Food and Beverage Services

Paperback | December 31, 2011

byR. Singaravelavan

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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 withenvironmental 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 and 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 onequipments 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, theirservice 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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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 withenvironmental concerns. The illustration of concept...

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 and Hotel Management, Calicut University and a member of Board of Studies for Tourism and Hospitality Management, Avinashilingam University, Coimbatore. The aut...
Format:PaperbackDimensions:768 pages, 9.84 × 7.48 × 0.07 inPublished:December 31, 2011Publisher:Oxford University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0198065272

ISBN - 13:9780198065272

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Table of Contents

Part 1: Introduction to F and B Services1. Food service Industry2. Food and Beverage Staff of Hotel3. Food service equipment4. Ancillary sections5. Types of Food ServicePart 2: Menu knowledge and planning6. Menu7. Cover and accompaniments8. French and Culinary terms9. Menu planningPart 3: Food service10. Preparing the Restaurant- before and after the service11. Service procedure12. Breakfast13. Brunch and Afternoon Tea14. Room Service15. Room Service16. Order taking and billing methods17. Handling situationsPart 4: Beverages and Tobacco18. Non-alcoholic beverages (Coffee)19. Alcoholic beverages20. Wine21. Wine making22. Fortified wines23. Vermouth and Bitters24. Wines of France25. Wines of Italy26. Wines of Germany27. Wines of Spain and Portugal28. Wines of USA, Australia and other nations29. Food and wine30. Beer31. Cider and Perry32. Whiskey33. Brandy34. Gin35. Rum36. Vodka37. Tequila38. Other spirits39. Liqueurs and Eau-de-vie40. Service of alcoholic beverages41. Cocktails and Mocktails42. TobaccoPart 5: Cellar and bar operations43. Cellar44. Bar OperationsPart 6: Ancillary functions45. Function catering46. Supervisory function47. Customer relation management48. Food safety and environmental concerns