Food and Beverages R. Singaravelavan english

By:

Singaravelavan R

Material type: Text

TextPublication details: New Delhi Oxford University Press 2016Edition: 2nd ed 2016Description: 755p. ; Soft Bound 18*25 cmISBN:

0-19-946468-5

DDC classification:

23 647.95 SIN

Contents:

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

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	Tetso College Library Commerce & Management	Non-fiction	647.95 SIN (Browse shelf(Opens below))	Available		10297
Books	Tetso College Library Commerce & Management	Non-fiction	647.95 SIN (Browse shelf(Opens below))	Available		10308

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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

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