Includes index.

Introduction --
Acknowledgements --
The structure of the book and how to use it --
Structure of the book --
How to use this book --
City & Guilds Level 1 and Level 2 --
qualification mapping --
Level 1 and Level 2 NVQ/SVQ --
qualification mapping --
Dynamic Learning teaching and learning resources for food and beverage service --
Part A: Investigating the catering and hospitality industry --
Chapter 1 Employability in the catering and hospitality industry --
1.1 The catering and hospitality industry --
1.2 Sectors of the hospitality industry --
1.3 Staffing and organisation structures --
1.4 Food and beverage service job roles --
1.5 Employment in the hospitality industry --
1.6 Key factors for success in food and beverage service --
1.7 Importance of teamwork --
1.8 Qualifications and training --
Chapter 2 Developing skills for employment --
2.1 The catering and hospitality industry --
2.2 Key influences on the hospitality industry --
2.3 Size and scope of the UK hospitality industry --
2.4 Trade and professional associations --
2.5 Legal requirements to work in the hospitality industry --
2.6 Applying for a job --
2.7 Developing a personal development plan --
Part B: Underpinning knowledge and skills --
Chapter 3 Service areas and equipment --
3.1 Importance of design and purchasing factors --
3.2 The stillroom --
3.3 The hotplate --
3.4 The wash-up --
3.5 The bar --
3.6 Furniture --
3.7 Linen --
3.8 Crockery --
3.9 Tableware (flatware, cutlery and hollow-ware) --
3.10 Glassware --
3.11 Disposables --
3.12 Automatic vending --
Chapter 4 Legislation in food and beverage service --
4.1 Importance of legal compliance --
4.2 Health, safety and security --
4.3 Liquor and other licensing --
4.4 Misuse of drugs --
4.5 Smoke-free regulations --
4.6 Legal aspects of the sale of goods --
4.7 Avoiding discrimination. 4.8 Data protection --
Chapter 5 Health, safety and security --
5.1 Maintaining a safe environment --
5.2 Ensuring fire safety --
5.3 Maintaining a secure environment --
Chapter 6 Food safety --
6.1 The importance of keeping food safe --
6.2 Causes of food contamination --
6.3 Cross-contamination --
6.4 Personal hygiene --
6.5 Keeping work areas clean and hygienic --
6.6 Safe food handling practices and procedures --
6.7 Food safety management systems --
Chapter 7 Principles of customer service --
7.1 Customer needs --
7.2 Factors that contribute to the meal experience --
7.3 Providing good customer service --
7.4 Ensuring good customer relations --
7.5 Dealing with incidents during service --
Part C: Food and beverage product knowledge --
Chapter 8 Understanding menus --
8.1 The purpose of the menu --
8.2 Menu development --
8.3 Legal requirements --
8.4 Classes of menu --
8.5 Classic menu sequence --
8.6 Event menus --
8.7 Other types of menus --
Chapter 9 Menu knowledge --
9.1 Main cooking terms used in menus --
9.2 Basic sauces and food items used in service --
9.3 Hors d'oeuvres and other appetisers --
9.4 Soups --
9.5 Egg dishes --
9.6 Pasta and rice dishes --
9.7 Fish dishes --
9.8 Meats, poultry and game --
9.9 Potatoes, vegetables and salads --
9.10 Cheese --
9.11 Sweets --
9.12 Savouries --
9.13 Dessert (fresh fruit and nuts) --
Chapter 10 Wine and drink lists --
10.1 The purpose of wine and drink lists --
10.2 Types of wine and drink lists --
10.3 Content of wine and drink lists --
10.4 General information given on wine and drink lists --
Chapter 11 Non-alcoholic beverages (soft drinks) --
11.1 Aerated waters --
11.2 Spring and mineral waters --
11.3 Squashes --
11.4 Juices --
11.5 Syrups --
11.6 Other non-alcoholic beverages --
Chapter 12 Hot beverages --
12.1 Tea --
12.2 Coffee --
12.3 Chocolate. 12.4 Checking and cleaning beverage-making equipment --
Chapter 13 Alcoholic beverages --
13.1 Alcoholic strength --
13.2 Safe, sensible drinking --
13.3 Cocktails and mixed drinks --
13.4 Wine --
13.5 Spirits --
13.6 Liqueurs --
13.7 Beer --
13.8 Cider and perry --
13.9 Tasting techniques --
13.10 Matching food with wine and other drinks --
Part D: Service skills --
Chapter 14 Service methods, key technical skills and service principles --
14.1 Food and beverage service methods --
14.2 The importance of technical skills --
14.3 Holding and using a service spoon and fork --
14.4 Carrying plates --
14.5 Using a service salver (round tray) --
14.6 Using a service plate --
14.7 Carrying glasses --
14.8 Carrying and using large trays --
14.9 Importance of standard service principles --
14.10 Traditional service principles --
Chapter 15 Preparation for service --
15.1 Preparation for table service --
15.2 Preparation duties --
15.3 Clothing-up and napkin folding --
15.4 Laying covers for table service and assisted service --
15.5 Preparation for self-service, assisted service and single-point service --
15.6 Checklists for preparatory tasks --
Chapter 16 Taking customer orders --
16.1 Personal (or positive) selling --
16.2 Methods of taking food and beverage orders --
16.3 Special checks --
16.4 Variations in order-taking methods --
16.5 Additional considerations when taking food and beverage orders --
Chapter 17 Bar service skills --
17.1 Preparation for bar service --
17.2 Glassware --
17.3 Popular bar drinks --
17.4 Non-alcoholic beverages --
cold --
17.5 Cocktails --
17.6 Service of wines --
17.7 Service of beers and ciders --
17.8 Service of liqueurs --
17.9 Beverage stock control --
17.10 Maintain safety and security of cellars --
17.11 Prepare kegs, casks and gas for use --
17.12 Clean drink dispense lines. Chapter 18 Food and beverage service skills --
18.1 Table service --
18.2 Silver service --
18.3 Clearing during service --
18.4 Service of hot beverages --
18.5 Service enhancements ('table theatre') --
18.6 Counter self-service and single-point service --
18.7 Clearing for counter self-service and single-point service --
18.8 Function/banquet service --
18.9 Room service --
18.10 Lounge service --
18.11 After-service duties --
Chapter 19 Bookings, billing and payments --
19.1 Taking bookings --
19.2 The booking sheet --
19.3 Procedure for taking bookings --
19.4 Larger party bookings --
19.5 Purpose of control systems --
19.6 Order taking and billing method control systems --
19.7 Maintaining a payment point --
19.8 Billing methods --
19.9 Payment methods --
19.10 Sales summary sheets --
19.11 Performance measures --

Ensure you have all the essential skills and support you'll need to succeed for the latest Level 1 Certificate and Level 2 Diploma in Professional Food and Beverage Service. Specifically designed with Level 1 and Level 2 learners in mind, this resource explains all key concepts clearly, and the topics are mapped carefully to both the NVQ and VRQ in Professional Food and Beverage Service at Levels 1 and 2 so you can find what you need easily. - Follow the structure of the units in each qualification with chapter headings and subheadings matched to the qualifications.