Part 01 호텔 식음료의 일반적 이해

Chapter 01 호텔 식음료의 이해 / 4

제1절 호텔 식음료의 개요 ····································································································································· 4

제2절 호텔 식음료 부문의 역할과 성공요소······························································································ 6

제3절 호텔 식음료상품의 관리························································································································· 10

Chapter 02 호텔 식음료 서비스 조직과 직무 / 22

제1절 호텔 식음료 서비스의 이해··················································································································· 22

제2절 호텔 식음료 서비스의 조직과 직무································································································· 33

Part 02 호텔 레스토랑 경영

Chapter 01 호텔 레스토랑의 분류 / 50

제1절 호텔 레스토랑의 이해······························································································································ 50

제2절 레스토랑의 분류··········································································································································53

Chapter 02 호텔 레스토랑의 접객 서비스 실제 / 72

제1절 호텔 레스토랑의 접객서비스 실제·····································································································72

제2절 레스토랑 별 서비스································································································································ 105

제3절 호텔 레스토랑 서비스와 인 카운터(encounter)···································································· 170

제4절 호텔 레스토랑 서비스 기물의 종류 및 취급요령·································································· 183

제5절 테이블 세팅·················································································································································· 196

Chapter 03 메뉴 관리 / 200

제1절 메뉴 계획·······················································································································································200

제2절 메뉴 분류······················································································································································ 210

제3절 메뉴의 디자인과 구성··························································································································· 214

제4절 메뉴가격의 결정······································································································································· 218

제5절 메뉴분석과 평가······································································································································ 223

Part 03 호텔 연회장(Banquet) 경영

Chapter 01 호텔 연회의 개요 / 232

제1절 연회의 개념 및 특성·································································································································232

제2절 호텔연회의 경영조직 및 직무분석··································································································241

Chapter 02 호텔 연회 서비스와 예약업무 / 246

제1절 연회 서비스의 중요성 및 분류········································································································· 246

제2절 연회 예약업무··········································································································································· 249

Chapter 03 연회서비스 실무 / 256

제1절 테이블과 좌석 배열··································································································································256

제2절 연회서비스의 과정··································································································································262

Part 04 호텔 주장경영

Chapter 01 호텔 주장조직 및 직무분석 / 270

제1절 주장의 개요 및 조직······························································································································· 270

제2절 주장 직원의 직무분석···························································································································272

Chapter 02 음료의 정의 및 분류 / 274

제1절 음료의 정의 및 술의 제조과정··········································································································274

제2절 술의 제조과정············································································································································278

제3절 술의 분류·····················································································································································280

Chapter 03 칵테일(cocktail) 서비스 / 298

제1절 칵테일 서비스 개요와 분류··············································································································· 298

제2절 칵테일 기법 및 재료······························································································································305

제3절 칵테일 레시피(Cocktail Recipe)······································································································· 314

Chapter 04 와인(Wine) 서비스 / 326

제1절 와인(Wine)····················································································································································326

제2절 오크(Oak)통과 코르크(Cork)··········································································································· 339

Part 05 호텔 식자재 관리 및 위생관리

Chapter 01 호텔 식자재 관리 / 344

제1절 식자재 관리의 개요································································································································344

제2절 식자재 구매 관리····································································································································348

제3절 검수관리······················································································································································· 354

제4절 저장관리·······················································································································································357

제5절 출고관리······················································································································································· 366

Chapter 02 위생 및 식품 안전관리 / 368

제1절 레스토랑의 위생관리····························································································································· 368

제2절 식품의 안전성············································································································································372

제3절 음식제공 시 위생관리···························································································································377

제4절 레스토랑의 안전관리···························································································································· 381

Part 06 호텔 식음료 마케팅

Chapter 01 호텔 식음료 마케팅 개요 / 386

제1절 호텔 식음료 마케팅 개요 및 본질·································································································· 386

제2절 호텔 식음료시장 세분화····················································································································390

Chapter 02 호텔 식음료 마케팅 전략 / 392

제1절 호텔 식음료 마케팅 전략······················································································································392

제2절 인적판매(Personnel Selling)·············································································································· 399

Part 07 호텔 식음료 직원의 인적관리

Chapter 01 호텔 식음료의 인사관리 / 402

제1절 레스토랑의 인사관리·····························································································································402

제2절 인사고과······················································································································································· 412

제3절 승진 및 징계관리······································································································································ 421

제4절 임금 및 후생복지···································································································································· 425

Chapter 02 호텔 식음료부서의 교육훈련 / 428

제1절 교육훈련의 의의·······································································································································428

제2절 교육훈련 과정············································································································································ 431

Part 08 호텔 식음료 시설관리

Chapter 01 호텔 식음료 시설관리 / 438

제1절 식음료 영업장의 시설관리·················································································································438

제2절 연회장 시설관리·······································································································································441

Chapter 02 호텔 조리 시설관리 / 444

제1절 조리실의 시설관리································································································································· 444

제2절 조리실의 상·하수도관리·····················································································································447

제3절 조리실의 안전관리·································································································································448

제4절 조리실의 안전수칙·································································································································449

Chapter 03 호텔 식음료위생 시설관리 / 450

제1절 식음료위생 시설관리·····························································································································450

제2절 공익시설······················································································································································· 455