Description
Book SynopsisF&B department maintains food quality & service, manages restaurants/bars, and oversees food costing for high quality. Covering all aspects of the food and beverage industry, from basic food preparation to customer service, this textbook is written to provide readers with a thorough understanding of the various roles and responsibilities in the industry. With its practical approach, the book is an essential resource for students and professionals alike, providing valuable insights into the latest trends and best practices in the food and beverage industry. Whether you are just starting out or looking to advance your career, this book is an indispensable tool for anyone interested in the food and beverage industry.
Table of Contents
- Chapter 1 Introduction to Food and Beverage Service
- Chapter 2 Staff Attributes, Skills, and Knowledge in Food and Beverage Service
- Chapter 3 Food and Beverage Service Areas and Equipment
- Chapter 4 Menu, Menu Knowledge, and Accompaniments in Service
- Chapter 5 Beverages Services: Non-Alcoholic and Alcoholic
- Chapter 6 The Service Techniques and Service Sequence
- Chapter 7 Food and Beverages Servicing in Events
- Chapter 8 Supervisory Aspects of Food and Beverage Services
