spacer
Saujanya books, indian books, books from india, tibetan books, tibetan texts, tibetan pecha, tibetan pechas, book store, bookstore, book shop, bookshop, book india, buy books online, online book store, online bookstore, buy books, books online, india book store, book from india, book shop india, bookshop in India, book seller in India, indian book store, online bookshop, wholesale book sellers, discount books store, indian authors books, online book store india, discount book seller, all subjects books, books from india, book publisher in india, online discount books, indian book seller, india books, book shopping, book distributor in India, wholesale book distributor
leftBar
rightBar
leftBar
rightBar
leftBar
rightBar
leftBar
rightBar
leftBar
rightBar
leftBar
rightBar
leftBar
rightBar

Welcome to www.saujanyabooks.com

spacer
 view Items
Total Title : 0
spacer
Sign In | Recommend Site
spacer
spacer
spacer
boxsearch
spacer
   
spacer
   
spacer
  Advanced Search
spacer
spacer
spacer
spacer
 
cards
spacer
 
 
 Book Details
arrow
spacer
spacer
Training Manual for Food and Beverage Services / Negi, Mahendra Singh
spacer
 
Training Manual for Food and Beverage Services
Negi, Mahendra Singh
 
  add
List Price : US$ 31.34
Our Price : US$ 25.07
You Save : 20%
  (PB)
 
  recommend
spacer
 PRODUCT DETAILS
spacer
spacer
  Book ID : 43177
  ISBN-10 : 93-85909-18-5 / 9385909185
  ISBN-13 : 978-93-85909-18-4 / 9789385909184
  Place of Publication : Delhi
  Year of Publication : 2016
  Edition : (First Edition)
  Language : English
  464p., 22 cm.
   
spacer
 CONTENTS
spacer
CONTENTS:-
1. Introduction to Food and Beverage Service Industry
2. Food and Beverage Service Personnel
3. Restaurant Etiquette
4. Restaurant Equipment
5. Mise En Place
6. Restaurant Preparation
7. The Menu
8. Types of Service
9. Types of Meals
10. Food Serving Techniques
11. Food and Beverage Service Cycle
12. Food Service Sequence for Meals
13. Writing a KOT and Billing Methods
14. Closing Meal Periods
15. Accompaniments
16. Table Manners
17. Handling Emergency Situations
18. Napkin Folding Techniques
19. Cheese
20. Pastry Counter Set-Up
21. Practicing Trolley Service
22. In Room Dining/Room Service/Eat In
23. Food Service in IRD
24. Functions In Banquet
25. Buffet Set-Up
26. Fuel Used in Restaurants
27. Planning Duty Roster
28. Bar Set-Up
29. Bar Glassware and Equipment
30. Beverage Product Knowledge
31. Presenting Beverage Menu
32. Service of Fresh Lime/Water/Soda/Juice
33. Service of Tea
34. Beer Service Procedure
35. Service of Straight Drinks/Spirits
36. Introduction to Cocktails
37. Service of Cocktails & Mocktails
38. Service of Wine (Red & White)
39. Service of Champagne/Sparkling Wine
40. Service of Cigars/Cigarette
41. Handling Micros
42. Fruits, Nuts, Herbs and Spices
43. New Trends in Bar
spacer
spacer
 DESCRIPTION
spacer

Salient Features:

- 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.

spacer
   
spacer
 
 
 

 

 

 
 
COPYRIGHT © 2001-2016, SAUJANYA BOOKS HOW TO ORDER I PAYMENTS I SITE MAP I FEEDBACK I LINKS I CONTACT US
Sitemap RSS Feed Sitemap    SAUJANYA BOOKS : 165-E, Kamla Nagar, Delhi - 110007 (INDIA)