Chapter 5
Food Preparation and
Service 110
The Menu 111
Types of Menus 112
Parts of the Menu 113
Pricing 113
Menu Planning 114
Food Production 117
Standardized Recipes 118
Preparation 118
Cooking Methods 120
Beverage Preparation 120
Alice Waters—The Delicious Revolution 121
Presentation 122
Plating 123
Portion Control 123
Art 123
Serving 126
Styles of Service 126
Setup 127
Serving Food 127
Chapter 6
Front- and Back-of-the-
House 132
General Manager 133
Front-of-the-House Functions 133
Seating 133
Sales 136
Transmitting Orders 137
Walter Cotta—Executive Chef Cooks Up
Rave Reviews 142
Serving 143
Bussing 143
Payment 143
Front-of-the-House Staff 143
Managers 143
Host or Hostess 144
Servers 144
Bussers 144
Cashiers 144
Back-of-the-House Functions 145
Back-of-the-House Staff 146
Managers 146
Steward 148
Food Preparers 149
Chapter 7
Hotel Food and Beverage
Services 152
Organization 153
Banquet Department 153
Booking the Banquet 154
Banquet Department Staff 158
Roberto Alicea—Young Chef with Flavor 161
Banquet Service 162
Types of Service 162
Decor and Table Settings 164
Setup 165
Breakdown 167
Room Service 168
Room Service Staff 168
Beverage Department 168
Beverage Department Staff 169
Contents
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