1Preface
18312.6.3 Omelet
21 Understanding the Industry
18412.6.4 Poached form of Egg
31.1 A Brief History of Hospitality
18512.6.5 Scrambled Egg
41.2 Role of Innovation
18612.7 References
51.3 Importance of Laws
18713 Service
61.4 The Importance of Training and Development
18813.1 Introduction
71.5 Employee Engagement
18913.2 Services and Customer Expectations
81.6 Hospitality Trends in Today’s World
19013.3 Responsibilities
91.7 References
19113.4 Various kinds of services
102 Hygiene
19213.5 Providing Personal Service
112.1 Introduction
19313.6 Interpersonal Skills
122.2 Microbe
19413.7 Controlling the service operations
132.2.1 Occurrences of Microbes
19513.7.1 The Product Outlook of the Services
142.2.2 Different Species of the Microbes and their Method of Reproduction
19613.7.2 The Process Outlook
152.2.3 Conditions in which a Microbe can Survive
19713.8 Policies of Service
162.3 Food infections and poisoning done by microbes
19813.9 Service Traditions
172.3.1 Impact of Salmonella
19913.10 Employee considered as a Product
182.3.2 Implications of Pusers (Staphylococci)
20013.11 References
192.3.3 Effect of Botulism Bacteria
20114 Beverages and Beverage Service
202.3.4 Infections caused by Mold
20214.1 Introduction
212.4 Methods of Pest control
20314.2 Water
222.4.1 Methods to keep Food Clean and Hygienic (Cleaning and Disinfection)
20414.2.1 Drinking Water
232.4.2 Importance of cleaning in the Food Industry
20514.2.2 Natural Mineral Water
242.4.3 Detailed steps involved in cleaning and Sanitising of Food Equipment
20614.3 Juices and soft drinks
252.5 References
20714.3.1 Fruit Juices
263 Catering and Hospitality Professional and Environmental and Consumer Protection
20814.3.2 Smoothies
273.1 Introduction
20914.3.3 Vegetable Nectar
283.2 Environmental management in the hospitality industry
21014.3.4 Fruit Must
293.3 Consumer Protection
21114.3.5 Fruit Spritzers
303.4 Food and animal feed code
21214.3.6 Soda
313.5 Communication channel with customers and food labelling
21314.4 Milk and milk drinks
323.6 Implementation of food safety standards
21414.5 Infused drinks
333.7 Regulations on food hygiene
21514.5.1 Coffee
343.8 References
21614.5.2 Tea
354 Kitchen Hazards
21714.5.3 Cocoa and Chocolate
364.1 Introduction
21814.6 Alcohol fermentation
374.2 Preventing Accidents
21914.7 Beer
384.2.1 Slippery Floors
22014.7.1 Production of Beer
394.2.2 Load Carriage
22114.7.2 Types of Beer
404.2.3 Sharp Chopping Tools
22214.8 Wine
414.2.4 Machinery
22314.8.1 Winemaking
424.2.5 Installation of Electronic Equipment
22414.8.2 Wine Ratings
434.2.6 Protection from Fire
22514.8.3 Storage of Wine
444.2.7 Safety Measures and Signs
22614.8.4 Judging of Wine
454.3 References
22714.9 Sparkling wine
465 Planning in Catering Business
22814.9.1 Production
475.1 Introduction
22914.9.2 Serving of Sparkling Wine
485.2 Information and Evaluation
23014.10 Spirits
495.2.1 Textbook
23114.10.1 Fires
505.2.2 Journals
23214.10.2 Spirit
515.2.3 Application of the Internet
23314.10.3 Liquerers
525.2.4 Different styles of Brochure
23414.11 Drink buffet
535.3 Planning
23514.11.1 Beverage Service
545.3.1 Checklists
23614.11.2 Serving Temperatures
555.3.2 Timeline
23714.11.3 Buffet Checking
565.3.3 Table-settings
23814.12 References
575.3.4 Different Recipes
23915 Components of Magazine
585.3.5 Description of Workflows Schematically
24015.1 Introduction
595.4 References
24115.2 Classification of Various Kinds of Bearings and Storage
606 Nutrition
24215.2.1 Classification of Bearings
616.1 Introduction
24315.2.2 Conditions and Losses of Storage
626.2 Carbohydrates
24415.3 Storage of Goods
636.2.1 Types and Construction of Carbohydrates
24515.3.1 Goods Acceptance
646.2.2 Effects of Cooking on Carbohydrate
24615.3.2 Defects in the Receipt of Goods
656.2.3 Functions of Carbohydrate in the Human Body
