Description
Food and Beverage Services is a comprehensive textbook that covers all the aspects of food and beverage department starting from understanding of the industry, organisation of the department, menu served, various service procedures, managing cordial relations with customers, along with environmental concerns. The illustration of concepts with the help of photographs, charts, layouts, activities and side notes make the book user-friendly. The book contains 48 chapters, divided under six sections- Introduction to F & B Service, Menu knowledge and Planning, Food Service, Beverages and Tobacco, Cellar and Bar Operations, and Ancillary Functions. The first section begins with an introduction to the industry and includes discussion on equipments used and types of service. It is followed by a section on menu knowledge and planning. Food Service includes the methods and procedures of service as well as how to take orders and process the bills. The section on Beverages includes both alcoholic and non-alcoholic beverages, their service and preparations. Cellar and Bar Operations elucidates the service operations in a cellar and a bar, their staff and control procedures. The last section is Ancillary Functions which discusses function catering, supervisory functions, customer relations, food safety among other topics. This textbook has been designed to cater to the needs of degree/diploma students of all three years of hotel management. It will also be helpful to professionals for carrying out training programmes in the industry.Table of Contents: Part 1 Introduction to F & B Services; 1.Food service Industry; 2. Food and Beverage Staff of Hotel; 3. Food service equipment; 4. Ancillary sections; 5. Types of Food Service; Part 2 Menu knowledge and planning; 6. Menu; 7. Cover and accompaniments; 8. French and Culinary terms; 9. Menu planning; Part 3 Food service; 10. Preparing the Restaurant- before and after the service; 11. Service procedure; 12. Breakfast; 13. Brunch and Afternoon Tea; 14. Room Service; 15. Gu?ridon service; 16. Order taking and billing methods; 17. Handling situations; Part 4 Beverages and Tobacco; 18. Non-alcoholic beverages (Coffee); 19. Alcoholic beverages; 20. Wine; 21. Wine making; 22. Fortified wines; 23. Vermouth and Bitters; 24. Wines of France; 25. Wines of Italy; 26. Wines of Germany; 27. Wines of Spain and Portugal; 28. Wines of USA, Australia and other nations; 29. Food and wine; 30. Beer; 31. Cider and Perry; 32. Whisky; 33. Brandy; 34. Gin; 35. Rum; 36. Vodka; 37. Tequila; 38. Other spirits; 39. Liqueurs and Eau-de-vie; 40. Service of alcoholic beverages; 41. Cocktails and Mocktails; 42. Tobacco; Part 5 Cellar and bar operations; 43. Cellar; 44. Bar Operations; Part 6 Ancillary functions ; 45. Function catering; 46. Supervisory function; 47. Customer relation management; 48. Food safety and environmental concerns
