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Food and Beverage Service S/NVQ Levels 1 & 2 Paperback – 3 Aug 2009

5.0 out of 5 stars 3 customer reviews

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Product details

  • Paperback: 250 pages
  • Publisher: CENGAGE Learning; 1 edition (3 Aug. 2009)
  • Language: English
  • ISBN-10: 1408007428
  • ISBN-13: 978-1408007426
  • Product Dimensions: 22.2 x 2.5 x 27.9 cm
  • Average Customer Review: 5.0 out of 5 stars 3 customer reviews
  • Amazon Bestsellers Rank: 416,755 in Books (See Top 100 in Books)
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Product description


1. Maintain a safe, hygienic and secure working environment 2. Contribute to effective teamwork 3. Give customers a positive impression of yourself and your organisation 4. Maintain food safety when storing holding and serving food Food Service 5. Prepare, serve and clear areas for table/tray service 6. Provide a trolley service 7. Assemble meals for distribution via conveyor belt 8. Clean and store crockery and cutlery 9. Prepare, serve and clear areas for counter/takeaway service 10. Prepare and clear areas for table service 11. Serve food at the table 12. Provide a silver service 13. Provide a buffet/carvery service 14. Maintain and deal with payments Drinks Service 15. Prepare and clear the bar and drinks service area 16. Serve alcoholic and soft drinks 17. Prepare and serve cocktails 18. Prepare and serve wines 19. Prepare cellars and kegs 20. Clean drinks dispense lines 21. Receive, handle and store drinks stock 22. Maintain a vending machine 23. Prepare and serve dispensed and instant hot drinks 24. Prepare and serve hot drinks using specialist equipment Prelims and End matter Glossary of Culinary Terms and Beverages - and Prelims (foreword, dedication, about the qualification etc)

About the Author

Gary Hunter is Head of Culinary Arts at Westminster Kingsway College (CoVE). A qualified lecturer with 12 years' experience in teaching levels 1-4, he is also a leading Chef Patissier and Chocolatier, winning numerous gold medals.

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