Beverages Knowledge and Art of Service

ISBN Number : 978-93-5367-774-9

Student Price : Rs.375

Student Dollar Price : 15$

Book Edition : First

Year of Publication : 2020

No. Of Pages : 218

Book Weight :0

About The Book

"Beverages: Knowledge and Art of 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 students of hospitality on which to build further studies and to relate further acquired knowledge and experience.

The courses in the book would explore the scope and nature of beverage services. It would develop the essential attributes and elementary skills in the service procedures of alcoholic beverages served in diverse catering establishment, lounges and bars.

The content aims to provide intrinsic knowledge of alcoholic beverages, and fermented and distilled spirits. It enables the students to apply the knowledge and skills required to recommend and serve customers alcoholic beverage in service outlets.

The content of the book has been structured to follow a logical progression from the understanding of beverage and classification of alcoholic beverages.

In alcoholic beverage, learn and understand the process and methodology of fermentation and distillation of beverage, ingredients and raw material and their uses for preparation of fermented and distilled spirit, equipments used for the process, and technical skills for products coming from specific region of the world and care of the beverages till consumption.

The book will classify all the fermented and distilled beverages, and list the various regional names and brands. It will provide intrinsic knowledge of mixology and making of cocktails from the various liquor. Art of beverage service, both fermented and distilled spirit, highlights the service techniques, glassware, equipment, the methodology and service temperature to enhance the experience of guest.

Contents -

Section A – Fermented Alcoholic Beverages

1. Introduction to Alcoholic Beverages 

2. Beer

3. Wines

4. Wine Production

5. Wines of the World

6. New World Wines

7. Sparkling Wines

8. Fortified Wine Section

B – Distilled Alcoholic Beverages

9. Distillation

10. Spirits

11. Aperitifs and Digestifs

12. Liqueurs

13. Cocktails

PRACTICALS

About The Author

Dr. Deepa Prasad Venkatraman is an Hotel Management alumnus from IHMCT – Mumbai. A seasoned Hospitality Professional and Educator for the last 25 years. Her core expertise is in Food and Beverage Services and Management. She is a Doctorate in Management, and her thesis was on Wine Consumption Patterns.

She started her career with the Taj Mahal, Mumbai and was associated with the various hotels of the Taj Group as Manager in Food and Beverage Department.

Specialisation in Food and Beverage, with strong focus on beverage practices and services encouraged and inspired her to do her doctorate in topic related to Wines and is actively involved in Wine and Spirits knowledge, appreciation and practices in the hospitality industry.

An academician in IHMCT Institute for more than a decade, she brings forth her rich and myriad experience in hospitality sector and education. Innovation and research in her expertise and domain area has led her to be associated and be part of International panel discussion in Hospitality and Tourism conferences, publish papers in journals and is a research guide at S.P.P.U. She has authored a book "Food and Beverage Service: Principles and Practices" for hospitality professionals and students.

Currently, 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.

Her proficiency for Total Quality Management, and its application in Institutes has led to being involved in Curriculum revision and formulation for BHMCT (2008 & 2016), B.Sc. (HS) (2017) and BBA (HFM) (2018) course. She is a member of the Board of Studies at SPPU for Hospitality Studies.

She has a close association and wide reach with the hospitality sector, wine industry and educational institutes, and has offered consultancy services in restaurant planning and design, menu matrix and management for educational institutes, universities and hospitality sector.

Prof. Ulhas Chaudhari is a Vice-Principal at Suryadatta College of Hospitality and Travel Tourism. He is Alumnus from Government Institute of Hotel Management and Catering Technology, Sadar Nagpur (1996-99 Batch).

A proficient professional with over 19 years of qualitative experience in Hotel Industry in Food and Beverage Service and Food Production in India and abroad,has extensive experience of 7 years in Hospitality Industry and closely connected with Industry Association, Finest Sommeliers, Bartender, Executive Chefs has led closely involved in Food and Beverage Menu Planning, Costing, Bar and Restaurant Designing,recipe development and managing events. Innovation and research activity, presentation and participation in state, national and international level seminar, and also has published research papers and articles in journal.

Professional background, he has completed his Master in Tourism Management (MTM), B.Sc. HTM (Hospitality and Tourism Management) and DHMCT (Hotel Management and Catering Technology), has also completed the 2nd level of Wine Spirits Education on Trust (W.S.E.T.), London with distinction. He also has done skill development courses such as International Bar Management and Skills, Fire Fighting and Personal Safety, and Bar Flairology Training.

His passion for academics led him into teaching, has served in institute under Savitribai Phule Pune University and assisted in designing curriculum of B.Sc. (HS)for SPPU, Pune. He administrative activities and is coordinator for NAAC, NIRF,AISHE, MIS, ISO, and Affiliation.

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