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&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.

Introduction to Food and Beverage Service Industry

Food and Beverage Service Personnel

Restaurant Etiquette

Restaurant Equipment

Mise En Place

Restaurant Preparation

The Menu

Types of Service

Types of Meals

Food Serving Techniques

Food and Beverage Service Cycle

Food Service Sequence for Meals

Writing a KOT and Billing Methods

Closing Meal Periods

Accompaniments

Table Manners

Handling Emergency Situations

Napkin Folding Techniques

Cheese

Pastry Counter Set-Up

Practicing Trolley Service

In Room Dining/Room Service/Eat In

Food Service in IRD

Functions In Banquet

Buffet Set-Up

Fuel Used in Restaurants

Planning Duty Roster

Bar Set-Up

Bar Glassware and Equipment

Beverage Product Knowledge

Presenting Beverage Menu

Service of Fresh Lime/Water/Soda/Juice

Service of Tea

Beer Service Procedure

Service of Straight Drinks/Spirits

Introduction to Cocktails

Service of Cocktails & Mocktails

Service of Wine (Red & White)

Service of Champagne/Sparkling Wine

Service of Cigars/Cigarette

Handling Micros

Fruits, Nuts, Herbs and Spices

New Trends in Bar

Restaurant Glossary

Mahendra Singh Negi is an Assistant Professor, F&B Services at Amrapali Institute of Hotel Management, Haldwani. He completed his Hotel Management from G.I.H.M Dehradun and M.T.M from I.G.N.O.U. He has over 9 years of teaching and training experience in food and beverage services and has worked with many renowned hotels. He has also authored one book titled ‘Handbook of Bar and Beverages’ and have also written several research papers and articles which have been published in various national and international journals and edited book.