Food & Beverage Service: Principles and Practices

ISBN Number : 978-93-5367-463-2

Student Price : Rs.275

Student Dollar Price : 11$

Book Edition : First

Year of Publication : 2019

No. Of Pages : 292

Book Weight :320

About The Book

Food and Beverage Service covers the knowledge and skills, principles and practices necessary for those studying and/or working at a food and beverage service sector. The book also provides a framework for first year students of hospitality on which they can build further studies and to relate further acquired knowledge and experience.

The courses in the book would explore the scope and nature of food and beverage service operations. It would develop the essential attributes and elementary skills in the service procedures of a catering establishment.

The content aims to provide intrinsic knowledge of food and beverage menus with purpose and necessity in various types of meals. It enables students to apply the knowledge and skills required to advise and serve customers in food service outlets.

The content of the book has been structured to follow a logical progression from the underpinning knowledge of food and beverage operations, service areas and equipment, menus and beverages, through to interpersonal and technical service skills, and then on to key supervisory aspects.

The initial chapter provides an identification of the types of operations, sector, service methods and service staff roles. It outlines the attributes, skills and knowledge needed by service personnel and need, importance of a healthy, safe and secure environment.

The chapters provide a basic knowledge about service areas and equipment, menu, menu planning, examples of dishes and accompaniments; and all types of non-alcoholic and alcoholic beverages and tobacco.


Contents -

Part I: Principles of F&B Service
1. The Food and Beverage Service Industry
2. Food and Beverage Service Areas in a Hotel
3. Food and Beverage Service Equipment
4. Food and Beverage Service Personnel
5. Types of Food and Beverage Service
6. Meals and Menu Knowledge
7. Special Foods – Salads, Sandwiches and Frozen Desserts
8. Non-alcoholic Beverages
9. F&B Control and Billing Methods
10. Tobacco
11. In Room Dining
12. Buffet
Part II: Practices in F&B Service
Section 1: Pre-service Procedures
Section 2: Service Techniques
Section 3: Sequence of Service
Section 4: Service Procedures in Other F&B Sectors

About The Author

Dr. Deepa Prasad Venkatraman is a seasoned Corporate Professional and Educator for the last 25 years.

The Great Art of Etiquette was invented to translate incoherent jumble of human feelings which we are subjected to into something more presentable. This fun and easy to carry handbook gives easy solutions about the niceties that one follows in life. This makes the journey fun, purposeful, nurture friendship and find passion.

Her vast experience as an educator and interaction with the students urged her to bring out a "Any Time Read Book" on Life Skill.

Her core strength as a professional has been teaching International Etiquette, Communication Skills, Personality Development to graduates and postgraduates students of Pune University, hospitality sector, educational institutes and offered consultancy to corporate sector.

She started her career with the Taj Mahal hotel, Mumbai and was professionally associated with the various hotels of the Taj Group in Food & Beverage Department. She has authored books in Food & Beverage Service and is a Doctorate in Management.

Currently Spearheading and a Coordinator for a pioneering course BBA (Hospitality and Facilities Management) introduced under the aegis of Department of Management Sciences (PUMBA) at Savitribai Phule Pune University. She has won awards for innovation in hospitality sector and honour for her contribution by Ministry of Tourism, Government of India. Innovation and research is her expertise and domain area has led her to be invited and be speaker for many conferences and International panel discussion.

An outdoor and adventure enthusiast, truly believes in adage "Impossible is nothing" and passionate about empowering her students with professional attributes, as well as inspiring them to excel and celebrate their individual intrinsic and extrinsic values before entering into the corporate sector.

Dr. Sameer Koranne is a Professor and HoD at Sinhgad Institute of HMCT, Lonavala; has Ph.D. in Hotel Management from RTM Nagpur University. He has acquired degrees of BHMCT, MTM and M.Sc., HTM. He has an extensive experience of about eighteen years in industry and academics.

He is keenly involved in hospitality research and has publications in reputed journals. He has presented research papers in national, international conferences and has completed funded research projects. Service Quality Management is his area of research and Food and Beverage Service and Management is his area of expertise. He is proficient in policy formulation, project management and has offered consultation in restaurant planning, design of facilities and menu management.

His passion for academics led him into teaching; has served in institutes under Mumbai University and Savitribai Phule Pune University. He has extended his expertise in designing curriculum of UG & PG courses for SPPU & ADYPU.

He is closely connected with Industry Associations, Finest Sommeliers and Bartenders, professionals in quality management and experts in research methodology. He is a life member of Indian Hospitality and Tourism Congress.

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