English

For
Food &
Beverage
Richard Lee
Pengteng International

9 781599 661506
 CONTENTS
1 First Day in a Restaurant 1st
2 Restaurant Staff Structure 1st
3 The Cutlery/Glassware 2nd
4 The Equipment： Crockery/Chinaware/Other 2nd
5 Cooking Methods 3nd
6 Food： Vegetables and Fruits 4th
7 Food： Meat 5th
8 Food：Seafood 6th
8
9 Food: Seasonings and Condiments 7th
9
10 Beverages： Non-alcoholic 8-9
11 Beverages： Alcoholic 10-18
12 Western Food: appetizers 19-22
13 Western Food: Salad 23-25
14 Western Food: soup 26-28
15 Western Food: Entree 29-38
16 Western Food: Dessert 39-41
17 Western Food: Breakfast 42-43
18 Unit 1 Taking Reservations by Telephone 44th
19 Unit 2 Greeting and Seating Guests 44th
20 Unit 3 Taking a Beverage Order 45th
21 Unit 3 Taking Food Orders 46th
22 Unit 4 Clearing Unused Place Settings 47th
23 Unit 5 Placing Food Orders with the Kitchen / Adjusting Place Settings 48th
24 Unit 5 Refilling Water Glasses / Lighting Cigarettes / Changing Ashtrays 48th
25 Unit 6 Serving Wine 49th
26 Unit 7 Serving the First Course / Refilling Wine Glasses 50th
27 Unit 8 Serving the Main Course 50th
28 Unit 9 Dealing with Complaints 51th
29 Unit 10 Clearing the Table after Courses 52th
30 Unit 11 Serving Dessert / Making Coffee 53th
31 Unit 12 Making Tea / Serving Beverages after Meals 54th
32 Unit 13 Presenting the Check/Bill 55th
33 Unit 14 Polishing and Handling GLassware/Cutlery 55th
34 Unit 15 Setting the Table 56th
35 Unit 16 Duties of Restaurant Staff 56th
36 Appendix ： Glossary

9 781599 661506