Textbook of Food & Beverage Management by Sudhir Andrews

Based on the board curriculum of the 3-degree course of the National Council for Hotel Management& Catering Technology, this Comprehensive text book aims to cover all relevent aspects and issues related to food & beverage management in the fast growing hotel & hispitality.

Contents

• Introduction to the Food Service Industry 
• The Food Service Professional 
• Fundamentals of Management 
• The Menu 
• Service Equipment 
• Food service 
• Beverages 
• Banquets and Outdoor Catering 
• Food and Beverage Production 
• Food and Beverage Sales and Marketing 
• Managing F & B Human Resources 
• Hygiene, Sanitation and Safety 
• Setting up a Restaurant 
• Controls 
• Task of a Restaurant Manager 
• Tips for Hotel Management Students