Barman waiter: Textbook

The training manual covered in detail the issues of organizing service in modern restaurants, bars. The prospects for the development of the restaurant business in Russia as an integral part of the hospitality industry, the requirements for maintenance personnel, the organization of guests service in the hall were considered. Modern areas of table setting, decorations with flowers, accessories are set out. The techniques of decanting and aeration of wines, the technique of feeding excessive, collectible and sparkling wines, snacks, dishes and drinks with different methods are considered. Recommendations for servicing techniques, banquets, festive evenings and other events ("Swedish table", coffee break, business lunch, Sunday Branch, Catering) are given. Much attention is paid to servicing foreign tourists.
The historical aspects of the emergence and development of bars, the use of dishes and inventory in a bar, the characteristic of drinks, the rules for their leave: bartender operations, rules for compiling wines and bar cocktails in a bar are considered. Practical recommendations for the preparation of mixed drinks and cocktails are given. The textbook is written taking into account the Federal State Educational Standard when mastering the work program MDK 02.01 "Organization of service in public catering organizations" Professional Module PM.02 by profession 43.02.01 "Organization of service in public nutrition" and can be used by students of specialized universities, lyceums, as well as employees restaurants, bars, cafes, night clubs and other catering enterprises