Description
Wiley India Training Manual For Food And Beverage Services by Mahendra Singh Negi
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.
About the Author
Mahendra Singh Negi is an Assistant Professor, F&B Services at Amrapali Institute of Hotel Management, Haldwani. He completed his Hotel Management from G.I.H.M Dehradun and M.T.M from I.G.N.O.U. He has over 9 years of teaching and training experience in food and beverage services and has worked with many renowned hotels. He has also authored one book titled ‘Handbook of Bar and Beverages’ and have also written several research papers and articles which have been published in various national and international journals and edited book.
TABLE OF CONTENTS
BOOK REVIEW
Introduction to Food and Beverage Service Industry
Food and Beverage Service Personnel
Restaurant Etiquette
Restaurant Equipment
Mise En Place
Restaurant Preparation
The Menu
Types of Service
Types of Meals
Food Serving Techniques
Food and Beverage Service Cycle
Food Service Sequence for Meals
Writing a KOT and Billing Methods
Closing Meal Periods
Accompaniments
Table Manners
Handling Emergency Situations
Napkin Folding Techniques
Cheese
Pastry Counter Set-Up
Practicing Trolley Service
In Room Dining/Room Service/Eat In
Food Service in IRD
Functions In Banquet
Buffet Set-Up
Fuel Used in Restaurants
Planning Duty Roster
Bar Set-Up
Bar Glassware and Equipment
Beverage Product Knowledge
Presenting Beverage Menu
Service of Fresh Lime/Water/Soda/Juice
Service of Tea
Beer Service Procedure
Service of Straight Drinks/Spirits
Introduction to Cocktails
Service of Cocktails & Mocktails
Service of Wine (Red & White)
Service of Champagne/Sparkling Wine
Service of Cigars/Cigarette
Handling Micros
Fruits, Nuts, Herbs and Spices
New Trends in Bar
Restaurant Glossary
Index