Training Manual for Food and Beverage Services
ISBN: 9789389520569
464 pages
Description
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.
- 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