Textbook of Food & Beverage Management
- New Delhi TMH 2008
- xxv,588p.;23cm
CONTENTS: PART 1: INTRODUCTION TO THE FOOD SERVICES INDUSTRY LESSON 1- ORIGINS OF THE FOOD SERVICE INDUSTRY LESSON 2- FOOD SERVICE FACILITIES LESSON 3-ORGANISATION AND RESPONSIBLITIES OF F&B OPERATION LESSON 4-ASSOCIATED DEPARTMENTS OF HOTEL FOOD SERVICES PART 2: THE FOOD SERVICES PROFESSINAL LESSON 5- THE NEW FOOD SERVICES PROFESSINAL LESSON 6-UNDERSTANDING GUEST SERVICES LESSON 7-COMPETENCIES OF A FOOD SERVICES PROFESSIONAL PART 3: FUNDAMENTAL OF MANAGEMENT LESSON 8-BASICS OF MANAGEMENT LESSON 9-PRINCIPLES OF MANAGEMENT PART 4: THE MENU LESSON 10-ROLE OF MENU LESSON 11-TYPES OF MENUS LESSON 12-MENU PLANNING PART 5: SERVICE EQUIPMENT LESSON 13- RESTAURANT SERVICE EQUIPMENT PART 6: Food Service Lesson 14- Types of Service Lesson 15- Room Service PART 7: Beverages Lesson 17- Wines Lesson 18- Spirits Lesson 19 Beer Lesson 20- Non-alcoholic Beverages PART 8: Banquets and Outdoor Catering Lesson 22- Banquets and Outdoor Catering PART 9: Food and Beverage Production Lesson 23 Kitchen Organization Lesson 24- Methods of Cooking Lesson 25- Stocks Lesson 26 Sauces Lesson 27 -Soups and Garnishes Lesson 28- Nutrition PART 10: Food and Beverage Sales and Marketing Lesson 29- Marketing of Food & Beverages Lesson 30- Food Promotions Lesson 31- In-House Selling PART 11: Managing F & B Human Resources Lesson 32- The Hiring Process Lesson 33- Orientation and Socialization Lesson 34- Training and Development Lesson 35- Leadership and Motivation PART 12: Hygiene, Sanitation and Safety Lesson 36-Hygiene and Sanitation Lesson 37-Hazard Analysis Critical Control Point Lesson 38-Safety PART 13: Setting up a Restaurant Lesson 39- Basic Guidelines for Setting up a Restaurant Lesson 40- Food and Beverage Controls Lesson 41- Basic tasks of a Restaurant Manager/Supervisor PART 16: Tips for Hotel Management Students Lesson 42- Interview and Internship Tips for Hotel Management Students