Advanced Food Service
Seiten
1992
Nelson Thornes Ltd (Verlag)
978-0-7487-1107-9 (ISBN)
Nelson Thornes Ltd (Verlag)
978-0-7487-1107-9 (ISBN)
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Emphasizing the importance of restaurateurs, maitres d'hotel and skilled waiters - especially in the upper/middle-priced and luxury levels of both Western and other traditions - this book is for practising waiters and those learning restaurant service as part of a college catering course.
This is a comprehensive handbook on the preparation and service of food in the restaurant. It contains information on the background and development of classical dishes completed in the restaurant, details on food, including cooking times, commodities and accompaniments and step-by-step guidance on service procedures. The first section also addresses the new role of waiting staff in providing an enhanced dining experience for customers. The book will be useful to college students on City and Guilds Food Service Courses at Levels 3 and 4, HCIMA Food and Beverage Operations and BTEC National and HN Diploma in Hotel and Catering Operations.
This is a comprehensive handbook on the preparation and service of food in the restaurant. It contains information on the background and development of classical dishes completed in the restaurant, details on food, including cooking times, commodities and accompaniments and step-by-step guidance on service procedures. The first section also addresses the new role of waiting staff in providing an enhanced dining experience for customers. The book will be useful to college students on City and Guilds Food Service Courses at Levels 3 and 4, HCIMA Food and Beverage Operations and BTEC National and HN Diploma in Hotel and Catering Operations.
Part 1 The product and its sale force: influences on the restaurant product; service styles and waiting skills; factors in merchandising. Part 2 Equipment, ingredients and procedures: equipment for side table and trolley work; flambage and lamp cookery techniques; ingredients and their use; carving techniques; salad and vegetable service; preparation and service of fruit. Part 3 Service of courses and dishes: hors d'oeuvres; soups; egg, pasta and rice dishes; fish dishes; meat and poultry dishes; final course - entremets sucres, cheeses, savouries. Part 4 Gueridon dishes - recipes and methods: hors d'oeuvres; soups; fish dishes; main courses; vegetables; fondues; entremets sucres. Appendix - foods in season.
| Erscheint lt. Verlag | 1.2.1992 |
|---|---|
| Illustrationen | Linda Herd |
| Zusatzinfo | b&w line drawings, diagrams, glossary, index |
| Verlagsort | Oxford |
| Sprache | englisch |
| Maße | 200 x 248 mm |
| Themenwelt | Weitere Fachgebiete ► Handwerk |
| ISBN-10 | 0-7487-1107-4 / 0748711074 |
| ISBN-13 | 978-0-7487-1107-9 / 9780748711079 |
| Zustand | Neuware |
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