Food and Beverage Services

Price: 850.00 INR

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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

Price: 850.00 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

Second Edition

R. Singaravelavan

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

Second Edition

R. Singaravelavan

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.

Second Edition

R. Singaravelavan

Table of contents

PART I: INTRODUCTION TO FOOD AND BEVERAGE SERVICE

  1. Food Service Industry
  2. Food and Beverage Staff of Hotel
  3. Food Service Equipment
  4. Ancillary Sections
  5. Styles of Food Service
PART II: MENU KNOWLEDGE AND PLANNING
  1. Menu
  2. Menu Knowledge
  3. Cover and Accompaniments for Selected Dishes
  4. French and Culinary Terms
  5. Menu Planning
PART III: FOOD SERVICE
  1. Preparing the Restaurant—Before and After the Service
  2. Service Procedure
  3. Breakfast
  4. Brunch and Afternoon Tea
  5. Room Service
  6. Guéridon Service
  7. Order Taking and Billing Methods
  8. Handling Situations
PART IV: BEVERAGES AND TOBACCO
  1. Non-alcoholic Beverages
  2. Alcoholic Beverages
  3. Wine
  4. Winemaking
  5. Fortified Wines
  6. Vermouth and Bitters
  7. Wines of France
  8. Wines of Italy
  9. Wines of Germany
  10. Wines of Spain and Portugal
  11. Wines of the USA, Australia, and Other Countries
  12. Food and Wine
  13. Beer
  14. Cider and Perry
  15. Whisky
  16. Brandy
  17. Gin
  18. Rum
  19. Vodka
  20. Tequila and Mezcal
  21. Other Spirits
  22. Liqueurs and Eaux-de-vie
  23. Service of Alcoholic Beverages
  24. Cocktails and Mocktails
  25. Tobacco
PART V: BAR OPERATIONS AND CONTROL
  1. Cellar
  2. Bar Operations
PART VI: ANCILLARY FUNCTIONS
  1. Function Catering
  2. Supervisory Function
  3. Costs, Sales, and Profit
  4. Food Cost Control
  5. Customer Relationship Management
  6. Food Safety and Environmental Concerns

Second Edition

R. Singaravelavan

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
Online Resources

For Faculty
  • PowerPoint Presentations
  • Multiple Choice Questions


For Students
  • Flashcard Glossary

Second Edition

R. Singaravelavan

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 More

Reviews

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

Read More

Table of contents

PART I: INTRODUCTION TO FOOD AND BEVERAGE SERVICE

  1. Food Service Industry
  2. Food and Beverage Staff of Hotel
  3. Food Service Equipment
  4. Ancillary Sections
  5. Styles of Food Service
PART II: MENU KNOWLEDGE AND PLANNING
  1. Menu
  2. Menu Knowledge
  3. Cover and Accompaniments for Selected Dishes
  4. French and Culinary Terms
  5. Menu Planning
PART III: FOOD SERVICE
  1. Preparing the Restaurant—Before and After the Service
  2. Service Procedure
  3. Breakfast
  4. Brunch and Afternoon Tea
  5. Room Service
  6. Guéridon Service
  7. Order Taking and Billing Methods
  8. Handling Situations
PART IV: BEVERAGES AND TOBACCO
  1. Non-alcoholic Beverages
  2. Alcoholic Beverages
  3. Wine
  4. Winemaking
  5. Fortified Wines
  6. Vermouth and Bitters
  7. Wines of France
  8. Wines of Italy
  9. Wines of Germany
  10. Wines of Spain and Portugal
  11. Wines of the USA, Australia, and Other Countries
  12. Food and Wine
  13. Beer
  14. Cider and Perry
  15. Whisky
  16. Brandy
  17. Gin
  18. Rum
  19. Vodka
  20. Tequila and Mezcal
  21. Other Spirits
  22. Liqueurs and Eaux-de-vie
  23. Service of Alcoholic Beverages
  24. Cocktails and Mocktails
  25. Tobacco
PART V: BAR OPERATIONS AND CONTROL
  1. Cellar
  2. Bar Operations
PART VI: ANCILLARY FUNCTIONS
  1. Function Catering
  2. Supervisory Function
  3. Costs, Sales, and Profit
  4. Food Cost Control
  5. Customer Relationship Management
  6. Food Safety and Environmental Concerns

Read More