Food and Beverage Service : A Text Book

Contents: Part. I: Food Services. 1. An Introduction and Origin of catering industry. 2. Introduction to Hotel industry. 3. Food and beverage service organization. 4. Food and Beverage service staff attributes. 5. Food service department equipments. 6. Restaurant Operation. 7. Coffee Shop. 8. Room Service. 9. Bar-be-que/Live Counter. 10. Bill control and checking system. 11. Banquet operation. 12. Kitchen stewarding. 13. Coordination and Cooperation among all the department and sections. 14. Introduction to Menu. 15. French Classical Menu. 16. Introduction to service style. 17. Gueridon Service. 18. Herbs and spices. 19. Food accompaniments and garnishes. Part. II: Beverage Services: 20. Introduction to Beverages. 21. Non-alcoholic Beverage. 22. Wines of the World. 23. Beer. 24. Distilled Beverages. 25. Spirit. 26. Whiskey. 27. Rum (Regular and Medicine). 28. Brandy. 29. Eau de vie (Fruit spirits or Brandies). 30. Vodka. 31. Gin. 32. Tequila. 33. Aperitifs and Liqueurs. 34. Alcoholic and Non-alcoholic Cocktails. 35. Tobacco. 36. Bar Operation. 37. Beverage service department equipments. Part. III: Food and Beverage Services Management. 38. Food and Beverage Control. 39. Introduction to Cuisine. 40. Introduction to event management. 41. Food and Beverage and Catering Management. 42. French Terminology related to French Classical Menu. Glossary. References. Index.

This book is designed to meet the demand of present scenario of various Hotel Management courses such a BHM, DHM, etc. the book is divided into three parts, these are as follows: Food services. Beverage services and Food and Beverage Service Management. In addition to the above three sections, food and Beverage Control Human Resource Management and Total Quality Management details for industry are also provided in this book.

The maps of various wine producing countries, brand name of various types of wine from various regions, glossary, French terminology (after each unit) etc. are also included in this book.

This book would serve as an essential textbook for the beginners, research scholars and teachers of the hospitality industry.