Includes bibliographical references.

INTRODUCTION TO FOOD AND BEVERAGE SERVICES -- Core Concepts in Food and Beverage Services -- Different Types of Restaurants (Food and Beverage Providers) -- Common Types of Restaurant Service -- Types of Table Service -- Types of Table Setting -- Career Opportunities -- Learning Activity -- CHAPTER 1: PROVIDING LINK BETWEEN KITCHEN AND SERVICE AREA (KS) -- I. Workflow Structures within the Food and Beverage Location -- II. Duties and Responsibilities of a Food Service Team -- III. What Is Kitchen Brigade? -- The Kitchen Staff are: -- Front of the House -- Front of the House Staff -- Quiz -- CHAPTER 2: FOOD SAFETY, SANITATION, AND PERSONAL HYGIENE -- Hygienic and Appropriate Personal Presentation -- Knives and Tools of the Trade -- Food Safety in the Food and Beverage Industry -- Food Contamination -- Learning Activity -- CHAPTER 3: WORKPLACE OCCUPATIONAL HEALTH AND SAFETY -- What is Occupational Health and Safety and Its Importance -- What are the common hazards in the Hospitality and Food and Beverage -- Industry and how to reduce the risks associated with these hazards? -- What is Personal Protective Equipment (PPE)? -- What Protective Clothing Should Be Worn in the Kitchen? -- What is Hazard Analysis and Critical Control Point (HACCP) -- What is the 3-Sink System -- Cleaning Vs. Sanitizing -- Learning Activity -- Occupational Health and Safety Workplace in the Philippines -- CHAPTER 4: CONFLICT RESOLUTION AND MAINTAINING THE GOOD RELATIONSHIP WITH COLLEAGUES -- Meeting Needs and Expectations of Colleagues in Accordance with Organization Standards, Policies, and Procedures within Acceptable Time Frame -- Employer Expectations -- Employees' Role -- What is Conflict Resolution and Importance of Resolving Conflicts? -- Learning Activity -- CHAPTER 5: PROVIDING FOOD AND BEVERAGE SERVICE -- Preparation of Service Equipment/Utensils and Supplies -- Types of Glassware -- Food and Beverage Service Presentation -- Briefing in Food and Beverage Service/Operations -- Role - Playing Activity -- CHAPTER 6: STANDARD OPERATING PROCEDURES - RESTAURANT SERVICE -- Overall Restaurant High Standards that Wait Staff should know: -- Welcoming and Taking Care of Guests -- Standard Operating Procedure of Restaurant Service -- Learning Activity -- CHAPTER 7: STANDARD OPERATING PROCEDURES ROOM SERVICE -- What is Room Service? -- SOP - Door Knob menu order and Delivery Time in Room Service -- Types of Room Service -- Features of Room Service -- What are the duties and responsibilities of Room Service Order taker? -- SOP - Room Service Sequence -- Learning Activity -- CHAPTER 8: BASIC FOOD NUTRITION -- What is Nutrition? -- Water Soluble Vitamins -- Fat Soluble Vitamins -- Outcome Based Activity -- CHAPTER 9: FOOD ALLERGIES, FOOD INTOLERANCE AND DIETARY PRACTICES -- What is the difference between Food Allergies and Food Intolerance? -- Common Food Allergies -- Food Intolerance -- Types of Food Intolerance -- Dietary Restrictions -- Outcome Based Activity -- CHAPTER 10: MANAGING AND DEALING WITH CUSTOMERS' COMPLAINT -- What is Complaint? -- Reasons Why Customer Complains -- Strategies on How to Manage and Resolve Customer Complaints -- Outcome Based Activity

Jerusalem, L. B. (2020). Introduction to food and beverages services. Fastbooks Educational Supply, Inc.