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This textbook is designed specifically to cater to the needs of hotel management students. It conforms to the curricula and syllabi of the National Council for Hotel Management and various other universities offering courses in hotel management across India.
Matching the dynamics of the industry, this book provides extensive insights into the food and beverage department. It highlights the relevant aspects of all important topics including the organizing service personnel, the equipment used, classical menu sequence, menu knowledge, types of service, function catering and buffets. The book also focuses on alcoholic and non-alcoholic beverages, bar operations, tobacco, and planning and managing of service outlets. It presents the latest trends in the industry and provides suggestions on how to make students` industrial training a success.
With its practical and learner-centric approach to the subject, Food and Beverage Operations will be helpful for students and professionals alike. ISBN - 9788131770528
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Pages : 560
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