Food and Beverage Services

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9780198065272: Food and Beverage Services
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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.

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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.

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9780199464685: Food And Beverage Services

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ISBN 10:  0199464685 ISBN 13:  9780199464685
Publisher: OXFORD UNIVERSITY PRESS, 2016
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R. Singaravelavan
Published by Oxford Higher Education/Oxford University Press (2011)
ISBN 10: 0198065272 ISBN 13: 9780198065272
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Book Description Oxford Higher Education/Oxford University Press, 2011. Softcover. Condition: New. 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. Printed Pages: 716. Seller Inventory # 55371BV

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R. Singaravelavan
Published by Oxford Higher Education/Oxford University Press (2011)
ISBN 10: 0198065272 ISBN 13: 9780198065272
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Book Description Oxford Higher Education/Oxford University Press, 2011. Softcover. Condition: New. 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. Printed Pages: 716. Seller Inventory # 55371

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Book Description Condition: Brand New. PAPERBACK,Book Condition New, International Edition. We Do not Ship APO FPO AND PO BOX. Cover Image & ISBN may be different from US edition but contents as US Edition. Printing in English language.NO CD AND ACCESS CODE. Quick delivery by USPS/UPS/DHL/FEDEX/ARAMEX ,Customer satisfaction guaranteed. We may ship the books from Asian regions for inventory purpose Edition: INTERNATIONAL EDITION. Seller Inventory # 9780198065272 SKHIN

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R. Singaravelavan
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ISBN 10: 0198065272 ISBN 13: 9780198065272
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Book Description Oxford University Press, 2014. Soft cover. Condition: New. Dust Jacket Condition: New. 2nd Edition. Food and Beverage Service is a comprehensive textbook designed to cater to the needs of the students of degreediploma 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 716 pp. Seller Inventory # 96026

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Published by Oxford University Press (2012)
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Book Description Oxford University Press, 2012. Paperback. Condition: New. Seller Inventory # DADAX0198065272

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