1Preface
914.5.2 Types of Table Settings
2Chapter - 1 Introduction to the Food and Beverage Industry
924.5.3 Proper Way to Set a Table
31.1 Introduction to Beverage Industry
934.6 Exercise
41.2 Growth of Tourism Industry
944.7 Further Readings
51.2.1 Tourism Industry Value Chain
95Chapter - 5 Control Methods
61.2.2 Tourism Industry Sectors
965.1 Introduction
71.2.3 Tourism Product
975.2 F&B Control
81.3 Catering Industry
985.2.1 Objectives of F&B Control
91.3.1 Types of Catering
995.2.2 Functions of Control System
101.3.2 Classification of Catering Establishment
1005.2.3 Problems in F&B Control
111.3.3 Structure of the Catering Industry
1015.3 Sales Control System
121.4 Food & Beverage Operations
1025.3.1 Triplicate Checking Method
131.4.1 Product Cycle in F&B Service
1035.3.2 Duplicate Checking Method
141.4.2 Maintaining Food and Beverage Standards
1045.3.3 Single Order Sheet
151.5 Managing Quality in Food & Beverage Operations
1055.3.4 Service with Order
161.6 Employment Opportunities in Hospitality Industry
1065.3.5 Computerized Checking Systems or Controlling System
171.7 Exercise
1075.4 Modes of Payments
181.8 Further Readings
1085.5 Kitchen Order Ticket (KOT)
19Chapter - 2 Food and Beverage Service Personnel
1095.5.1 Importance
202.1 Introduction
1105.5.2 Types of KOTs
212.2 Origin and Growth of F& B Service
1115.6 Presentation of Bill: 5.6.1 Types of Billing Methods
222.3 Hierarchical Structure of Food and Beverage Service Staff: 2.3.1 Staff Organization
1125.7 Exercise
232.4 Attributes of Food and Beverage Service Personnel
1135.8 Further Readings
242.5 Importance of Hygiene in Food & Beverage Service
114Chapter - 6 Types of Food and Beverage Service
252.5.1 Types of Food Contaminations
1156.1 Introduction
262.5.2 Hygiene Concerns of F&B Services Staff
1166.2 Table Service
272.5.3 Hygiene Concerns of F&B Services Business
1176.2.1 English / Silver
282.5.4 Safety of F&B Services Staff
1186.2.2 French Service / Butler Service
292.5.5 Why Hygiene is Important in Maintaining High Standards for Restaurants
1196.2.3 American Service / Plate Service
302.6 Basic Etiquettes: 2.6.1 Dining Etiquette
1206.2.4 Russian Service
312.7 Inter-departmental Coordination: Departmental Organization and Staffing
1216.2.5 Buffet & Cafeteria
322.7.1 With F&B Production, i.e., Kitchens
1226.3 Specialized Service
332.7.2 With Housekeeping
1236.3.1 Gueridon Service
342.7.3 With Front Office Department
1246.3.2 Tray Service
352.7.4 With Human Resources Department
1256.3.3 Lounge Service
362.7.5 With Security Department
1266.3.4 Trolley Service
372.7.6 Information System
1276.3.5 Room Service
382.7.7 With Stores
1286.4 Single Point Service
392.8 Exercise
1296.4.1 Take Away
402.9 Further Readings
1306.4.2 Vending Kiosks
41Chapter - 3 Food and Beverage Service Equipment
1316.4.3 Food Courts & Bars
423.1 Introduction
1326.4.4 Bars
433.2 Criteria for Selecting and Purchasing Equipment
1336.4.5 Automats
443.2.1 Clientele
1346.4.6 Mis-en-place
453.2.2 Location
1356.4.7 Mis-en-scene
463.2.3 Style of Service
1366.5 Exercise
473.2.4 Investment
1376.6 Further Readings
483.2.5 Maintenance
138Chapter - 7 Breakfast Service
493.2.6 Efficiency and Durability
1397.1 Introduction
503.2.7 Replacements
1407.2 Types of Breakfasts
513.2.8 Meal Type
1417.2.1 English Breakfast
523.2.9 Menu on Offer
1427.2.2 Continental Breakfast
533.2.10 Shapes, Design and Patterns
1437.2.3 American Breakfast
543.2.11 Ease of Storage
1447.3 Accompaniment
553.3 Types & Usage of Equipment
1457.3.1 Sauces and Dips
563.3.1 Furniture
1467.3.2 Bread and Butter Pickles
573.3.2 Chinaware
1477.3.3 Salad Dressing
583.3.3 Silverware
1487.3.4 Fish and Chips
593.3.4 Glassware
1497.3.5 Salad
603.3.5 Linen
1507.3.6 Gravy
613.3.6 Disposables
1517.3.7 Carbonated Beverage
623.4 Kitchen Stewarding
1527.3.8 Breads
633.4.1 Organization
1537.4 Garnishing
643.4.2 Important Tasks of Kitchen Stewarding
1547.4.1 Different Types of Garnishes
653.4.3 Dish Washing Methods
1557.4.2 Handle Drink Garnishes Safely
663.4.4 Kitchen Steward
1567.4.3 Garnishes for Hot Drinks
673.5 Care, Maintenance and Sanitation of Equipment: 3.5.1 Cleaning Tools
1577.5 Exercise
683.6 Exercise
1587.6 Further Readings
693.7 Further Readings
159Chapter - 8 Beverages
70Chapter - 4 Menu Knowledge
1608.1 Introduction
714.1 Introduction
1618.2 Basic Concept of Beverages
724.2 Types –Ala Carte & Table D’hote: 4.2.1 Table D’hôte
1628.2.1 Classification of Beverages
734.3 Menu Planning
1638.2.2 Cocoa
744.3.1 Points or Factors to be Considered While Planning the Menu
1648.2.3 Tea
754.3.2 Importance of Menu Planning
1658.2.4 Coffee
764.3.3 Function of Menu
1668.2.5 Carbonated Beverage
774.3.4 Factors Effecting Menu Planning
1678.2.6 Beer
784.3.5 Basic Considerations
1688.2.7 Beer Made
794.3.6 Cyclical Menus
1698.3 Wines: 8.3.1 Types of Wine
804.4 Classical French Menu
1708.4 Spirits
814.4.1 Hors D’oeuvre
1718.5 Spices and Condiments
824.4.2 Potage
1728.5.1 What is a Condiment?
834.4.3 Poisson
1738.5.2 Significance of Spices and Condiments
844.4.4 Entrée
1748.5.3 Production of Spices
854.4.5 Releve
1758.6 Health and Environmental Concerns
864.4.6 Sorbet
1768.7 Exercise
874.4.7 Legume
1778.8 Further Readings
884.4.8 Entremets
178Glossary
894.4.9 Cheesecake
179Index
904.5.1 Table Setting Etiquette
