000			01699nam a22001577a 4500
999			_c6383 _d6383
008			201014b ||||| |||| 00| 0 eng d
020			_a0-19-946468-5
082			_223 _a647.95 _bSIN
100			_aSingaravelavan R
245			_aFood and Beverages _cR. Singaravelavan _henglish
250			_a2nd ed _b2016
260			_aNew Delhi _bOxford University Press _c2016
300			_a755p. ; _bSoft Bound _c18*25 cm
505			_aPART I: INTRODUCTION TO FOOD AND BEVERAGE SERVICE Food Service Industry Food and Beverage Staff of Hotel Food Service Equipment Ancillary Sections Styles of Food Service PART II: MENU KNOWLEDGE AND PLANNING Menu Menu Knowledge Cover and Accompaniments for Selected Dishes French and Culinary Terms Menu Planning PART III: FOOD SERVICE Preparing the Restaurant—Before and After the Service Service Procedure Breakfast Brunch and Afternoon Tea Room Service Guéridon Service Order Taking and Billing Methods Handling Situations PART IV: BEVERAGES AND TOBACCO Non-alcoholic Beverages Alcoholic Beverages Wine Winemaking Fortified Wines Vermouth and Bitters Wines of France Wines of Italy Wines of Germany Wines of Spain and Portugal Wines of the USA, Australia, and Other Countries Food and Wine Beer Cider and Perry Whisky Brandy Gin Rum Vodka Tequila and Mezcal Other Spirits Liqueurs and Eaux-de-vie Service of Alcoholic Beverages Cocktails and Mocktails Tobacco PART V: BAR OPERATIONS AND CONTROL Cellar Bar Operations PART VI: ANCILLARY FUNCTIONS Function Catering Supervisory Function Costs, Sales, and Profit Food Cost Control Customer Relationship Management Food Safety and Environmental Concerns
942			_2ddc _cBK