Food & Beverage Service: Levels 1&2 S/Nvq

Food and Beverage Service levels 182 S/NVQ is a book to help you to develop your professional skills in the hospitality industry. Written by authors with years of experience in industry and training, you can be confident that this comprehensive textbook will tell you everything you need to know for your Level 1 and 2 S/NVQ food and beverage service course. Covering all the classic, creative and up-to-date skills and techniques and including dozens of full colour images, Food and Beverage Service levels 182 S/NVQ will help you to make sure you succeed in the hospitality industry.

Supporting you every step of the way as you complete your course, Food and Beverage Service levels 182 S/NVQ is:

Written with the learner in mind so that all the instructions and key objectives are clear and:, easy to follow.

User friendly and easy to navigate with each chapter covering a specific S/NVQ unit.

Packed full of colour images and step-by-step photo sequences to walk you through key techniques and processes and provide a handy reference.

Bursting with helpful advice and top tips from the authors and including profiles of other leading industry figures.

Designed to help you retain essential knowledge with bite-sized Remember boxes and Health and Safety tips.

There to help you test your understanding of key topics with end of chapter assessments and projects.

The author team is from Westminster Kingsway College. Zoe Adjey, Gary Hunter and Clare Mannall provide the benefits of their expertise, gained from years of working in the industry and from teaching Level 1 and 2 qualifications.

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)