Food and Beverage Service Operation, 1/e

About the Author

Jagmohan Negi :- Ph.D., FHCIMA (London) Advance Courses on Tourism Studies (Switzerland)

About the Book

Designed to be the 'best' book for operation and management, this book addresses content areas that are integral to a restaurant service employees job providing current and practical information

Table of Content

Chapter 1 The Hospitality Industry: An Introduction Chapter 2 Organisation Structure:Food And Beverage Operation Chapter 3 Food And Beverage Service Chapter 4 Operating Equipments Chapter 5 Still Room, Silver Room, Wash, Up, Hot Plate And Lenin Store Chapter 6 Preparation For Food And Beverage Service Chapter 7 Menu Knowledge Chapter 8 Snacks And Savoury Dishes Chapter 9 Breakfast And Table Setting Procedures Chapter 10 Beverage : Alcoholic And No-Alcoholic Chapter 11 Skills And Techniques Chapter 12 Receiving The Guest And Order Taking Chapter 13. Desserts: Ice Cream And Kulfi Chapter 14. Sanitation And Safety In Hospitality Chapter 15. Job Interview And Placement Appendix References