Food and Beverage: Operations to Management

Food and Beverage: Operations to Management is a comprehensive textbook for the students of hotel management. This book has a wide coverage of various courses, namely, foundation course in food and beverage service, food and beverage operations, advance course in food and beverage service, cost control and food and beverage management and provides up to date information about the food and beverage sector. The book is divided into 19 chapters beginning with development of catering industry in India and further exploring the potential of Indian catering industry, spread in several chapters on Food and Beverage Operations, Bar Operations, Gueridon Operations, Menu Management, Tobacco, Non- Alcoholic and Alcoholic Beverages, Sales Control, Bar Management, Event Management, Food and Beverage Marketing, Managing Human Resources in Food and Beverage and Food and Beverage Business Model.

Contents: 1. Introduction to the Indian Hospitality and Tourism Industry. 2. Catering Business Development and Classification. 3. Restaurant Organization and Management. 4. Food and Beverage Ancillary Departments. 5. Food and Beverage Service Equipment. 6. Menu Management. 7. Food and Beverage Operations. 8. Food and Beverage Sales Control System. 9. Non-Alcoholic Beverages. 10. Alcoholic Beverages. 11. Bar Management. 12. Tobacco. 13. Gueridon Operations and Management. 14. Banquet and Off-Premise Operations and Management. 15. Event Management. 16. Food and Beverage Management.17. Marketing Food and Beverage Services. 18. Managing Human Resources. 19. Managing Successful Food and Beverage Business. Index.