Food and Drink Service
Seiten
1996
|
2nd Revised edition
Cengage Learning Vocational (Verlag)
978-0-333-65116-2 (ISBN)
Cengage Learning Vocational (Verlag)
978-0-333-65116-2 (ISBN)
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Covers food and drink service units at NVQ/SVQ levels 1 and 2, as well as table/tray, counter and take-away service (level 1) and restaurant service (level 2). The free-standing unit on silver service is also included. The book provides activities such as quizzes, case studies and role plays.
This text covers food and drink service units at NVQ/SVQ levels 1 and 2, as well as table/tray, counter and take-away service (level 1) and restaurant service (level 2). The free-standing unit on silver service is also included. The approach is practical and relevant to the needs of the industry today. Activities such as quizzes, case studies and role plays encourage readers to gain useful workplace information and the ability to adapt this to changing circumstances. The book is suitable for work and college-based training, as well as for open learning and self-study. Roy Hayter was series editor of the "HCTC/Macmillan Mastercraft" books and the accompanying videos. This second edition includes: practice questions aimed at the main method of assessment for this level of student; more practical activities; coverage of counter and take-away service, drink and food service in licenced premises, and trolley and vending operations; and particular emphasis on health and safety issues, relating hygiene, safety and security to good customer service.
This text covers food and drink service units at NVQ/SVQ levels 1 and 2, as well as table/tray, counter and take-away service (level 1) and restaurant service (level 2). The free-standing unit on silver service is also included. The approach is practical and relevant to the needs of the industry today. Activities such as quizzes, case studies and role plays encourage readers to gain useful workplace information and the ability to adapt this to changing circumstances. The book is suitable for work and college-based training, as well as for open learning and self-study. Roy Hayter was series editor of the "HCTC/Macmillan Mastercraft" books and the accompanying videos. This second edition includes: practice questions aimed at the main method of assessment for this level of student; more practical activities; coverage of counter and take-away service, drink and food service in licenced premises, and trolley and vending operations; and particular emphasis on health and safety issues, relating hygiene, safety and security to good customer service.
Working in food and drink service; customer care in food and drink service; personal hygiene, safety and security in food and drink service; cleaning and storing food service equipment; taking payment for food and drinks; take-away service; counter service; vending service; tray service; trolley service; conveyor-belt assembly of meals; table service; silver service; carvery and buffet service; wine service; table drink service; reviewing your performance;
| Zusatzinfo | colour and b&w illustrations |
|---|---|
| Verlagsort | Andover |
| Sprache | englisch |
| Maße | 210 x 297 mm |
| Gewicht | 413 g |
| Themenwelt | Weitere Fachgebiete ► Handwerk |
| ISBN-10 | 0-333-65116-2 / 0333651162 |
| ISBN-13 | 978-0-333-65116-2 / 9780333651162 |
| Zustand | Neuware |
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