossary of service terms -- Index.