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    Training Manual For Food and Beverage Services: Book Information Sheet Book Information Sheet

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    Jhon
    This training manual covers practical aspects of food and beverage service in hotels, including standard operating procedures for in-room dining, banquets, bars, and restaurants. It describes techniques for table service, beverage service, cocktail making, and bar setup. The manual aims to help students and professionals understand current food and drink trends as well as proper serving procedures reflected in five-star hotels. Written by an experienced hotel management instructor, it provides comprehensive coverage of food and beverage topics through descriptions, images, and a restaurant glossary.

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    Training Manual For Food and Beverage Services: Book Information Sheet Book Information Sheet

    Uploaded by

    Jhon
    108 views2 pages
    This training manual covers practical aspects of food and beverage service in hotels, including standard operating procedures for in-room dining, banquets, bars, and restaurants. It describes techniques for table service, beverage service, cocktail making, and bar setup. The manual aims to help students and professionals understand current food and drink trends as well as proper serving procedures reflected in five-star hotels. Written by an experienced hotel management instructor, it provides comprehensive coverage of food and beverage topics through descriptions, images, and a restaurant glossary.

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    Congjj

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    9789385909184

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    This training manual covers practical aspects of food and beverage service in hotels, including standard operating procedures for in-room dining, banquets, bars, and restaurants. It describes techniques for table service, beverage service, cocktail making, and bar setup. The manual aims to help students and professionals understand current food and drink trends as well as proper serving procedures reflected in five-star hotels. Written by an experienced hotel management instructor, it provides comprehensive coverage of food and beverage topics through descriptions, images, and a restaurant glossary.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    108 views2 pages

    Training Manual For Food and Beverage Services: Book Information Sheet Book Information Sheet

    Uploaded by

    Jhon
    This training manual covers practical aspects of food and beverage service in hotels, including standard operating procedures for in-room dining, banquets, bars, and restaurants. It describes techniques for table service, beverage service, cocktail making, and bar setup. The manual aims to help students and professionals understand current food and drink trends as well as proper serving procedures reflected in five-star hotels. Written by an experienced hotel management instructor, it provides comprehensive coverage of food and beverage topics through descriptions, images, and a restaurant glossary.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Book Information Sheet

    Training Manual for Food and Beverage Services


    Mahendra Singh Negi

    2016 464 pp Paperback ISBN: 9789385909184 Price: 625.00

    About 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.

    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.

    Table of Contents

    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

    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.

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