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(Ebook) Food and Beverage Services A Training Manual 3rd Edition by Sudhir Andrews ISBN 9781259004964 1259004961

  • SKU: EBN-10949236
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Authors:Sudhir Andrews
Year:2013
Editon:3
Publisher:McGraw-Hill India
Language:english
File Size:39.33 MB
Format:pdf
ISBNS:9781259004964, 1259004961
Categories: Ebooks

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(Ebook) Food and Beverage Services A Training Manual 3rd Edition by Sudhir Andrews ISBN 9781259004964 1259004961

(Ebook) Food and Beverage Services A Training Manual 3rd Edition by Sudhir Andrews - Ebook PDF Instant Download/Delivery: 9781259004964 ,1259004961
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Product details:

ISBN 10: 1259004961
ISBN 13: 9781259004964
Author: Sudhir Andrews

"The third revised and updated edition of this well known training manual aims at guiding, educating and training food service professionals in the fast growing hospitality industry. It aims to empower the instructors as well as learners to meet the current changes and new challenges in the food service sector. Salient Feature: - New introduction with added training tips. - Divided into 42 Learning Hours with 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. Ideal Book For: - New entrants to Food & Beverage Service Operations - Students of Hotel Management courses - Instructors of Hotel Management and Craft Institutes - Staff of Independent restaurants - Hotel and Hospitality Training Centres."
 

(Ebook) Food and Beverage Services A Training Manual 3rd Edition Table of contents:

  1. Introduction to Food and Beverage Service Industry

  2. Types of Food and Beverage Establishments

  3. F&B Service Areas and Equipment

  4. Organisation of Food and Beverage Department

  5. Personal Hygiene and Grooming Standards

  6. Food and Beverage Service Methods

  7. Table Setting and Cover Layouts

  8. Menu Knowledge and Planning

  9. Types of Menus and Courses

  10. Beverage Knowledge: Non-Alcoholic and Alcoholic

  11. Wine Service and Pairing

  12. Room Service and Specialized Services

  13. F&B Control: Purchasing, Receiving and Storage

  14. Billing, Order Taking and POS Systems

  15. Guest Service Skills and Complaint Handling

  16. Banquet and Outdoor Catering

  17. Buffet Service and Gueridon Service

  18. Bar Operations and Mixology Basics

  19. Health, Safety and Sanitation

  20. Trends in Food and Beverage Services

  21. Training and Staff Development

  22. Glossary of F&B Terms

  23. Appendices and Sample Formats

  24. Index

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Tags: Sudhir Andrews, Food, Beverage Services, Training Manual

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