Food And Beverage Service Operation

Food And Beverage Service Operation

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Product Specifications

Publisher SChand Publications All Hospitality Industry books by SChand Publications
ISBN 9788121997720
Author: Jagmohan Negi
Number of Pages 353
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Food And Beverage Service Operation
Book Summary:

Designed to be the 'best' book for operation and management, this book addresses content areas that are integral to a restaurant service employees job providing current and practical information

Audience of the Book :
This book Useful for Operation and management .
Table of Contents:

Chapter 1 The Hospitality Industry: An Introduction

Chapter 2 Organisation Structure:Food And Beverage Operation

Chapter 3 Food And Beverage Service

Chapter 4 Operating Equipment

Chapter 5 Still Room, Silver Room, Wash, Up, Hot Plate And Lenin Store

Chapter 6 Preparation For Food And Beverage Service

Chapter 7 Menu Knowledge Chapter 8 Snacks And Savory Dishes

Chapter 9 Breakfast And Table Setting Procedures

Chapter 10 Beverage : Alcoholic And No-Alcoholic

Chapter 11 Skills And Techniques

Chapter 12 Receiving The Guest And Order Taking 

Chapter 13. Desserts: Ice Cream And Kulfi

Chapter 14. Sanitation And Safety In Hospitality

Chapter 15. Job Interview And Placement Appendix References

 

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