Training Manual for Food and Beverage Services
Seiten
2016
TechSar Pvt. Ltd (Verlag)
978-93-85909-18-4 (ISBN)
TechSar Pvt. Ltd (Verlag)
978-93-85909-18-4 (ISBN)
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Explores the practical aspects of the food and beverage department (F&B) as required in the hotel industry. This text covers food and beverage service techniques and operating procedures in various sub-departments of F&B, such as in-room dining, banquets, bars and restaurants.
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. The manual is not only limited to bar and beverages, but also discusses new upcoming trends in the bar and drinks such as mixology and infusion, along with the role of information technology. With the help of S.O.Ps designed and compiled from various five star hotels it will help students to understand the right procedure of serving food, wine, spirits, cigarettes and cigars to reflect current practices in the industry.
The manual is designed to cater to the needs of the students of degree/diploma courses of hotel management and certificate courses of food craft institutes, and is also suitable for F&B professional and aspiring bartenders.
Key Highlights:
Explains all the standard operating procedures as applicable in five star hotels.
Includes photographs, images and tables related to food and beverage service procedures to ease the understanding on concerned topics.
Helps in preparing for placement interviews.
A detailed restaurant glossary is provided at the end of the book.
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. The manual is not only limited to bar and beverages, but also discusses new upcoming trends in the bar and drinks such as mixology and infusion, along with the role of information technology. With the help of S.O.Ps designed and compiled from various five star hotels it will help students to understand the right procedure of serving food, wine, spirits, cigarettes and cigars to reflect current practices in the industry.
The manual is designed to cater to the needs of the students of degree/diploma courses of hotel management and certificate courses of food craft institutes, and is also suitable for F&B professional and aspiring bartenders.
Key Highlights:
Explains all the standard operating procedures as applicable in five star hotels.
Includes photographs, images and tables related to food and beverage service procedures to ease the understanding on concerned topics.
Helps in preparing for placement interviews.
A detailed restaurant glossary is provided at the end of the book.
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.
| Erscheinungsdatum | 03.12.2016 |
|---|---|
| Sprache | englisch |
| Maße | 180 x 240 mm |
| Gewicht | 757 g |
| Themenwelt | Sozialwissenschaften ► Pädagogik ► Berufspädagogik |
| Wirtschaft | |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 93-85909-18-5 / 9385909185 |
| ISBN-13 | 978-93-85909-18-4 / 9789385909184 |
| Zustand | Neuware |
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