24715.3.3 Facts on Delivery Note
666.3 Fats
24815.3.4 Delivery Receipt Book
676.3.1 Effects of cooking on Fats
24915.3.5 Strategies for Storing
686.3.2 Function of Fats in Human Body
25015.3.6 Methods used for Storage
696.4 Protein
25115.3.7 Loading and Unloading of Products in a Correct Manner
706.4.1 Types and Construction of Proteins
25215.3.8 Controlling the Inventory
716.4.2 Effects of cooking on Protein
25315.4 Organization within an Office
726.4.3 Functions of Protein in our Body
25415.4.1 Written Work
736.5 Vitamins
25515.4.2 Filing and Organization Scheme
746.5.1 Types and Structure of Vitamins
25615.5 Processing of Data
756.5.2 Effect of cooking on Vitamins
25715.5.1 Tools required for Data Processing
766.6 Minerals
25815.5.2 Software used for Data Processing
776.6.1 Types and Structure of Minerals
25915.5.3 Protection and Backup of Data
786.6.2 Effect of cooking on Minerals
26015.6 References
796.6.3 How to Preserve Mineral Content of the Food
26116 Transaction Schemes of Restaurants
806.7 Water
26216.1 Introduction
816.7.1 Hard Water
26316.2 Intention for purchase
826.7.2 Importance in the Food Industry
26416.3 Service-Quality
836.7.3 Water for Humans
26516.4 Trading with clients or customers
846.8 Enzymes: 6.8.1 Way of Working
26616.4.1 Classification of Clients or Consumers
856.9 Metabolism and Digestion in Human Body
26716.4.2 Specific Clients and Service Quality
866.10 Nutrition
26816.5 Marketing in Restaurants
876.11 Alternative diets
26916.5.1 Introduction and Recommendation of Order
886.12 Nutrition and diet
27016.5.2 Reservation of Tables
896.12.1 Wholesome Dietary Food
27116.5.3 Arrangements of Events
906.12.2 Light Wholesome Dietary Food
27216.5.4 Client Advice
916.12.3 Sodium-poor Food
27316.5.5 Supplementary Sales
926.12.4 Low-protein Food
27416.5.6 System of Billing
936.12.5 Diet for Diabetics
27516.6 Management of Complaints
946.12.6 Food Elimination
27616.7 Principles of restaurants: Billing
956.13 Evaluation of nutrients
27716.8 References
966.14 Standard of food
27817 Food Recommendation
976.15 Process of preserving the food
27917.1 Introduction
986.16 References
28017.2 Appetizers: 17.2.1 Categorization of Appetizers
997 Work Design
28117.3 Soups: 17.3.1 Types of Soups
1007.1 Introduction
28217.4 Sauce
1017.2 Kitchen Organization
28317.4.1 Asian Cuisines
1027.2.1 Organization of Kitchen Staff
28417.4.2 British Cuisine
1037.2.2 Understanding System Catering
28517.4.3 French and Italian Cuisine
1047.2.3 Prefabricated Restaurants
28617.5 Main dishes of fish and crab
1057.3 Kitchen Work Tools
28717.6 Main courses of meat
1067.3.1 Basic Kitchen Equipments
28817.6.1 Veal
1077.3.2 Kitchen Extensions
28917.6.2 Pork
1087.3.3 Caring for the Knives
29017.6.3 Lamb and Mutton
1097.3.4 Kitchen Accidents and Prevention
29117.7 Side dishes
1107.4 Dishware
29217.8 Cheese
1117.4.1 Materials Used
29317.9 References
1127.4.2 Types of Dining Plates
29418 Menu and Menu Cards
1137.5 Machines and Equipment
29518.1 Introduction
1147.6 References
29618.2 History of Menu cards
1158 Basic Techniques of the Kitchen
29718.3 Compilation of Menu
1168.1 Introduction to Preparatory Work of the Kitchen
29818.4 Cost-effectiveness of Menu production
1178.2 Steps to Master the Art of Deep Frying
29918.5 Menu writing format
1188.3 Ways of Cooking
30018.6 Puffery
1198.4 Basics of Peeling
30118.7 Types of menu and menu cards
1208.5 Uses of Fruit and Vegetable Peels
30218.7.1 Paper
1218.6 References
30318.7.2 Menu Boards
1229 Cooking Food
30418.7.3 Digital Displays
1239.1 Basics of Cooking Food
30518.7.4 Online Menu
1249.2 History of Cooking
30618.7.5 Clandestine Menu
1259.3 Ingredients Involved in Cooking
30718.7.6 Outdoor Menu
1269.4 Different Techniques of Cooking
30818.8 Special features in the restaurant chains
