Textbook Of Food & Bevrge Mgmt

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Tata McGraw-Hill Education, Aug 1, 2007 - Caterers and catering - 588 pages
5 Reviews
Based 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.

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Textbook of Food And Beverage Management by Andrews

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nice and easy langauge

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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
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
Tasks of a Restaurant Manager
Interview and Internship Tips for Hotel Management Students 561
Answers to Review Quizzes 573
Glossary 579
List of Figures 586

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