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Textbook Of Food & Beverage Management

Textbook Of Food & Beverage Management

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About the Book

ased on the board curriculum of the 3-degree course of the National Council for Hotel Management& Catering Technology, this Comprehensive text book aims to cover all relevent aspects and issues related to food & beverage management in the fast growing hotel & hispitality.
Key Features:

Origins of the food service industry

Competecies of a food service professional

Issues of hygiene, sanitation and safety

Organisation and responsibilities of F & B operations
About the Author:

Sudhir Andrews
A well-name in the Hospitality industry in India. He was also the principal of the Institute of Hotel Management & Catering Technology,Pusa. He is presently Dean- Ecole Hoteliere Lavasa
Table of Content:


CHAPTER 1 UNDERSTANDING SOCIOLOGY


CHAPTER 2 SOCIOLOGICAL RESEARCH


CHAPTER 3 CULTURE


CHAPTER 4 SOCIALIZATION


CHAPTER 5 SOCIAL INTERACTION AND SOCIAL STRUCTURE


CHAPTER 6 GROUPS AND ORGANIZATIONS


CHAPTER 7 THE MASS MEDIA


CHAPTER 8 DEVIANCE AND SOCIAL CONTROL


CHAPTER 9 STRATIFICATION IN THE UNITED STATES AND WORLDWIDE


CHAPTER 10 RACIAL AND ETHNIC INEQUALITY


CHAPTER 11 STRATIFICATION BY GENDER AND AGE


CHAPTER 12 THE FAMILY AND INTIMATE RELATIONSHIPS


CHAPTER 13 RELIGION AND EDUCATION


CHAPTER 14 GOVERNMENT, THE ECONOMY, AND THE ENVIRONMENT


CHAPTER 15 POPULATION, COMMUNITIES, AND HEALTH


CHAPTER 16 SOCIAL MOVEMENTS, SOCIAL CHANGE, AND TECHNOLOGY


GLOSSARY


REFERENCES


PHOTO CREDITS


NAME INDEX


SUBJECT INDEX
















PART I:INTRODUCTION TO THE FOOD SERVICE INDUSTRY




Chapter 1 Origins of the Food Service Industry


Chapter 2 Food Service Facilities


Chapter 3 Organisation and Responsibilities of F&B Operations


Chapter 4 Associated Departments of Hotel Food Service




PART II: THE FOOD SERVICE PROFESSIONAL




Chapter 5 The New Food Service Professional


Chapter 6 Understanding Guest Service


Chapter 7 Competencies of a Food Service Professional




PART III: FUNDAMENTALS OF MANAGEMENT




Chapter 8 Basics of Management


Chapter 9 Principles of management




PART IV: THE MENU




Chapter 10 Role of a Menu


Chapter 11 Types of menus


Chapter 12 Menu Planning




PART V: SERVICE EQUIPMENT




Chapter 13 Restaurant Service Equipment




PART VI FOOD SERVICE




Chapter 14 Types of Service


Chapter 15 Room Service


Chapter 16 The Restaurant Service Chain




PART VII BEVERAGES




Chapter 17 Wines


Chapter 18 Spirits


Chapter 19 Beer


Chapter 20 Non-alcoholic Beverages


Chapter 21 Bar Management




PART VIII: BANQUETS AND OUTDOOR CATERING




Chapter 22 Banquets and outdoor Catering




PART IX: FOOD AND BEVERAGE PRODUCTION




Chapter 23 Kitchen Organisation


Chapter 24 Methods of Cooking


Chapter 25 Stocks


Chapter 26 Sauces


Chapter 27 Soups and Garnishes


Chapter 28 Nutrition




PART X: MARKETING OF FOOD & BEVERAGES




Chapter 29 Marketing of Food & Beverages


Chapter 30 Food Promotions


Chapter 31 In-House Selling




PART XI: MANAGING F&B HUMAN RESOURCES




Chapter 32 The Hiring Process


Chapter 33 Orientation and Socialisation


Chapter 34 Training and Development


Chapter 35 Leadership and Motivation




PART XII: HYGIENE, SANITATION AND SAFETY




Chapter 36 Hygiene and Sanitation


Chapter 37 Hazard Analysis Critical Control Point


Chapter 38 Safety




PART XIII: SETTING UP A RESTAURAN

T


Chapter 39 Basic Guidelines for Setting up a Restaurant




PART XIV: CONTROLS




Chapter 40 Food and Beverage Controls




PART XV: TASKS OF A RESTAURANT MANAGER




Chapter 41 Basic Tasks of a Restaurant Manager




PART 16:TIPS FOR HOTEL MANAGEMENT STUDENTS




Chapter 42 Interview and Internship Tips for Hotel Managements Students

Table of Contents:
Chapter 1. Introduction to the Food Service Industry Chapter 2. The Food Service Professional Chapter 3. Fundamentals of Management Chapter 4. The Menu Chapter 5. Service Equipment Chapter 6. Food service Chapter 7. Beverages Chapter 8. Banquets and Outdoor Catering Chapter 9. Food and Beverage Production Chapter 10. Food and Beverage Sales and Marketing Chapter 11. Managing F & B Human Resources Chapter 12. Hygiene, Sanitation and Safety Chapter 13. Setting up a Restaurant Chapter 14. Controls Chapter 15. Task of a Restaurant Manager Chapter 16. Tips for Hotel Management Students


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Product Details
  • ISBN-13: 9780070655737
  • Publisher: Tata Mcgraw Hill
  • Publisher Imprint: Tata Mcgraw Hill
  • Edition: 1
  • Weight: 762.03 gr
  • Weight: gr
  • ISBN-10: 0070655731
  • Publisher Date: 2007
  • Binding: Paperback
  • Language: English
  • Weight: gr

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