Английский язык гостиничное дело и общественное питание учебник (Анюшенкова Ольга Николаевна) ; Инфра-М, 2022

Предисловие
Список сокращений
Part I. Catering Industry
Unit 1. Tourism and Hospitality
Text A. Hospitality and Catering / Food & Beverage
(F&B) Industry
Text B. Sectors of Catering Industry
Text C. Catering Establishments
Unit 2. Foodservice Operations
Text A. Foodservice Cycle
Text B. Types of Foodservice Establishments
Text C. Customer Satisfaction of F&B
PART II. Food and Beverage Service Personnel
Unit 1. Directors/Managers and Restaurant Staff
Unit 2. Bar and Room Service Staff
Unit 3. Banquet Staff, Carver, Cashier, Counter
Assistants, and Table Clearers
Unit 4. Aboyeur (Barker)
Unit 5. Features of Food and Beverage Service
Personnel
Unit 6. Personal Hygiene and Appropriate Clothing
Unit 7. Basic Etiquette for F&B Service Personnel
Unit 8. Coordination F&B with Other Departments
PART III. Food and Beverage Service Areas
Unit 1. Back-of-house Areas
Text A. Stillroom
Text B. Silver Room / Plate Room and Snack Bar
Unit 2. Hotplate
Unit 3. Wash-up
Part IV. Food and Beverage Equipment
Unit 1. Furniture
Unit 2. Disposables
Unit 3. Linen
Unit 4. Glassware
Unit 5. Crockery
Unit 6. Tableware (Flatware, Cutlery, and Hollowware)
Unit 7. Bar.
Unit 8. Automatic Vending
PART V. Food and Beverage Production and Service
Methods
Unit 1. Food Production Methods
Unit 2. Food and Beverage Service Methods. Overview
Unit 3. Types of Table Services
Unit 4. Preparation for Service
Unit 5. Table Setting
Unit 6. Sequence of Service
Text A. Greeting, Seating, and Serving Main Course
Text B. Serving Desserts, Accepting Payments, and
Farewell Guests
Unit 7. Self-Service and Assisted Service (Buffet
Service and Cafeteria)
Unit 8. Specialized Service
Text A. Gu^ridon Service
Text B. Tray and Lounge Service
Text C. Room Service.
Text D. Room Service Procedures
Text E. Single Point Service
Unit 9. Methods of Order Taking
Part VI. Menus and Accompaniments
Unit 1. Origin and Types of Menus
Unit 2. French Classical Menu -
Unit 3. Accompaniments
Unit 4. Health, Cultural, and Religious Dietary
Requirements to the Menu
PART VII. Beverages. Non-alcoholic and Alcoholic
Unit 1. Alcoholic Beverages
Text A. Type of Alcoholic Beverages
Text B. Distilled Beverages
Text C. Compound Beverages
Text D. Cocktails, Mixed Drinks, and Bitters
Unit 2. Serving Wines
Text A. Opening a Bottle of Wine
Text B. Tasting Wine
Text C. Pouring Wine and Offering a Second Bottle of
Wine
Text D. Procedure for Serving Sparkling Wine
Unit 3. Reading a Wine Label
Unit 4. Matching Food with Wine and Other Drinks
Unit 5. Non-alcoholic Beverages
Text A. Cold Drinks
Text B. Hot Drinks
Part VIII. Safety and Security
Unit 1. Fire Prevention and Fire Fighting Systems
Text A. Classes of Fire
Text B. Types of Fire Extinguishers
Text C. Fire Control Equipment
Unit 2. Accidents
Unit 3. First Aid -
Unit 4. Security -
Text A. Providing Security
Text B. Security Systems
Text C. Lost Property, Bomb Threats, Violence, Drug
Abuse, and Death on the Premises
Part IX. Cleaning, Pollution, and Waste Management,
Pest Control
Unit 1. Cleaning
Unit 2. Dealing with Waste
Unit 3. Pollution
Text A. Types of Pollution
Text B. Solid Waste Disposal
Text C. Liquid Waste (Sewage) Disposal
Unit 4. Pest Control
Part X. Work in the F&B Industry
Unit 1. Careers in Food & Beverage
Unit 2. Applying for a Job
Text A. Recruitment
Text B. How to Find the Right Job
Text C. Preparing for a Job Interview
Text D.Tips fora Successful Interview
Unit 3. Modern and Cool Jobs in the Food Industry
Приложения
Терминология сферы общественного питания
Образцы резюме
Таблица неправильных глаголов
Библиографический список