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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.
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.
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About the Author:
R Singaravelavan is Head of the Food and Beverage Services Department at SNR Sons College, Coimbatore. He is currently the chairman for Board of Studies for Counter Services & Hotel Management, Calicut University and a member of Board of Studies for Tourism and Hospitality Management, Avinashilingam University, Coimbatore. The author has worked with a number of renowned hotels such as Hotel Taj Mahal Intercontinental, Mumbai and Saj Holiday Resort, Mahabaleshwar.
R Singaravelavan is Head of the Food and Beverage Services Department at SNR Sons College, Coimbatore. He is currently the chairman for Board of Studies for Counter Services & Hotel Management, Calicut University and a member of Board of Studies for Tourism and Hospitality Management, Avinashilingam University, Coimbatore. The author has worked with a number of renowned hotels such as Hotel Taj Mahal Intercontinental, Mumbai and Saj Holiday Resort, Mahabaleshwar.
"About this title" may belong to another edition of this title.
- PublisherOxford University Press
- Publication date2012
- ISBN 10 0198065272
- ISBN 13 9780198065272
- BindingPaperback
- Edition number1
- Number of pages716
- Rating
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Food and Beverage Services Singaravelavan, R.
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Food and Beverage Services (Paperback)
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(2012)
ISBN 10: 0198065272
ISBN 13: 9780198065272
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