Food and Beverage Service: A Handbook for Hospitality and Tourism Services

ABOUT BOOK Food and beverage service is now considered as a full fledged industry due to rising need and demand of catering services. The book has been developed keeping in view the requirements of aspiring food and beverage personnel. It covers the syllabus of most of the schools, universities, training institutes and skill development centres across the world. The main aim was to provide guiding and learning assistance to young budding students, working professionals and teaching professionals. Food and beverage services have been integral part of mankind since ancient time and continued till modern time with new form and features. Whether its hotels, convention centres, welfare sectors, business houses or educational institutions all of them require services of food and beverage directly and indirectly for their own people and visitors/guests. The book covers various aspects of food and beverage service techniques, that is from concept to layout and hierarchy to the operation and control of food and beverage service entity or department. The sequence of Food and beverage service practical has been developed inside the book in an easy to learning ways. Different types of services including gueridon service and room service techniques have been discussed with pictures. The book contains pictorial presentation under various chapters and annexures as well. The book also covers the syllabus of Bar Operations and Management and includes the production methods of various types of alcoholic and non-alcoholic drinks and also it’s service methods. Some of the important topics that book has covered are concept, history, typology, techniques of food and beverage service, operation, management, banquet operation, types of liquor, types Spirits and production methods, types of wine and production methods, Beer- types and production methods, cocktail and mocktail, tobacco -cigarettes and cigar. It also includes detailed information on non-alcoholic beverage like tea, coffee, cocoa, refreshing drink, nourishing drinks and other drinks. Several examples have been provided and cases have been discussed to clear the ideas and topics in simple and understandable way. The book deals with contemporary issues in food and beverage services like challenges, modern avenue of food and beverage service, food frauds, professional skills and resume development techniques. ABOUT AUTHOR & EDITOR Dr. Chiranjib Kumar (PhD in Tourism & Hospitality, UGC-NET, MTM, BTS, FOM,DHM, PIDT, CAT), is a noted academician(professor), trainers, and dynamic researcher in the field of tourism and hospitality services. He has extensive experience of tourism and hospitality industry. His books on, 1. Front Office Operation 2. Marketing 3. Event Management 4.Introduction to Tourism & Hospitality and 5.Ecotourism Planning Development and Marketing and 6. Tour Guiding 7. Relationship Management in Tourism and Hospitality Businesses 8. Museum and Herbarium Management 9.Ecotourism Dynamics. 10. Tourism Crisis and revival,are some of his best books on tourism and hospitality services. He has published 21 books and a large number of qualitative research papers, articles, case studies and reviews on tourism and hospitality subjects. Mrs. Aditi Choudhary (MTM, BTS, DHM) is also a noted academician(professor), trainer and author in the field of tourism and hospitality services. She has published 03 books so far on tourism and hospitality domain and also published a good number of research papers. Some of her best books are, 1.Introduction to Tourism & Hospitality and 2.Ecotourism Planning Development and Marketing.