Food and Beverage Services

1. Auflage 2012
ISBN: 978-0-19-806527-2
Verlag: Oxford University Press

Buch, Englisch, 768 Seiten, Format (B × H): 184 mm x 242 mm, Gewicht: 1058 g

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 with environmental 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 & 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 on equipments 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, their service 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.

Zielgruppe

Primary: Hotel Management courses, Secondary: Professionals

Autoren/Hrsg.

Singaravelavan, R.

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe
• Sozialwissenschaften Sport | Tourismus | Freizeit Tourismus & Reise Tourismus & Reise: Ökonomie, Ökologie

Inhaltsverzeichnis

Part 1 Introduction to F & B Services
1.Food service Industry
2. Food and Beverage Staff of Hotel
3. Food service equipment
4. Ancillary sections
5. Types of Food Service
Part 2 Menu knowledge and planning
6. Menu
7. Cover and accompaniments
8. French and Culinary terms
9. Menu planning
Part 3 Food service
10. Preparing the Restaurant- before and after the service
11. Service procedure
12. Breakfast
13. Brunch and Afternoon Tea
14. Room Service
15. Guéridon service
16. Order taking and billing methods
17. Handling situations
Part 4 Beverages and Tobacco
18. Non-alcoholic beverages (Coffee)
19. Alcoholic beverages
20. Wine
21. Wine making
22. Fortified wines
23. Vermouth and Bitters
24. Wines of France
25. Wines of Italy
26. Wines of Germany
27. Wines of Spain and Portugal
28. Wines of USA, Australia and other nations
29. Food and wine
30. Beer
31. Cider and Perry
32. Whisky
33. Brandy
34. Gin
35. Rum
36. Vodka
37. Tequila
38. Other spirits
39. Liqueurs and Eau-de-vie
40. Service of alcoholic beverages
41. Cocktails and Mocktails
42. Tobacco
Part 5 Cellar and bar operations
43. Cellar
44. Bar Operations
Part 6 Ancillary functions
45. Function catering
46. Supervisory function
47. Customer relation management
48. Food safety and environmental concerns

Über Autor(innen)

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 & Hotel Management, Calicut University and a member of Board of Studies for Tourism and Hospitality Management, Avinashilingam University, Coimbatore. The author has worked with a number of renowned hotels such as Hotel Taj Mahal Intercontinental, Mumbai and Saj Holiday
Resort, Mahabaleshwar.