Textbook Of Food & Bevrge Mgmt

Front Cover
Tata McGraw-Hill Education, 2008 - Caterers and catering - 588 pages
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nice and easy langauge

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:)

Contents

Associated Departments of Hotel Food Service
The New Food Service Professional
Understanding Guest Service
Competencies of a Food Service Professional
Basics of Management
Role of a Menu 95
Menu Planning 107
Service Equipment
Methods of Cooking 335
Stocks 344
Sauces 351
Soups and Garnishes 364
Nutrition 375
Food and Beverage Sales and Marketing
Setting up a Restaurant
Food Promotions

Types of Service
Room Service
The Restaurant Service Chain
Wines
Food Service Facilities 8
Spirits 240
Cosmopolitan 263
Beer 277
Nonalcoholic Beverages 285
Bar Management 291
Banquet Organisation Structure 306
Organisation and Responsibilities of FB Operations 19
Banquet Booking 315
State Banquet Procedure 323
Kitchen Organisation 329
The Hiring Process
Orientation and Socialisation
Leadership and Motivation 452
Hygiene and Sanitation 465
Safety 479
Basic Guidelines for Setting up a Restaurant 489
Controls
Tasks of a Restaurant Manager
Interview and Internship Tips for Hotel Management Students 561
Answers to Review Quizzes 573
55
Glossary 579
List of Figures 586
Copyright

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