04622nam a2200313 i 4500003000500000005001700005008004100022020001800063040002500081082001600106245007000122250001700192264003800209300005200247336002100299337002500320338002400345504005100369505092600420520264601346650002903992650004304021650001904064650002604083710001904109942003904128952012404167999001704291CSPC20251023141346.0251022s2019    nyua     b    001 0 eng d  a9781984634016  aCSPCbengcCSPCerda04a642.6bF73900aFood and beverage service :badvanced. In compliance with NC III.  a2nd edition. 1aNew York :b3G E-Learning,c2019.  avii, 389 pages :bcolor illustrations ;c30 cm.  2rdacontentatext  2rdamediaaunmediated  2rdacarrier avolume  aIncludes bibliographical references and index.0 aSection 1. Basic competencies -- Lead workplace communication -- Lead small teams -- Develop and practice negotiation skills -- Solve problems related to work activities-- Use mathematical concepts and techniques -- Use relevant technologies -- Section. 2 Common competencies -- Receive and resolve customer complaints -- Work cooperatively in a general administration environment -- Manage quality customer/ guest service -- Roster staff -- Control and order stock -- Prepare and deliver training sessions -- Plan, conduct and evaluate staff performance assessment -- Section 3. Core competencies -- Direct and lead service team in the dining area/ restaurant -- Promote and prepare extensive range of food and beverage products for table side service requirements -- Organize functions related to food and beverages service at a hotel or restaurant -- Process financial sale transactions, monitor, and maintain stock.    a"Food and Beverage Service: Advanced 2nd edition deals with numerous diverse practical and visual skills with knowledge of specialized materials and techniques. Food and beverage industry specializes in the conceptualization, making, and delivery of food. The food and beverages industry is all establishments involved in processing raw food materials, packaging, and distributing them. This includes fresh, prepared foods as well as packaged foods, and alcoholic and nonalcoholic beverages. This book will introduce the knowledge and skills for those studying and/or working in food and beverage industry.
In this updated edition, the content is revised and restructured according to the new curriculum of TESDA. The information in this book covers basic to core competencies that a person must achieve to provide food and beverage service to guests in various food and beverage service facilities.
Food and beverage service is a dynamic industry covering a wide range of job roles. From baristas to head waiters, mycologists and sommeliers, it is a career with many opportunities for development. Food and beverage service managers super-vise the daily operations of a dining establishment or bar. In addition to overseeing wait staff and kitchen workers, managers order supplies, ensure customer satisfaction, create schedules, and train new employees. Food and beverage service managers also handle administrative duties, including payroll, employee records, and customer complaints. Food and beverage service managers work at upscale restaurants, fast food chains, or even school cafeterias. The job often requires long hours, and many establishments are busiest on evenings and weekends. Managers also have to deal with customer problems. Food and beverage jobs are exciting career options for professionals who excel at sales and management and want to work within the economically vibrant hospitality industry. Food and beverage jobs are increasing, and should continue to do so through the foreseeable future. Many verticals within the hospitality industry are expected to increase the need for new staff at a more rapid rate. Food and beverage jobs in large hotels and resorts, casinos and cruise ships may include food and beverage director positions. Typically, a food and beverage director manages the all food and beverage related operations of an establishment. Daily responsibilities often include overseeing employees, inventory management and managing budgets. Responsibilities may also include coordinating food and beverage and associated staff for banquets, weddings, conferences and other special events." -- Back cover 4aFood service management. 4aFood service employees -- Training of. 4aTable service. 4aHospitality industry.1 a3G E-Learning.  2ddcn0cBKh642.6iF739kCIRm2019  00102ddc4070aCSPCbCSPCcCIRd2025-10-22l0oCIR 642.6 F739  2019p030617r2025-10-22 10:36:07t1-1w2025-10-22yBK  c30776d30776