Skip to Store Area:

You're currently on:

Food and Beverage Services: A Training Manual books

Food and Beverage Services: A Training Manual

Double click on image for larger view.

Share |
Book Price :
Rs 375

Availability : In stock.
Quick Overview

The revised and updated edition of this well known training manual aims at guiding and training food service professionals in the fast growing hospitality industry. It seeks to empower the instructors as well as learners to meet the current changes and new challenges in the food service sector.
View More
13 Digit ISBN
9781259004964
Publication Year
Feb-13
Authors
Andrews
Book Edition
3
Book Binding Type
SOFTCOVER
Number of pages
416
Add Items to Cart Add to Cart
Shipping: Product will be shipped within 10 - 15 working days
Add to Wishlist

Be the first to review this product

The revised and updated edition of this well known training manual aims at guiding and training food service professionals in the fast growing hospitality industry. It seeks to empower the instructors as well as learners to meet the current changes and new challenges in the food service sector.

Salient Features:
• New introduction with added training tips.
• Divided into 42 Learning Hours with slides and review quizzes.
• Ready-to-use guide for self-learning and training.
• Step-by-step demonstrations for improving service skills.
• Updated section on “Service Attitudes”.
• Details of alcoholic beverages and bar service.
• Illustrated with pictures, diagrams and flow-charts.

Part 1 The Restaurant
1 Introduction to a Restaurant
2 Organisation of a Restaurant
3 Associated Departments of Hotel Food Service
4 Types of Restaurants and Bars
5 Restaurant Service Equipment

Part 2 Food Service
6 Types of Service
7 The Menu
8 Restaurant Procedures
9 Cheeses and their Service
10 Tobacco
11 Room Service
12 Banquets and Outdoor Catering
13 Hygiene and Sanitation in Food and Beverage Operations

Part 3 Food Service
14 Wines
15 Spirits
16 Brandy
17 Whisky
18 Rum
19 Vodka
20 Gin
21 Tequila
22 Beer
23 Non-Alcoholic Beverages and Service
24 Alcoholic Beverages Service
25 Bar Service

Part 4 Food Production
26 Kitchen Organisation
27 Stocks
28 Sauces
29 Soups and Garnishes
30 Methods of Cooking
31 Nutrition

Part 5 Service Skills & Competencies
32 Basic Skills for Supervisors
33 Suggestive Selling
Demonstration 1 Holding Service Spoon and Fork
Demonstration 2 Carrying a Tray
Demonstration 3 Laying a Table Cloth
Demonstration 4 Changing a Tablecloth during Service
Demonstration 5 Clearing Soiled Plates from a Table
Demonstration 6 Opening a Wine Bottle
Demonstration 7 Opening a Champagne Bottle
Demonstration 8 Cleaning a Glass

Part 6 Service Attitudes
34 Understanding Guest Service

Appendices
Appendix 1 “What to Observe” during Internship
Appendix 2 Glossary
Appendix 3 Answers to Quizzes
Appendix 4 List of Figures
Appendix 5 References
Sudhir Andrews, Dean—Ecole Hoteliere Lavasa
No Files Uploaded Yet For Review