Book Information Sheet

Training Manual for Food and Beverage Services

Mahendra Singh Negi

2016 464 pp Paperback ISBN: 9789385909184 Price: 625.00

About the Book

Training Manual for Food and Beverage Services covers the practical aspects of the food and beverage department (F&B) as required in the
hotel industry. It enumerates the food and beverage service techniques and operating procedures in various sub-departments of F&B such as
in-room dining, banquets, bars and restaurants. This training manual lays emphasis on the table manners, handling micros, bar set up,
beverage services, bar equipment, and cocktails elaborating the various cocktail making methods, cocktail recipes along with types of garnishes
used in the bar. The manual is not only limited to bar and beverages, but also discusses new upcoming trends in the bar and drinks such as
mixology and infusion, along with the role of information technology. With the help of S.O.Ps designed and compiled from various five star hotels
it will help students to understand the right procedure of serving food, wine, spirits, cigarettes and cigars to reflect current practices in the
industry.

The manual is designed to cater to the needs of the students of degree/diploma courses of hotel management and certificate courses of food
craft institutes, and is also suitable for F&B professional and aspiring bartenders.

Salient Features
Explains all the standard operating procedures as applicable in five star hotels.
Includes photographs, images and tables related to food and beverage service procedures to ease the understanding on concerned topics.
Helps in preparing for placement interviews.
A detailed restaurant glossary is provided at the end of the book.

Table of Contents

Introduction to Food and Beverage Service Industry

Food and Beverage Service Personnel
Restaurant Etiquette
Restaurant Equipment
Mise En Place
Restaurant Preparation
The Menu
Types of Service
Types of Meals
Food Serving Techniques
Food and Beverage Service Cycle
Food Service Sequence for Meals
Writing a KOT and Billing Methods
Closing Meal Periods
Accompaniments
Table Manners
Handling Emergency Situations
Napkin Folding Techniques
Cheese
Pastry Counter Set-Up
Practicing Trolley Service
In Room Dining/Room Service/Eat In
Food Service in IRD
Functions In Banquet
Buffet Set-Up
Fuel Used in Restaurants
Planning Duty Roster
Bar Set-Up
Bar Glassware and Equipment
Beverage Product Knowledge
Presenting Beverage Menu
Service of Fresh Lime/Water/Soda/Juice
Service of Tea
Beer Service Procedure
Service of Straight Drinks/Spirits
Introduction to Cocktails
Service of Cocktails & Mocktails
Service of Wine (Red & White)
Service of Champagne/Sparkling Wine
Service of Cigars/Cigarette
Handling Micros
Fruits, Nuts, Herbs and Spices
New Trends in Bar
Restaurant Glossary
Index

About the Author

Mahendra Singh Negi :- is an Assistant Professor, F&B Services at Amrapali Institute of Hotel Management, Haldwani. He completed his Hotel
Management from G.I.H.M Dehradun and M.T.M from I.G.N.O.U. He has over 9 years of teaching and training experience in food and beverage
services and has worked with many renowned hotels. He has also authored one book titled ';Handbook of Bar and Beverages' and have also
written several research papers and articles which have been published in various national and international journals and edited book.