This TEXTBOOK OF FOOD AND BEVERAGE SERVICE AND MANAGEMENT has been written exclusively for the students of all the Institutes of Hotel Management. The book has strictly followed the syllabus and guidelines of NCHMCT, Noida. However, the industry managers, consultants and other professionals will also benefit by reading the book. Moreover the syllabus of the Diploma students of food and beverage service has also been taken care of. The logical progression of the essential concepts presented in a lucid style will help the learners to develop strong foundation of the subject. Structure the book deals with three integral parts of food and beverage service— • The Food and Beverage Operations The Controls and • The Advanced Food & Beverage Management Who all will be benefitted from the book? • The students pursuing degree in hotel/hospitality management • The diploma and certificate course students • The hotel professionals • Persons from academia • Entrepreneurs • Consultants and industry observers Key Features of the Book The key features of the book are: -- • The textbook is written as per the syllabus of hotel management laid down by the National Council of Hotel Management (NCHMCT). • The text book does not burden the students with too much information on any topic as they will also have to learn many other subjects in a short frame of time. • The text book serves complete purposes of the students with food beverage knowledge from first semester to sixth semester along with the Food and Beverage Controls as well as the Advance Food and Beverage Management. • The text book contains important chapter-end review questions and a list of important terms. • This is the only text book on Food and Beverage subject that helps in the dynamic approach to PBL or Project Based Learning for the students. The worthy faculty members of IHMs will get ideas about different projects the students can be involved to make the topic more enjoyable as well as provide an all-round enriching education. • The students will be able to sharpen their organizational, social and research skills with long-lasting deeper knowledge of the subject. • The text contains Glossary at the end which explains difficult and unusual terms and words and expressions related to the subject. The text book also contains a question bank at the end which will help the students to know exactly the type of questions come from different chapters. • The text contains important probable NHTET PRACTICE PAPER for the aspiring teachers.

Acknowledgement Preface 1. Origin of Hotel Industry and Sectors of Food and Beverage Service Industry 2. Food and Beverage Outlets 3. Ancillary Areas 4. Food and Beverage Service Equipments 5. Food and Beverage Organization of a Hotel 6. Attributes of Food and Beverage Staff 7. Relationship of Food and Beverage Department with Other Departments 8. Breakfast 9. Types of Meals 10. Types of Service 11. Menu and Menu Planning 12. Room Service 13. Rules for Laying A Table 14. Rules for Waiting at the Table 15. Courses of French Classical Menu 16. Preparation Of The Restaurant 17. The Procedure of Service for Lunch or Dinner 18. Buffet 19. Banquet 20. Cheese 21. Kitchen Stewarding 22. Sales Control System 23. Tobacco 24. Beverages 25. Alcoholic Beverages 26. Whisky 27. Brandy 28. Rum 29. Gin 30. Vodka 31. Sake 32. Cider 33. Perry 34. Tequila 35. Other Popular Spirits 36. Beer 37. Liqueurs 38. Cocktails and Mixed Drinks 39. Wine 40. Old World Wine 41. Terminology 42. Gueridon Service 43. Bar Operations 44. Planning And Operating Various Food and Beverage Outlets 45. Supervisory Functions Glossary Question Bank 46. Food Cost Control 47. Food Control Cycle 48. Receiving Control 49. Storing and Issuing Control 50. Production Control Glossary Question Bank 51. Cost Dynamics 52. Inventory Control 53. Budgetary Control 54. Sales Concept 55. Break-even Analysis 56. Menu Engineering 57. Mis—(Management Information System) 58. Variance Analysis 59. Sale Control System 60. Menu Merchandising 61. Beverage Control Glossary Question Bank Bibliography

Mr. PRASANTA MUKHERJEE completed his Hotel Management from Institute of Hotel Management, Calcutta. He did his Masters in Tourism Management, from Indira Gandhi National Open University, New Delhi. Completed Diploma in Human Nutrition, from ALISON, Ireland. Completed Diploma in Food Safety, from ALISON, Ireland. Completed Diploma in Occupational Hygiene. Presently pursuing in Strategic Management. He underwent training in The Oberoi Grand, Calcutta and Hotel Hindustan International, Calcutta. The author has worked as Manager in various catering organizations including Park Hotel, New Delhi, Gazebo Hotels and Resorts, Mumbai, and Hotel Hans Plaza, New Delhi. He has attended various training courses such as Direct Trainers Skill, DOT, TNA (Training Need Analysis) ,Trainer Development Programme', Cigar and Wine Appreciation Programme and “F & B Management for Competitive Advantage” organised by the Ecole Hoteliere de Lausanne. He had also been engaged in training the professionals from hospitality industry. The author has more than twenty five years of rich experience of teaching in Chandigarh Institute of Hotel Management, Chandigarh (formerly known as Food Craft Institute). He has also authored a textbook on Textbook of Food Science, Nutrition and Safety.