1Preface
827.1.3 Potassium
2Chapter - 1 Hospitality and Catering Industry
837.1.4 Know Your Fats
31.1 Introduction
847.1.5 ‘Nutritionally vulnerable’ Hospital Patients
41.2 Exercise
857.2 Restaurants offer healthy dietary food with hospitality
5Chapter - 2 Introduction of Kitchen, Types of Kitchen and Kitchen Planning
867.3 What are the common special dietary requirements?
62.1 Kitchen
877.4 Exercise
72.1.1 Types of Kitchen
88Chapter - 8 Menu Planning
82.1.2 Kitchen Planning
898.1 Introduction Menu Planning
92.2 Exercise
908.2 Different types of menu planning
10Chapter - 3 Working Conditions
918.2.1 Table d’hôte
113.1 Special Clothing (Uniforms)
928.2.2 A la carte
123.2 Statutory Holidays
938.2.3 Catre de jour
133.2.1 Eligibility
948.2.4 Banquet
143.2.2 Calculating Statutory Holiday Pay
958.2.5 Buffet
153.2.3 Working on a Statutory Holiday
968.2.6 Cocktail
163.3 Leave from work
978.3 The different types of meal
173.3.1 Pregnancy Leave
988.3.1 Breakfast
183.3.2 Parental Leave
998.3.2 Luncheon Menu
193.3.3 Family Responsibility Leave
1008.3.3 Dinner Menu
203.3.4 Bereavement Leave
1018.3.4 Supper Menu
213.3.5 Jury Duty
1028.4 Types of establishment
223.4 Employment considered continuous
1038.5 Types of customers
233.4.1 Conditions of Employment
1048.6 Season of the year and seasonal availability of ingredients
243.4.2 Consideration for the Employer
1058.6.1 Occasion
253.5 Annual vacation
1068.6.2 The Capability of the Kitchen Staff
263.6 Vacation Pay
1078.7 Equipment of the kitchen
273.7 Hours of Work
1088.8 Price menu
283.7.1 Shift Changes
1098.8.1 The Balance in the Menu
293.7.2 Meal Breaks
1108.8.2 Reception of Ingredients & Words
303.7.3 Split Shifts
1118.8.3 Repetition of Color
313.7.4 Excessive Hours
1128.8.4 Avoid Overbalance of a Menu
323.7.5 Minimum Daily Pay
1138.8.5 The Texture of the Course
333.8 Hours Free from Work
1148.8.6 Seasoning
343.9 Overtime
1158.8.7 Garnishes
353.9.1 Daily and Weekly Overtime
1168.8.8 Food Value
363.9.2 Banking Overtime
1178.8.9 Color
373.10 Training
1188.8.10 Wording of Menu
383.11 Flexible Work Schedules
1198.9 Exercise
393.13 Unionized employees
120Chapter - 9 Presentation Techniques
403.14 Averaging Agreements
1219.1 A basic guide to food presentation
413.15 Layoff
1229.2 Food plating techniques
423.15.1 Notice of Termination
1239.3 Things to remember before you start plating food
433.15.2 Temporary Layoff
1249.4 Guidelines for Plating Food
443.15.3 Group Terminations
1259.4.1 Choose the Perfect Plate
453.17 Other laws
1269.4.2 Placing Your Ingredients
463.18 Exercise
1279.4.3 Pay Attention to the Details
47Chapter - 4 Customer’s Satisfaction
1289.4.4 Design and Create with Sauces
484.1 Service Quality
1299.4.5 Use Garnishes Purposefully
494.1.1 Why Measure Service Quality and Customer Satisfaction?
1309.5 Plating Tools of the Trade
504.1.2 Importance of Service Quality & Customer Satisfaction
1319.5.1 Decorating Brushes
514.2 Exercise
1329.5.2 Garnishing Kits
52Chapter - 5 Food Safety
1339.5.3 Molds
535.1 Food safety requirements
1349.5.4 Plating and Precision Tongs
545.2 HACCP
1359.5.5 Plating Wedges
555.3 Premises
1369.5.6 Shavers
565.4 Design of food preparation areas
1379.5.7 Spoons
575.5 Water supply
1389.5.8 Squeeze Bottles
585.6 Personal Hygiene
1399.6 Exercise
595.7 Food
140Chapter - 10 The Operation of the Front House
605.8 Cross-contamination
14110.1 Front of the House Customer Service
615.9 Temperature
14210.2 Hiring for the Front of the House
625.10 Defrosting
14310.3 Stocking the Front of the House
635.11 Packaging
14410.4 Promoting Your Restaurant
645.12 Pest and pet control
14510.5 What is the front house operation?
655.13 Food waste
14610.6 Exercise
665.14 Staff training
147Chapter - 11 Cooking Techniques
675.15 Transport
14811.1 Cooking Techniques and Recipes
685.16 Staff safety
14911.2 Exercise
695.16.1 Slips and Trips
150Chapter - 12 Factors Affecting the Success of Catering Services
705.16.2 Using Knives
15112.1 Flexibility
715.16.3 Skin Problems in Catering
15212.2 Safety
725.17 Exercise
15312.3 Menu
73Chapter - 6 Commodities
15412.4 Advertising
746.1 A breakdown of Restaurant Food Commodities
15512.5 Quality
756.2 Current Restaurant Food Commodity Prices
15612.6 Market
766.3 The Importance of Tracking Restaurant Food Commodity Prices
15712.7 Customer Service
776.4 Exercise
15812.8 Infrastructure
78Chapter - 7 Nutritional Needs of Specific Groups of People
15912.9 Exercise
797.1 Calcium and Vitamin D
160Appendix
807.1.1 Vitamin B12
161Glossary
817.1.2 Fiber
162Index
