Introduction/Restaurants and catering operations sectors:/Hotels and restaurants Fast food, quick foods and take-away outlets/Specialty restaurants/Clubs/Residential establishments/Transport catering outlets/Industrial catering/Welfare catering (prisons, schools etc.)/Hospital catering/Chain catering organizations/Types of services:/Waiter and waitress service/Silver service/Cafeteria service/Snack bars and take-away/Buffet service/Automatic vending/Basic Restaurant Operation procedures/Restaurant and dining room set up/Mise en place and mise en scene/Laying table covers for table service and assisted service/Place setting – a la carte cover, table d‘hote cover/Sideboard arrangements/Napkin folds/Chair arrangements/Receiving and welcoming guests/Seating guests/Clearing the tables/Clearing a table during service/Greeting guests on departure/Other aspects of catering operations:/Snacks shops and mobile snack vendor/Freelance caterers/Contract catering/Menu Planning /The principle of menu planning /Kinds of menus/Table d‘hote menu/A la carte menu/Plat du jour/Speciality menu/Function menu/Hospital menu/School menu/Menu Structure/The major factors for planning menus/Menu control/Menu Sample/Methods of Cooking/Different ways of cooking food:/Boiling/Paper bag/Braising/Pot roasting /Baking/Stewing/Grilling/Steaming/Poaching/Shallow frying/Deep frying/Microwave/Importance of Garnishes/Contamination of food/Bacteria and germs/Salmonella infection/Staphylococcal toxin/Clostridium welchii/How do bacteria reach foodstuffs?/Bad hand habits/Other undesirable actions/Action in cases of food poisoning/Prevention of food contamination/Personal hygiene/Care of the body and personal grooming/Hygiene standards for food employees/Food hygiene/Spread of infection/Measures for control and prevention/Food commonly causing food poisoning/Hygienic storage of food:/Perishables/Non- perishables/General rules for food poisoning prevention Hygienic washing up procedures   /Procedure for manual and automated washing up/Hygienic storage of crockery and utensilsRecommended bi-annual food handler’s medical tests/Environmental hygiene/The layout of food premises:/Kitchen/Walls and ceilings/Lighting/Atmosphere and ventilation/Cloakroom/Sanitary facilities/Sanitation of guests’ toilets/Equipment and other items/Cookers/Refrigerators, freezer units/Sink units/Worktables/Knives and other potable items/Hygienic waste disposal/Refuse bins/Vermin and pests control/Running Restaurants and Food outlets successfully/Positive actions to ensure success/Kitchen organization and effective supervision/Restaurant Guest Check Control/Strategies which enable Increase in Profit and Business continuity/Well qualified staff/Efficiency in operational procedures/Standard purchasing specification/Formulation of standard recipes/Reducing wastages/Appendixes/Hospitality Service Standards/Language and Terminology/Culinary terms/Stocks and their value in the kitchen/Index.