CONTENTS:- Introduction; Quality of Diet; Historical Background; Food Preparation; Planning a Menu; Continental Cuisine; Classical Menu of France; The Beverages; The Tobacco; The Outlets; The Wines; Spirits and Liqueurs; The Banquets; Management and Supervision; Service Techniques; Layout of Restaurant; Other Services; Management of Human Resources; etc.
Food and beverages services are of vital significance in modern times. Preparing different foods with appropriate nutrition value is a scientific exercise while serving it is an art. Modern hotels and restaurants pay much attention towards their food and beverage services. Since catering industry has flourished prospects, this book is designed as an introductory text on the topic, highlights all salient features.