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Food and Beverage Service is a comprehensive textbook designed to cater to the needs of the students of degree/diploma courses of hotel management and certificate courses of food craft institutes. It covers all aspects of the food and beverage department (F&B), as required by the syllabi of hotel management courses.
Divided into six parts, Part I begins with an introduction to the food service industry and includes a discussion on the equipment used, types of service, and the employment opportunities. Part II discusses the essential menu knowledge that all professionals in this field must have, along with the ways to plan the menu well. Part III includes the procedures of service as also the methods for order taking and billing. Part IV discusses alcoholic and non-alcoholic beverages and tobacco, while Part V elucidates the service operations in a cellar and a bar. The last part, Part VI, discusses catering for various functions, supervisory roles, customer relationship management, and food safety.
With its up-to-date coverage and practice-oriented approach, the book would also be helpful to professionals for carrying out training programmes in the industry.
ISBN - 9780198065272
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