Part A: Food and Beverage Service Operations
1. Introduction
2. Food and Beverage Organizational Structure
3. Food and Beverage Service Equipment
4. Food and Beverage Department Coordination
5. Restaurant Operations
6. Room Service Operations
7. Technical Proficiency
8. Banquet
9. Meals and Menu
10. French Classical Menu
11. Guéridon and Carving
12. Types of Service
13. Introduction to Beverages
14. Non-Alcoholic Beverages
15. Fermented Beverage – Wine
16. Old Wine World
17. New Wine World
18. Brewed Beverage: Beer
19. Distilled Beverages: Spirits
20. Brown Spirits
21. White Spirits
22. Liqueurs, Aperitifs, Vermouths, Bitters and Other Spirits
23. Introduction to Bar 317
24. Tobacco Products (Cigar and Cigarette)
25. Sales/Revenue Control
Part B: Food and Beverage Production Operations
27. Introduction to Cuisine
28. Introduction to Kitchen Organization
29. Fundamentals of Food Production
30. Stocks, Soups and Sauces
31. Fruit and Vegetable Cookery
32. Egg Cookery
33. Seafood Cookery
34. Poultry Cookery
35. Meat Cookery
36. Game Cookery
37. Dairy Products
38. Rice, Cereals, Pulses and Pasta Cookery
39. Introduction to Basic Ingredients
40. Shortenings (Fats and Oils)
41. Supporting Agents
42. Herbs and Spices
43. Basic Gravies, Curries and Sauces
44. Salad and Salad Dressing
45. Food Plating and Presentation
46. Nutrition
47. Basics of Bakery
48. Cold Kitchen
49. Safety and Hygiene
50. The Power of Skills Bibliography
Index

• Learning aids include learning objectives, examples, key terms and review questions.
• Every service operation has been given in a step-wise manner following the standard operating procedure in the industry.
• Scroll boxes have been used creatively to present important and interesting facts.
• Well-labeled diagrams have been used profusely to aid understanding of the concepts