Part 01 호텔 식음료의 일반적 이해Chapter 01 호텔 식음료의 이해 / 4제1절 호텔 식음료의 개요 ····································································································································· 4제2절 호텔 식음료 부문의 역할과 성공요소······························································································ 6제3절 호텔 식음료상품의 관리························································································································· 10Chapter 02 호텔 식음료 서비스 조직과 직무 / 22제1절 호텔 식음료 서비스의 이해··················································································································· 22제2절 호텔 식음료 서비스의 조직과 직무································································································· 33Part 02 호텔 레스토랑 경영Chapter 01 호텔 레스토랑의 분류 / 50제1절 호텔 레스토랑의 이해······························································································································ 50제2절 레스토랑의 분류··········································································································································53Chapter 02 호텔 레스토랑의 접객 서비스 실제 / 72제1절 호텔 레스토랑의 접객서비스 실제·····································································································72제2절 레스토랑 별 서비스································································································································ 105제3절 호텔 레스토랑 서비스와 인 카운터(encounter)···································································· 170제4절 호텔 레스토랑 서비스 기물의 종류 및 취급요령·································································· 183제5절 테이블 세팅·················································································································································· 196Chapter 03 메뉴 관리 / 200제1절 메뉴 계획·······················································································································································200제2절 메뉴 분류······················································································································································ 210제3절 메뉴의 디자인과 구성··························································································································· 214제4절 메뉴가격의 결정······································································································································· 218제5절 메뉴분석과 평가······································································································································ 223Part 03 호텔 연회장(Banquet) 경영Chapter 01 호텔 연회의 개요 / 232제1절 연회의 개념 및 특성·································································································································232제2절 호텔연회의 경영조직 및 직무분석··································································································241Chapter 02 호텔 연회 서비스와 예약업무 / 246제1절 연회 서비스의 중요성 및 분류········································································································· 246제2절 연회 예약업무··········································································································································· 249Chapter 03 연회서비스 실무 / 256제1절 테이블과 좌석 배열··································································································································256제2절 연회서비스의 과정··································································································································262Part 04 호텔 주장경영Chapter 01 호텔 주장조직 및 직무분석 / 270제1절 주장의 개요 및 조직······························································································································· 270제2절 주장 직원의 직무분석···························································································································272Chapter 02 음료의 정의 및 분류 / 274제1절 음료의 정의 및 술의 제조과정··········································································································274제2절 술의 제조과정············································································································································278제3절 술의 분류·····················································································································································280Chapter 03 칵테일(cocktail) 서비스 / 298제1절 칵테일 서비스 개요와 분류··············································································································· 298제2절 칵테일 기법 및 재료······························································································································305제3절 칵테일 레시피(Cocktail Recipe)······································································································· 314Chapter 04 와인(Wine) 서비스 / 326제1절 와인(Wine)····················································································································································326제2절 오크(Oak)통과 코르크(Cork)··········································································································· 339Part 05 호텔 식자재 관리 및 위생관리Chapter 01 호텔 식자재 관리 / 344제1절 식자재 관리의 개요································································································································344제2절 식자재 구매 관리····································································································································348제3절 검수관리······················································································································································· 354제4절 저장관리·······················································································································································357제5절 출고관리······················································································································································· 366Chapter 02 위생 및 식품 안전관리 / 368제1절 레스토랑의 위생관리····························································································································· 368제2절 식품의 안전성············································································································································372제3절 음식제공 시 위생관리···························································································································377제4절 레스토랑의 안전관리···························································································································· 381Part 06 호텔 식음료 마케팅Chapter 01 호텔 식음료 마케팅 개요 / 386제1절 호텔 식음료 마케팅 개요 및 본질·································································································· 386제2절 호텔 식음료시장 세분화····················································································································390Chapter 02 호텔 식음료 마케팅 전략 / 392제1절 호텔 식음료 마케팅 전략······················································································································392제2절 인적판매(Personnel Selling)·············································································································· 399Part 07 호텔 식음료 직원의 인적관리Chapter 01 호텔 식음료의 인사관리 / 402제1절 레스토랑의 인사관리·····························································································································402제2절 인사고과······················································································································································· 412제3절 승진 및 징계관리······································································································································ 421제4절 임금 및 후생복지···································································································································· 425Chapter 02 호텔 식음료부서의 교육훈련 / 428제1절 교육훈련의 의의·······································································································································428제2절 교육훈련 과정············································································································································ 431Part 08 호텔 식음료 시설관리Chapter 01 호텔 식음료 시설관리 / 438제1절 식음료 영업장의 시설관리·················································································································438제2절 연회장 시설관리·······································································································································441Chapter 02 호텔 조리 시설관리 / 444제1절 조리실의 시설관리································································································································· 444제2절 조리실의 상·하수도관리·····················································································································447제3절 조리실의 안전관리·································································································································448제4절 조리실의 안전수칙·································································································································449Chapter 03 호텔 식음료위생 시설관리 / 450제1절 식음료위생 시설관리·····························································································································450제2절 공익시설·······················································································································································