Food and Beverage Service

Contents: Preface. 1. Food service. 2. Beverage service. 3. Role of Menu planning in good service. 4. Food and beverage serving and workers. 5. Food safety management. 6. Cooking and serving of meat. 7. Dishes of fish. 8. Importance of chef. 9. Art of modern time. 10. Eggs dishes. 11. Food nutrients sources. 12. Food processing occupations. Glossary of terms. Bibliography. Index.

"The Food and Beverages Service industry generally encompasses those places, institutions, and companies responsible for any meal eaten away from home. In this book, we have compiled valuable information of food service, its various relevant facets and techniques. The text therefore proposes systematic approaches to the design, planning and control of food and beverage service, and also recognises the need to manage operations as operating systems. The book considers a food and beverage operation as comprising three distinct but interlinked systems: food production, food and beverage service as a delivery system and food and beverage service as a customer process system.

    Hopefully, the readings compiled here will benefit students, researchers and hotel industry persons." (jacket)