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| Author | : Mahendra Singh Negi |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2016-11-30 |
| Genre | : Beverage industry |
| ISBN | : 9789385909184 |
Explores the practical aspects of the food and beverage department (F&B) as required in the hotel industry. This text covers food and beverage service techniques and operating procedures in various sub-departments of F&B, such as in-room dining, banquets, bars and restaurants.
| Author | : Lora Arduser |
| Publisher | : Atlantic Publishing Company |
| Total Pages | : 248 |
| Release | : 2017-01-19 |
| Genre | : Business & Economics |
| ISBN | : 1620230720 |
| Author | : John Cousins |
| Publisher | : Hodder Education |
| Total Pages | : 580 |
| Release | : 2014-09-26 |
| Genre | : Cooking |
| ISBN | : 1471807975 |
Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally. - Covers all of the essential industry knowledge, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects - Supports a range of professional food and beverage service qualifications, including foundation degrees or undergraduate programmes in restaurant, hotel, leisure or event management, as well as in-company training programmes - Aids visual learners with over 200 photographs and illustrations demonstrating current service conventions and techniques
| Author | : Matt A. Casado |
| Publisher | : Wiley |
| Total Pages | : 0 |
| Release | : 1994-04-27 |
| Genre | : Business & Economics |
| ISBN | : 9780471304647 |
A compact reference for busy servers offering quick information on details of setup and service. Preparing for service, greeting guests, flambeing, table service for all meals, wine service, culinary basics for waiters/waitresses and bar mixology are among the topics discussed. Step-by-step drawings succinctly demonstrate what to do and how to do it.
| Author | : Sudhir Andrews |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2013 |
| Genre | : Hotel front desk personnel |
| ISBN | : 9781259004971 |
| Author | : Lora Arduser |
| Publisher | : Atlantic Publishing Company |
| Total Pages | : 72 |
| Release | : 2003 |
| Genre | : Business & Economics |
| ISBN | : 0910627207 |
"These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information."
| Author | : John Cousins |
| Publisher | : Hodder Education |
| Total Pages | : 705 |
| Release | : 2020-08-28 |
| Genre | : Cooking |
| ISBN | : 139830011X |
This revised and updated edition of our bestselling and internationally respected title is the essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service. - Covers contemporary trends and issues in food and beverage service and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed focus on the international nature of the hospitality industry. - Supports students in gaining a comprehensive overview of the industry, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects. - Supports a range of professional qualifications as well as in-company training programmes. - Aids visual learners with over 250 photographs and illustrations demonstrating current service conventions and techniques.
| Author | : Bruce H Axler |
| Publisher | : |
| Total Pages | : 222 |
| Release | : 2013 |
| Genre | : Beverage service |
| ISBN | : 9788126542659 |
| Author | : Karen E. Drummond |
| Publisher | : Wiley |
| Total Pages | : 0 |
| Release | : 1992-08-04 |
| Genre | : Business & Economics |
| ISBN | : 9780471552079 |
This ready-to-use staff training manual covers three basic areas: safety and sanitation, food production skills and service ability. Discusses standard industry procedures and practices with instructions for customizing to individual restaurant operations. Presents 30 training outlines featuring ready-to-photocopy transparency masters and employee materials such as summaries, exercises and quizzes. Also includes a variety of suggested training techniques.
| Author | : Bernard Davis |
| Publisher | : Routledge |
| Total Pages | : 412 |
| Release | : 2013-01-11 |
| Genre | : Business & Economics |
| ISBN | : 1136001220 |
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
