Rupa & Co
|Number of Pages
Effective food and beverage service is an integral part of the hotel business and catering operations. Keeping that in mind, this book covers the fundamentals of all restaurant operations, from the technique behind laying tables and taking orders to the serving of food and alcoholic beverages. A comprehensive guide that tackles all the important practical aspects of food and beverage operations, this book is a handy tool for everyone interested in the hospitality industry.
Enhanced with illustrations and photographs, detailed and clear standard operating procedures are outlined in every chapter to help comprehend the intricacies of food and beverage operations and to develop the practical skills required to be effective and successful in this industry.
This book has been compiled in keeping with the syllabi of hotel management courses, and will be particularly useful for students of courses related to the hospitality industry and catering and restaurant management.
About the Author
EDGAR D'SOUZA is presently working as instructor-cum-lecturer at Agnel Institute of Food Crafts & Culinary Sciences at Verna, Goa, specializing in food and beverage service and business communication.
With an industry experience of over thirteen years as restaurant manager with leading hotels like The Leela, Goa; The Paradise Island Resort, Maldives; The World Trade Centre Hotel, Dubai; The Madinath Jumeirah, Dubai; and The Banyan Tree, Kuwait, he has been closely associated with the training departments in these hotels, providing quality service departmental trainings based on standard operating procedures to the food and beverage staff.