“Food and Beverage Service: Practicals and Techniques” is a comprehensive handbook for practical knowledge and skills, necessary for those studying and/or working at a food and beverage service sector. The book also provides a practical framework for students of hospitality on F&B techniques to be acquired and relate to further acquired knowledge and experience. The courses in the book would explore the scope and nature of food and beverage service practices.
SECTION I – BASICS OF FOOD AND BEVERAGE SERVICE: It would develop the essential attributes and elementary skills in the service procedure of a catering establishment. The content aims to provide intrinsic knowledge of Food and Beverage menus with purpose and necessity in various types of meals. It enables students to apply the knowledge and skills required for advice and serve customers in food service outlet.
SECTION II – FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE: The content of the handbook has been structured to follow a logical progression from the underpinning practical knowledge of food and beverage service operations, mise-en-place, types of service and equipment, planning of menus and beverages, through to interpersonal and technical service skills.
SECTION III – BEVERAGE SERVICES, TECHNIQUES AND METHODOLOGY: It will develop practical and technical skill of service of wines, spirits, aperitifs, liqueurs, wine and food harmony, and understanding of beverage menu.
SECTION IV – FOOD AND BEVERAGE SERVICES, TECHNIQUES AND MANAGEMENT: Understanding of bar operation, banquet operation and formal service, international menu, Gueridon service and handling guest situation.
SECTION V – ADVANCED FOOD SERVICES, TECHNIQUES AND MANAGEMENT: Planning and designing of F&B outlets and restaurant operation, specialty international menu with wine, format maintained and standard operating procedure and software simulation in restaurants.
This handbook will be unique, and one of the first handbook for only F&B practicals and service techniques for all years of the hospitality course and will be an easy and ready reckoner as well a standard operating procedure for service techniques in Institution and Industry.
The book has been prepared to support the studies of hospitality students of State and Central Institutes and specifically for undergraduate degree programmers such as BBA (HFM), B.Sc. (HS) as well as F&B courses of the Institute of Hospitality. It is also of value supporting in-company training programmes.
Contents –
SECTION I – BASICS OF FOOD AND BEVERAGE SERVICE
1. Food and Beverage Staff Attributes
2. Restaurant Hygiene Practices
3. Restaurant Etiquettes
4. Mise-en-scene and Mise-en-place
5. Restaurant Opening Procedure and Checking Side Station
6. Table Setup
7. Setting of À La Carte and Table d’hôte Cover
8. Napkin Folding
9. Carrying Salver Tray and Tray Handling
10. Service of Water
11. Handling Service Gears
12. Carrying Plates, Glasses and Other Equipments
13. General and Miscellaneous Skills for Service Staff
SECTION II – FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE
14. Pre-guest Arrival Process
15. Guest Table Services
16. Service Procedure for Meal
17. Service of Non-alcoholic Beverages
18. Procedure for In-room Dining Service
19. Breakfast Services
20. Procedure for Brunch Service
21. Procedure for Tea Service
22. Service Procedure for Buffet
23. Service Procedure for Other F&B Sectors
24. Service Procedure for Transport Catering
SECTION III – BEVERAGE SERVICES, TECHNIQUES AND METHODOLOGY
25. Conducting Briefing/Debriefing for F&B Outlets
26. Taking an Order for Beverages
27. Wine Bottles, Glasses – Identification
28. Types of Glasses Used in the Bar
29. Equipments Required for Service
30. Service of Aperitif
31. Reading a Wine Label
32. Service of Wines
33. Wine and Food Harmony
34. Menu Planning with Wines and Service of Food and Wine
35. Service of Beer and Sake
36. Service of Cigars and Cigarettes
37. Service of Spirits
38. Compiling Wine Menu
SECTION IV – FOOD AND BEVERAGE SERVICES, TECHNIQUES AND MANAGEMENT
39. Bar Operations
40. Menu Planning and Service with Wines
41. Banquet and Banquet Setup
42. Banquet Operations
43. Gueridon Trolley and Service
44. Guest Situation/Problem Handling
SECTION V – ADVANCED FOOD SERVICES, TECHNIQUES AND MANAGEMENT
45. Planning of Restaurant Operations
46. Preparation of Duty Rosters in Restaurants
47. International Menu Planning and Service with Wines
48. Formats of Records Maintained in Restaurant
49. Simulation and Application of Food and Beverage Software
50. SOP for Restaurant Operations
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