Food and Beverage

A textbook for the students of hotel management. Coverage includes food and beverage service, food and beverage operations, cost control and food and beverage management. The book is divided into 19 chapters beginning with development of catering industry in India before further exploring the potential of the Indian catering industry.

---

Food and Beverage: Operations to Management is a comprehensive textbook for the students of hotel management. This book has a wide coverage of various courses, namely, foundation course in food and beverage service, food and beverage operations, advance course in food and beverage service, cost control and food and beverage management and provides up to date information about the food and beverage sector. The book is divided into 19 chapters beginning with development of catering industry in India and further exploring the potential of Indian catering industry, spread in several chapters on Food and Beverage Operations, Bar Operations, Gueridon Operations, Menu Management, Tobacco, Non- Alcoholic and Alcoholic Beverages, Sales Control, Bar Management, Event Management, Food and Beverage Marketing, Managing Human Resources in Food and Beverage and Food and Beverage Business Model.

Key Features:

Provides complete compendium from fundamentals of food and beverage operations to food and beverage management.
Explains management of a restaurant, bar, banquet and event.
Includes more than 200 recipes of mocktails, cocktails and gueridon operations.
Contains details about the leading suppliers of the country.
Explains wines of the world.
Includes numerous table cover diagrams, tables and flow diagrams.
Provides sample formats of food and beverage department.
Provides end of chapter self-assessment exercises, concept review questions and web based exercises.