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Food and Beverage Services, 2/E

Author: R. Singaravelavan,

(3 reviews)

MRP $ 87   Price $ 78.3

ISBN : 9780199464685

Year : 2016

Binding : Paperback

Pages : 784

Weight : 0.85 Kg

Dimension (CM) : 18 X 24 X 2

Publisher Name : Oxford University Press

The second edition of Food and Beverage Service is specifically tailored to meet the requirements of the students of hotel management courses. Each of the six sections—introduction to food and beverage service, menu knowledge and planning, food service, beverages and tobacco, bar operations and control, and ancillary functions—have been thoroughly updated to cover all the aspects of the food service industry. Due to its exhaustive coverage and practical approach, this textbook is suitable not only for students, but also for professionals.

PART I: INTRODUCTION TO FOOD AND BEVERAGE SERVICE

  1. Food Service Industry
  2. Food and Beverage Staff of Hotel
  3. Food Service Equipment
  4. Ancillary Sections
  5. Styles of Food Service

PART II: MENU KNOWLEDGE AND PLANNING

  1. Menu
  2. Menu Knowledge
  3. Cover and Accompaniments for Selected Dishes
  4. French and Culinary Terms
  5. Menu Planning

PART III: FOOD SERVICE

  1. Preparing the Restaurant—Before and After the Service
  2. Service Procedure
  3. Breakfast
  4. Brunch and Afternoon Tea
  5. Room Service
  6. Guéridon Service
  7. Order Taking and Billing Methods
  8. Handling Situations

PART IV: BEVERAGES AND TOBACCO

  1. Non-alcoholic Beverages
  2. Alcoholic Beverages
  3. Wine
  4. Winemaking
  5. Fortified Wines
  6. Vermouth and Bitters
  7. Wines of France
  8. Wines of Italy
  9. Wines of Germany
  10. Wines of Spain and Portugal
  11. Wines of the USA, Australia, and Other Countries
  12. Food and Wine
  13. Beer
  14. Cider and Perry
  15. Whisky
  16. Brandy
  17. Gin
  18. Rum
  19. Vodka
  20. Tequila and Mezcal
  21. Other Spirits
  22. Liqueurs and Eaux-de-vie
  23. Service of Alcoholic Beverages
  24. Cocktails and Mocktails
  25. Tobacco

PART V: BAR OPERATIONS AND CONTROL

  1. Cellar
  2. Bar Operations

PART VI: ANCILLARY FUNCTIONS

  1. Function Catering
  2. Supervisory Function
  3. Costs, Sales, and Profit
  4. Food Cost Control
  5. Customer Relationship Management
  6. Food Safety and Environmental Concerns

R. Singaravelavan is currently Principal, State Institute of Hospitality Management, Kozhikode