1279.5 Cooking with Wet Heat
30918.9 Importance of menu card in Foodservice
1289.6 Cooking with Dry Heat
31018.10 References
1299.7 Preparing Vegetables for Cooking
31119 Marketing in Hospitality
1309.8 Food Production
31219.1 Introduction
1319.9 Home Cooking and Commercial Cooking
31319.2 Special Features in the hospitality industry
1329.10 References
31419.3 Supply and Demand-the market
13310 Presentation and Rate Determination of Food
31519.3.1 Supply Timetable
13410.1 Introduction
31619.3.2 Demand Timetable
13510.2 The purpose of food presentation: 10.2.1 Food for the Camera
31719.4 Management of a company: 19.4.1 Corporate Identity
13610.3 Food plating
31819.5 Publicising notion
13710.3.1 Atmosphere and Setting
31919.5.1 Production Concept
13810.3.2 Food Marketing and Fabrication
32019.5.2 Product Concept
13910.4 Contemporary way of food presentation
32119.5.3 Selling Concept
14010.4.1 Food Presentation in France
32219.5.4 Marketing Concept
14110.4.2 Food Presentation in Japan
32319.6 Market research and Market analysis
14210.5 Modernism in food presentation
32419.6.1 Market Research
14310.6 Science of food presentation
32519.6.2 Market Analysis
14410.7 History of food presentation
32619.7 Market goals
14510.7.1 Medieval Europe
32719.7.1 Brand Awareness
14610.7.2 Ancient Rome
32819.7.2 Enhancement of Relationship with the Public
14710.8 Serving of food: 10.8.1 Types of Services
32919.7.3 Building a loyal Team
14810.9 Determination of food cost in restaurants
33019.7.4 R&D
14910.9.1 Calculations based on the Ideal Food Cost Percentage
33119.7.5 Spiking Sales and Revenues
15010.9.2 Calculations based on the Ideal Gross Profit Margin
33219.7.6 Using it as a means to Grow Business
15110.9.3 Calculations of the Gross Profit Margin
33319.8 Marketing strategy
15210.9.4 Tactics for Effective Pricing of the Restaurant Menu
33419.9 Marketing tools: 19.9.1 Advertisements with Special Classification
15310.9.5 Menu Psychology
33519.10 Communication with the market-Communication tools
15410.10 References
33619.11 References
15511 Calculation for Food Production
33720 Economic Service
15611.1 Introduction
33820.1 Introduction
15711.2 Converting the Recipes: 11.2.1 Conversion Factor Method
33920.2 Materials Science
15811.3 Recipe Cost Calculation
34020.2.1 Materials Management
15911.4 Yield Testing
34120.2.2 Natural and Chemical Fibers
16011.5 References
34220.3 Cleaning and Care Products
16112 Composition of Fresh Foods
34320.3.1 Fire Safety
16212.1 Introduction
34420.3.2 Cashiers
16312.2 Meals derived from Vegetables
34520.3.3 Housekeeping
16412.2.1 Categorization of Vegetable Cuts
34620.3.4 Miscellaneous Services
16512.2.2 Preparation of Vegetables
34720.4 Cleaning of Floors and Carpets
16612.2.3 Prefabrication of Vegetables with Important Characteristics
34820.5 Work Process
16712.3 Preparation of Mushrooms
34920.5.1 Preparation of Guest Rooms at Departure
16812.4 Grounding of Salad
35020.5.2 A welcoming Guest Bedroom
16912.4.1 Dressing of Salad
35120.6 References
17012.4.2 Preparation of Salad by the usage of Vegetables and Fruits
35221 Managing Warehouse
17112.4.3 Salad derived from Cooked Vegetable
35321.1 Enterprise Resource Planning: 21.1.1 Aspects of ERP
17212.4.4 Preparation of Potato Salad
35421.2 Merchandise management system: 21.2.1 Functions of MMS
17312.4.5 Salad Buffet
35521.3 Methods of payment
17412.4.6 Serving of Salads
35621.3.1 Payment through Cash
17512.5 Side Foods
35721.3.2 Payment by Credit Card
17612.5.1 Side Dishes of Potato
35821.3.3 Payment by Cheques
17712.5.2 Side Dishes from Rice
35921.3.4 Traveler’s Check
17812.5.3 Side Dishes from Dumpling
36021.3.5 Vouchers
17912.5.4 Side Dishes from Pasta
36121.4 Warehouse assessment
18012.6 Dishes from Egg
36221.5 References
18112.6.1 Fried form of Egg
363Index
18212.6.2 Boiled form of Egg
