Food and Beverage Service (Third Edition)

Price: 890.00 INR

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ISBN:

9789354977299

Publication date:

20/06/2025

Paperback

792 pages

Food and Beverage Service (Third Edition) View larger

Price: 890.00 INR

We sell our titles through other companies
Amazon
Go to Amazon website arrow-frwd
Disclaimer :You will be redirected to a third party website.The sole responsibility of supplies, condition of the product, availability of stock, date of delivery, mode of payment will be as promised by the said third party only. Prices and specifications may vary from the OUP India site.

ISBN:

9789354977299

Publication date:

20/06/2025

Paperback

792 pages

Third Edition

R. Singaravelavan

The third edition of Food and Beverage Service is specifically tailored to meet the requirements of the students of hotel management courses. Each of the six sections – introduction to food and beverage service, menu knowledge and planning, food service, beverages and tobacco, bar operations and control, and ancillary functions – have been thoroughly updated to cover all the aspects of the food service industry.

Rights:  World Rights

Food and Beverage Service (Third Edition) View larger

Third Edition

R. Singaravelavan

Description

The third edition of Food and Beverage Service is specifically tailored to meet the requirements of the students of hotel management courses. Each of the six sections – introduction to food and beverage service, menu knowledge and planning, food service, beverages and tobacco, bar operations and control, and ancillary functions – have been thoroughly updated to cover all the aspects of the food service industry. Due to its exhaustive coverage and practical approach, this textbook is suitable not only for students, but also for professionals.

About the author

R. Singaravelavan is a consultant and trainer in the hospitality sector. He was formerly HoD of CSHM, SNR Sons College, Coimbatore, and Principal of State Institute of Hotel Management and Catering Technology and State Institute of Hospitality Management, Kozhikode.

Food and Beverage Service (Third Edition) View larger

Third Edition

R. Singaravelavan

Table of contents

PART I: INTRODUCTION TO FOOD AND BEVERAGE SERVICE

  1. Food Service Industry

  2. Food and Beverage Staff of Hotel

  3. Food Service Equipment

  4. Ancillary Sections

  5. Styles of Food Service

PART II: MENU KNOWLEDGE AND PLANNING

  1. Menu

  2. Menu Knowledge

  3. Cover and Accompaniments for Selected Dishes

  4. Menu Planning

PART III: FOOD SERVICE

  1. Preparing the Restaurant—Before and After the Service

  2. Service Procedure

  3. Breakfast

  4. Brunch and Afternoon Tea

  5. Room Service

  6. Gueridon Service

  7. Order Taking and Billing Methods

  8. Handling Situations

PART IV: BEVERAGES AND TOBACCO

  1. Non-alcoholic Beverages

  2. Alcoholic Beverages

  3. Wine

  4. Winemaking

  5. Fortified Wine

  6. Vermouth and Bitters

  7. Wines of France

  8. Wines of Italy

  9. Wines of Germany

  10. Wines of Spain and Portugal

  11. Wines of the USA, Australia, and Other Countries

  12. Food and Wine

  13. Beer

  14. Cider and Perry

  15. Whisky

  16. Brandy

  17. Gin

  18. Rum

  19. Vodka

  20. Tequila and Mezcal

  21. Other Spirits

  22. Liqueurs and Eau-de-Vie

  23. Service of Alcoholic Beverages

  24. Cocktails and Mocktails

  25. Tobacco

PART V: BAR OPERATIONS AND CONTROL

  1. Cellar

  2. Bar Operations

PART VI: ANCILLARY FUNCTIONS

  1. Function Catering

  2. Supervisory Function

  3. Costs, Sales, and Profit

  4. Food Cost Control

  5. Customer Relationship Management

  6. Food Safety and Environmental Concerns

Food and Beverage Service (Third Edition) View larger

Third Edition

R. Singaravelavan

Features

  • Chapters updated with new topics such as the importance of food service industry in travel and tourism, meal experience, single fermentation sparkling wine, old world wines vs new world wines, health hazards, merchandising and sales promotion, SOPs, training methods, and WOW factors
  • Sample menus with wine suggestions
  • Additional information on hops and types of malts, online reservations, and so on
  • Multiple Choice Questions through QR Codes
  • Supplementary Digital Resources (PowerPoint Slides, Flashcard Glossary, Multiple Choice and Questions, Videos on Napkin Folding Styles, Photos of Cover and Accompaniments and Additional Reading Material

Food and Beverage Service (Third Edition) View larger

Third Edition

R. Singaravelavan

Food and Beverage Service (Third Edition) View larger

Third Edition

R. Singaravelavan

Description

The third edition of Food and Beverage Service is specifically tailored to meet the requirements of the students of hotel management courses. Each of the six sections – introduction to food and beverage service, menu knowledge and planning, food service, beverages and tobacco, bar operations and control, and ancillary functions – have been thoroughly updated to cover all the aspects of the food service industry. Due to its exhaustive coverage and practical approach, this textbook is suitable not only for students, but also for professionals.

About the author

R. Singaravelavan is a consultant and trainer in the hospitality sector. He was formerly HoD of CSHM, SNR Sons College, Coimbatore, and Principal of State Institute of Hotel Management and Catering Technology and State Institute of Hospitality Management, Kozhikode.

Table of contents

PART I: INTRODUCTION TO FOOD AND BEVERAGE SERVICE

  1. Food Service Industry

  2. Food and Beverage Staff of Hotel

  3. Food Service Equipment

  4. Ancillary Sections

  5. Styles of Food Service

PART II: MENU KNOWLEDGE AND PLANNING

  1. Menu

  2. Menu Knowledge

  3. Cover and Accompaniments for Selected Dishes

  4. Menu Planning

PART III: FOOD SERVICE

  1. Preparing the Restaurant—Before and After the Service

  2. Service Procedure

  3. Breakfast

  4. Brunch and Afternoon Tea

  5. Room Service

  6. Gueridon Service

  7. Order Taking and Billing Methods

  8. Handling Situations

PART IV: BEVERAGES AND TOBACCO

  1. Non-alcoholic Beverages

  2. Alcoholic Beverages

  3. Wine

  4. Winemaking

  5. Fortified Wine

  6. Vermouth and Bitters

  7. Wines of France

  8. Wines of Italy

  9. Wines of Germany

  10. Wines of Spain and Portugal

  11. Wines of the USA, Australia, and Other Countries

  12. Food and Wine

  13. Beer

  14. Cider and Perry

  15. Whisky

  16. Brandy

  17. Gin

  18. Rum

  19. Vodka

  20. Tequila and Mezcal

  21. Other Spirits

  22. Liqueurs and Eau-de-Vie

  23. Service of Alcoholic Beverages

  24. Cocktails and Mocktails

  25. Tobacco

PART V: BAR OPERATIONS AND CONTROL

  1. Cellar

  2. Bar Operations

PART VI: ANCILLARY FUNCTIONS

  1. Function Catering

  2. Supervisory Function

  3. Costs, Sales, and Profit

  4. Food Cost Control

  5. Customer Relationship Management

  6. Food Safety and Environmental Concerns

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