Food And Beverage Service Skills Techniques Operation And Management

Contents: Foreword. Preface. 1. Training in food and beverage service: an introduction. 2. Service techniques and skill development (Multiple choice questions). 3. Service and techniques (Matching type questions). 4. Operational procedures (Fill in the blanks). 5. Beverage knowledge (True and false). 6. Training (Mixed type questions). 7. Napkin folding, menu analysis and table laying (Short answer type questions). 8. Equipment planning and control (descriptive type questions). 9. Role play and group activities (Miscellaneous). Appendix: food and beverage terminology.

Food Beverage Service: skills, techniques, operation and management, is a practical hand book for students of the IHMs, Food Craft Institutes and University Colleges as well as trainees in hotels and restaurant/bars who are undergoing training to join as food and beverage employees/managers in the food and beverage service department in a hotel.

The book consists of basic skills and techniques of food and beverage service. The text contains exercises, objective type problems, dialogues, role play and group and number of practical tasks and assignments. Level of language used in the textbook is very simple.

Food and beverage service was piloted and finalized in the international culinary foundation and Himalayan tourism and recreation in Mountains in summer months of June August 2009. We welcome any kind of recommendations or suggestions, which might arise during the learning and teaching process.