The book Food and Beverage Service is a complete and all-inclusive textbook for all students who are studying hotel management and hospitality courses and part of their degree or diploma education. This book serves the purpose of an ideal introduction to the food and beverage department and thus is a crucial reference material for all students. The easy and simple language along with the detailed explanations make this book a unique and important book. This book is written by R. Singaravelavan, a noted academician and an expert in the field of hotel management.
This book, in the beginning, gives an overview of the food and beverage industry and introduces the readers with the various aspects and processes of this department. It is followed up by a detailed discussion on topics like Menu knowledge and Planning, Food Service, Beverages and Tobacco, Cellar and Bar Operations, and Ancillary Functions. The content is divided into six sections. The pictures, graphs, quick notes, plans, and exercises make it easier for the readers to understand and grasp the difficult topics with ease. At the same time, topics like styles of food and various food services, knowing how and planning what to include in the menus, procedures for varied services, terms related to cookery, how to accept orders and how to make bills and food safety are also explained.
R. Singaravelavan has experience of working in the food and beverage industry for more than three decades and is also a popular teacher. He has worked for eminent hotels like the Hotel Taj Mahal Intercontinental, Mumbai. He is the head professor of the SNR Sons College, Coimbatore, in the department of Catering Science and Hotel Management.
This edition of the book is available in paperback binding for online shopping. It has an ISBN 10 number of 0198065272 and ISBN 13 number of 978-0198065272.