Training Manual for Food and Beverage Services
Contents: 1. Introduction to Food and Beverage Service Industry. 2. Food and Beverage Service Personnel. 3. Restaurant Etiquette. 4. Restaurant Equipment. 5. Mise En Place. 6. Restaurant Preparation. 7. The Menu. 8. Types of Service. 9. Types of Meals. 10. Food Serving Techniques. 11. Food and Beverage Service Cycle. 12. Food Service Sequence for Meals. 13. Writing a KOT and Billing Methods. 14. Closing Meal Periods. 15. Accompaniments. 16. Table Manners. 17. Handling Emergency Situations. 18. Napkin Folding Techniques. 19. Cheese. 20. Pastry Counter Set-Up. 21. Practicing Trolley Service. 22. In Room Dining/Room Service/Eat In. 23. Food Service in IRD. 24. Functions In Banquet. 25. Buffet Set-Up. 26. Fuel Used in Restaurants. 27. Planning Duty Roster. 28. Bar Set-Up. 29. Bar Glassware and Equipment. 30. Beverage Product Knowledge. 31. Presenting Beverage Menu. 32. Service of Fresh Lime/Water/Soda/Juice. 33. Service of Tea. 34. Beer Service Procedure. 35. Service of Straight Drinks/Spirits. 36. Introduction to Cocktails. 37. Service of Cocktails and Mocktails. 38. Service of Wine (Red and White). 39. Service of Champagne/Sparkling Wine. 40. Service of Cigars/Cigarette. 41. Handling Micros. 42. Fruits, Nuts, Herbs and Spices. 43. New Trends in Bar. 44. Restaurant Glossary. 45. Index.
Training Manual for Food and Beverage Services covers the practical aspects of the food and beverage department (F&B) as required in the hotel industry. It enumerates the food and beverage service techniques and operating procedures in various sub-departments of F and B such as in-room dining, banquets, bars and restaurants. This training manual lays emphasis on the table manners, handling micros, bar set up, beverage services, bar equipment, and cocktails elaborating the various cocktail making methods, cocktail recipes along with types of garnishes used in the bar. The manual is not only limited to bar and beverages, but also discusses new upcoming trends in the bar and drinks such as mixology and infusion, along with the role of information technology. With the help of S.O.Ps designed and compiled from various five star hotels it will help students to understand the right procedure of serving food, wine, spirits, cigarettes and cigars to reflect current practices in the industry.
The manual is designed to cater to the needs of the students of degree/diploma courses of hotel management and certificate courses of food craft institutes, and is also suitable for Fand B professional and aspiring bartenders. (jacket)
