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
- Food Service Industry
- Food and Beverage Staff of Hotel
- Food Service Equipment
- Ancillary Sections
- Styles of Food Service
PART II: MENU KNOWLEDGE AND PLANNING
- Menu
- Menu Knowledge
- Cover and Accompaniments for Selected Dishes
- French and Culinary Terms
- Menu Planning
PART III: FOOD SERVICE
- Preparing the Restaurant—Before and After the Service
- Service Procedure
- Breakfast
- Brunch and Afternoon Tea
- Room Service
- Guéridon Service
- Order Taking and Billing Methods
- Handling Situations
PART IV: BEVERAGES AND TOBACCO
- Non-alcoholic Beverages
- Alcoholic Beverages
- Wine
- Winemaking
- Fortified Wines
- Vermouth and Bitters
- Wines of France
- Wines of Italy
- Wines of Germany
- Wines of Spain and Portugal
- Wines of the USA, Australia, and Other Countries
- Food and Wine
- Beer
- Cider and Perry
- Whisky
- Brandy
- Gin
- Rum
- Vodka
- Tequila and Mezcal
- Other Spirits
- Liqueurs and Eaux-de-vie
- Service of Alcoholic Beverages
- Cocktails and Mocktails
- Tobacco
PART V: BAR OPERATIONS AND CONTROL
- Cellar
- Bar Operations
PART VI: ANCILLARY FUNCTIONS
- Function Catering
- Supervisory Function
- Costs, Sales, and Profit
- Food Cost Control
- Customer Relationship Management
- Food Safety and Environmental Concerns
R. Singaravelavan is currently Principal, State Institute of Hospitality Management, Kozhikode
