FOOD & BEVERAGE: A PRACTICAL GUIDE

Category Cookery
Format Paperback
Imprint Rupa
Price 295

ISBN: 9.79E+12
Pages: 136 pages
Date: 2011

ABOUT THIS BOOK

Effective food and beverage service is an integral part in the business of hotel management. This book covers all the fundamentals ranging from a waiter’s duties, prior and during restaurant operations, to the techniques of laying a table, taking orders, service of meals to the service of tobacco and alcoholic beverages. A comprehensive guide that tackles all the important practical aspects of food and beverage operations, the book will be a handy tool for students as well as for hotel management professionals.

AUTHOR OF THE BOOK

Edgar D’Souza is presently working as an Instructor cum lecturer at Angel Institute of Food Crafts & Sciences at Verna, Goa; specializing in Food and Beverages Service & Business Communication. With an industry experience of 13 years as restaurant manager with leading hotels like The Leela, Goa; The Paradise Island Resort, Maldives; The World Trade Centre Hotel, Dubai; The Madinat Jumeirah, Dubai and The Banyan Tree, Kuwait, he has been closely associated with the training departments in these hotels in providing quality service department training based on the standard operating procedures to the F&B staff.