Main topics of study:

Staff & Workplace:

• Restaurant Service in Catering Context
• Waiting Staff & Kitchen Support
• Conduct & Appearance
• Restaurant & Equipment
• Ancillary Sections & Services
• Preparing the Restaurant

Meals & Menus:

• Menu Trends & Composition
• Function Menu Making
• Food & Menu Terms
• Cookery as Product Knowledge

Main Meal Service:

• Preparing for Service
• Guest Reception & Orders
• Forms of Service
• Procedures & Techniques
• Serving Courses & Dishes

Control, Functions & Other Services:

• Checking, Control & the Bill
• Functions & Outside Catering
• Breakfast, Lounge & Floor Service

Liquor & Tobacco:

• Table Wine & Wine Lists
• Equipment & Handling
• Serving & Selling
• Drinks, Licensing & Tobacco

Reading List

Main Text:

Food & Beverage Service – Lillicrap, Cousins & Smith (Hodder & Stoughton)