About the Book: Food and Beverage Management This book in written to explain Food Beverage Service andProduction skills, techniques, operation and management, is apractical hand book for students of the IHMs, Food Craft Institutesand University Colleges as well as trainees in hotels andrestaurant bars who are undergoing training to join as food andbeverage employees managers in the food and beverage servicedepartment in a hotel. The book consists of basic skills and techniques of food andbeverage service and production. Keeping entry level students andemployees in mind language used in the book is very simple. Contents 1 Sequence of Service 2 Briefing 3 Attitudes 4 Table Setup 5 Menu Planning 6 Catering Industry 7 French Basic 8 Wine Encyclopaedia 9 History Beer 10 Spirits an Introduction 11 Grape Spirits (Brandy, Cognac, Armagnac,Grappa) And OtherFruit Spirits (Calvados and Eau-De-Vie) 12 Cordials 13 Other Stuff Behind The Bar 14 Mixology-Techniques, Tools and Equipment 15 Restaurant and Lounge Beverage Service Wine Service 16 Room Service Beverage -Service Standards 17 The Menu 18 Food Service 19 Non-Alcoholic Beverage 20 Food Preparation 21 The Butchery 22 Pasta 23 Kitchen: Hygiene and Sanitation 24 Egg Cookery 25 Kitchen Operations 26 Indian Regional Cuisines and Breads 27 Herbs and Spices 28 Kitchen Controls Glossary About the Author: Gajanan Shirke Gajanan Shirke was born in Maharashtra in 1980. He has got over14 years of experience, many appreciations and many awards duringhis 14 years of tenure in Hospitality Management. Earlier in his career he was working with a number of hotelsgradually got promoted after working with Mr. Vithal Kamat whoinspired the author to write this book..
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