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  5. Life Beyond the Line: A Front-of-the-House Companion for Culinarians

Life Beyond the Line: A Front-of-the-House Companion for Culinarians, 1st edition

  • Noel C. Cullen

Published by Pearson (October 26th 2000) - Copyright © 2001

1st edition

Life Beyond the Line: A Front-of-the-House Companion for Culinarians

ISBN-13: 9780139075858

Includes: Paperback
Free delivery
$117.32 $146.65

What's included

  • Paperback

    You'll get a bound printed text.

Overview

The foodservice industry continues to expand rapidly resulting in changing roles and new demands for culinarians. To meet future challenges in this profession, chefs will need knowledge and comprehensive understanding of all facets of the hospitality industry—hotel, restaurant and distinguished dining. In this customer-driven, high quality foodservice industry, culinary talent alone is not sufficient—good service and ambience is critical to the total dining experience.

Life Beyond the Line has been written to provide culinarians with an overview of the front-of-the-house functions—an emphasis on providing a quality dining experience and ensuring total customer satisfaction.

Key features include:

  • the significance and legacy of "service"
  • guest relations and "people" skills
  • wine and bar service—history, production, varieties, and quality
  • legal issues associated with the serving of alcohol
  • importance of team building, leadership, and quality management

Table of contents

I. THE IMPERATIVE OF CUSTOMER SERVICE.

 1. Chefs and the Future.

 2. The Legacy of Service.

 3. Methods of Table Service.

 4. Tableside Service and Buffets.

 5. Guest Relations and “People” Skill Techniques.

 6. Suggestive Selling and Merchandising.

 7. Legal Issues and Dining Room Service.

II. FUNDAMENTALS OF WINE: PRODUCTION.

 8. Wine-Making and the Major Varietals.

 9. Major Wine-Producing Countries.

10. Wine and the United States.

11. Tasting, Evaluating, Appreciating, and Cooking with Wine.

12. Wines Styles, Highly Rated Wines of the World and Quality Controls.

13. The Service of Wine and the Wine List.

III. BAR SERVICE AND MIXOLOGY.

14. Liqueurs and Aperitifs.

15. Beers, Ales and Stout.

16. Distilled Liquors.

17. Mixology.

18. Intervention Procedures for Alcohol Service.

19. Licensing and Legal Issues Surrounding Alcohol.

20. Bar Theft and Special Problems.

21. Alcohol and Its Effect on the Body.

IV. TOWARD TEAMWORK.

22. Issues of Sanitation.

23. Safety.

24. Quality Management, Diversity, and Respect.

25. The Dynamics of Leadership.

26. Teamwork: Putting It All Together.

About Wines.

Glossary of Terms.

Appendix 1: International Coffees and Tableside Preparations.

Appendix 2: Cocktail Recipes.

Appendix 3: Napkin Folds.

Bibliography.

Index.

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