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Singaravelavan R

Food and Beverages english R. Singaravelavan - 2nd ed 2016 - New Delhi Oxford University Press 2016 - 755p. ; Soft Bound 18*25 cm

PART I: INTRODUCTION TO FOOD AND BEVERAGE SERVICE

Food Service Industry
Food and Beverage Staff of Hotel
Food Service Equipment
Ancillary Sections
Styles of Food Service
PART II: MENU KNOWLEDGE AND PLANNING
Menu
Menu Knowledge
Cover and Accompaniments for Selected Dishes
French and Culinary Terms
Menu Planning
PART III: FOOD SERVICE
Preparing the Restaurant—Before and After the Service
Service Procedure
Breakfast
Brunch and Afternoon Tea
Room Service
Guéridon Service
Order Taking and Billing Methods
Handling Situations
PART IV: BEVERAGES AND TOBACCO
Non-alcoholic Beverages
Alcoholic Beverages
Wine
Winemaking
Fortified Wines
Vermouth and Bitters
Wines of France
Wines of Italy
Wines of Germany
Wines of Spain and Portugal
Wines of the USA, Australia, and Other Countries
Food and Wine
Beer
Cider and Perry
Whisky
Brandy
Gin
Rum
Vodka
Tequila and Mezcal
Other Spirits
Liqueurs and Eaux-de-vie
Service of Alcoholic Beverages
Cocktails and Mocktails
Tobacco
PART V: BAR OPERATIONS AND CONTROL
Cellar
Bar Operations
PART VI: ANCILLARY FUNCTIONS
Function Catering
Supervisory Function
Costs, Sales, and Profit
Food Cost Control
Customer Relationship Management
Food Safety and Environmental Concerns

ISBN: 0-19-946468-5

Dewey Class. No.: 647.95 / SIN