Professional Food and Beverage Service Management

By:

Verghese, Brian

Material type: Text

TextPublication details: New Delhi Trinity Press 2017Description: 173pISBN:

9789351382577

DDC classification:

641.2029 VER-P

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Holdings
Item type	Current library	Collection	Call number	URL	Status	Date due	Barcode
Reference Book	Amity Central Library Hotel Management	Reference	641.2029 VER-P (Browse shelf(Opens below))	Link to resource	Not For Loan		27328

1. An Introduction to the Hotel and Food Service Industry
2. Classification of Food and Beverage Service facilities
3. The Food and Beverage Service Department
4. Supervision and organisational Hierarchy
5. Attributes of Food and Beverage Service personnel
6. Food and Beverage Service Skills
7. Service Equipment
8. Fundamentals of Menus
9. Food and Accompaniments
10. Know your Beverages
11. wines
12. Cocktails and Non Alcoholic Beverages
13. Tabacco
14. Safety and Sanitation in the Food and Beverage Service Department
15. Budgeting for the Food and Beverage Service Department
16. Communication in the Hospitality Industry
17. The Role of Related Department in a Hotel
18. Career Prospects in the Food and Beverage Department

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