Food & Beverage: A Practical Guide

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Effective food and beverage service is an integral part in the business of hotel management. This book covers all the fundamentals ranging from a waiter s duties, prior and during restaurant operations, to the techniques of laying a table, taking orders, service of meals to the service of tobacco and alcoholic beverages. A comprehensive guide that tackles all the important practical aspects of food and beverage operations, the book will be a handy tool for students as well as for hotel management professionals. Food & Beverage: A Practical guide is an easy to read format, divided in to chapters and supported with clear illustrations and photographs. Standard operating procedures are provided in all detailed and concise the chapters that will not only help the students but also the facilitators, to develop requisite skills and knowledge, required for an efficient Food and Beverage Department personnel. Since it has been compiled keeping in mind the syllabi of various hotel management courses, this book will be particularly useful for students of Food and Beverage service in hotel management and other hospitality related degree, diploma and certificate courses as well as vocational or short term courses in Catering and Restaurant Management.

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EDGAR D SOUZA is presently working as an Instructor cum lecturer at Angel Institute of Food Crafts & Sciences at Verna, Goa; specializing in Food and Beverages Service & Business Communication. With an industry experience of 13 years as restaurant manager with leading hotels like The Leela, Goa; The Paradise Island Resort, Maldives; The World Trade Centre Hotel, Dubai; The Madinat Jumeirah, Dubai and The Banyan Tree, Kuwait, he has been closely associated with the training departments in these hotels in providing quality service department training based on the standard operating procedures to the F&B staff....