Food and Beverage Services
Price: 895.00 INR
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ISBN:
9780199464685
Publication date:
17/06/2016
Paperback
784 pages
Price: 895.00 INR
We sell our titles through other companies
Disclaimer :You will be redirected to a third party website.The sole responsibility of supplies, condition of the product, availability of stock, date of delivery, mode of payment will be as promised by the said third party only. Prices and specifications may vary from the OUP India site.
ISBN:
9780199464685
Publication date:
17/06/2016
Paperback
784 pages
The second edition of Food and Beverage Service is specifically tailored to meet the requirements of the students of hotel management courses.
Suitable for: The second edition of Food and Beverage Service is specifically tailored to meet the requirements of the students of hotel management courses.
Rights: World Rights
Description
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.
Table of contents
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
- Menu
- Menu Knowledge
- Cover and Accompaniments for Selected Dishes
- French and Culinary Terms
- Menu Planning
- 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
- 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
- Cellar
- Bar Operations
- Function Catering
- Supervisory Function
- Costs, Sales, and Profit
- Food Cost Control
- Customer Relationship Management
- Food Safety and Environmental Concerns
Features
New to the Second Edition
- New chapters on Menu Knowledge, Costs, Sales, and Profit, and Food Cost Control
- New sections on EU wine regulations and labelling laws, and pairing wine with Asian food
- Augmented web resources for both teachers and students
Key Features
- Illustrates the key concepts with the help of photographs of various table layouts and other services, sample menus, and side bars
- Provides a detailed description of the various types of wines, non-alcoholic beverages, guéridon service, and specialized service skills for breakfast, afternoon tea, brunch, and so on
- Includes the French terms used for the various staff members, menu, and dishes
For Faculty
- PowerPoint Presentations
- Multiple Choice Questions
For Students
- Flashcard Glossary
Review
It is a very easy-to-understand and student-friendly textbook. ‒ Prof. Denny Augustine, Christ University, Bengaluru
The textbook covers every aspect of food and beverage service, which is explained well through pictures and tables. ‒ Prof. Amit Kumar, Kurukshetra University, Kurukshetra
The table of contents provides adequate coverage as per the university syllabus. ‒ Prof. Bharat Kapoor, Lovely Professional University, Jalandhar
Description
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.
Read MoreReviews
It is a very easy-to-understand and student-friendly textbook. ‒ Prof. Denny Augustine, Christ University, Bengaluru
The textbook covers every aspect of food and beverage service, which is explained well through pictures and tables. ‒ Prof. Amit Kumar, Kurukshetra University, Kurukshetra
The table of contents provides adequate coverage as per the university syllabus. ‒ Prof. Bharat Kapoor, Lovely Professional University, Jalandhar
Table of contents
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
- Menu
- Menu Knowledge
- Cover and Accompaniments for Selected Dishes
- French and Culinary Terms
- Menu Planning
- 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
- 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
- Cellar
- Bar Operations
- Function Catering
- Supervisory Function
- Costs, Sales, and Profit
- Food Cost Control
- Customer Relationship Management
- Food Safety and Environmental Concerns
