A comprehensive detail of hospitality industry operating in India as well as in abroad has been provided, along with a brief description of their definitions, origins, natures & functions. Additionally – most importantly – it identifies & defines many of the most commonly used terms & concepts within hospitality fields. Hospitality education has undergone a drastic series of changes over the past years. Today’s, hospitality education demands new approaches to teaching & new directions for learning. This “TEXTBOOK OF FOOD & BEVERAGE SERVICE (with Training Manual)” is a practical & theoretical hand on text written to help you become more efficient & effective professional. The students will embark on a journey to learn more innovative hospitality methods & their application.
For whom is this book written?
This book is written with the needs of the following broad groups in mind:
• Students undertaking various hospitality programs at various hospitality educational institutes
• Academics & teachers involved in the field of hospitality industry.
• Consultant to hospitality industry
• Industry observer or other interested parties.
Structure
The book is divided into three parts:
• Food (Part 1)
• Beverage (Part 2)
• Practical Guidelines (Part 3)
In addition to the above three sections, Emerging Trends in Food & Beverage Outlets; Growth, Development & Scope of Food & Beverage Industry; Restaurant Planning & Designing, etc. related details are also provided in this book cum training manual.
FEATURES OF THIS TEXTBOOK OF FOOD & BEVERAGE SERVICE (with Training Manual)
Six core features of this Text Book:-
• This text book cum training manual is written in user-friendly language (or in very simple language) and covers almost all the answers of last five years question paper of national council’s main examination.
• Along with practical operation, it also cover theory portion of your syllabus – up to 90 % st rd (from 1 year to 3 year).
• This text book also covers the upcoming trends in Food & Beverage service sector.
• This text book has also ideal conversation phrases between “Guest and Food & Beverage Serving Staff”, which written in English as well as in standard French.
• This text book contains the controlling documents of various relevant sections or outlets of Food & Beverage Service Departments.
• This text book also contains the layout of various outlets of Food & Beverage Departments.
PART A - FOODS
Unit 1: Introduction to Hospitality Industry
Unit 2: Introduction to Hotel Industry
Unit 3: Introduction to Food & Beverage Service Organization
Unit 4: Food & Beverage Service Attributes
Unit 5: Food & Beverage Service Department Equipments
Unit 6: Introduction to Restaurant
Unit 7: Restaurant Operation (Practical Operation)
Unit 8: Handling of Service Utensils
Unit 9: Coffee Shop & Coffee House
Unit 10: Room Service
Unit 11: Room Service Operation (Practical)
Unit 12: Banquet
Unit 13: Kitchen Stewarding
Unit 14: Coordination & Cooperation Among all the Departments & Sections
Unit 15: Introduction to Meal & Breakfast
Unit 16: Introduction to Menu & Menu Planning
Unit 17: French Classical Menu
Unit 18: Guéridon Service & Carving
Unit 19: Accompaniments & Garnishes
Unit 20: Table Setting (Rules for laying the table)
Unit 21: Types of Service
PART B: BEVERAGES
Unit 22: Introduction to Beverages
Unit 23: Non Alcoholic Beverages
Unit 24: Wine
Unit 25: Wine World
Unit 26: Brand Names of Wine
Unit 27: Service of Specific Wines
Unit 28: Beer
Unit 29: Introduction to Spirits
Unit 30: Brandy
Unit 31: Whiskey/Whisky
Unit 32: Rum (Regular Use Medicine)
Unit 33: Vodka
Unit 34: Tequila
Unit 35: Gin
Unit 36: Liqueur
Unit 37: Other Famous Liquors & Spirits
Unit 38: Alcoholic & Non-Alcoholic Cocktails
Unit 39: Bar Operation (Beverage and Recreation)
Unit 40: Tobacco Products
Unit 41: Buffet
Unit 42: Bill Control & Checking System
Unit 43: Restaurant Planning & Designing Consideration
Unit 44: Growth & Scope of Hospitality Industry
Unit 45: Changing Trends in Hospitality Industry
PART C- PRACTICAL GUIDELINES FOR SERVICE
Unit 46: Practical Guidelines for Making Alcoholic & Non-Alcoholic Cocktails
Unit 47: Practical Guidelines for Food & Beverage Operation
Unit 48: Ideal Phrases in Restaurant Operation & Room Service
Bibliography
Author has done Bachelor's in Hotel Management & Master's in Hotel Management from Institute of Tourism & Hotel Management, Bundelkhand University, Jhansi (UP). Author has five years of teaching experience & presently working as an Assitt. Lecturer in Institute of Hotel Management Catering Technology & Applied Nutrition, Gwalior (MP).
