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Food and Beverage Service covers the knowledge and skills, principles and practices necessary for those studying and/or working at a food and beverage service sector. The book also provides a framework for first year students of hospitality on which they can build further studies and to relate further acquired knowledge and experience. The courses in the book would explore the scope and nature of food and beverage service operations. It would develop the essential attributes and elementary skills in the service procedures of a catering establishment. The content aims to provide intrinsic knowledge of food and beverage menus with purpose and necessity in various types of meals. It enables students to apply the knowledge and skills required to advise and serve customers in food service outlets. The content of the book has been structured to follow a logical progression from the underpinning knowledge of food and beverage operations, service areas and equipment, menus and beverages, through to interpersonal and technical service skills, and then on to key supervisory aspects. The initial chapter provides an identification of the types of operations, sector, service methods and service staff roles. It outlines the attributes, skills and knowledge needed by service personnel and need, importance of a healthy, safe and secure environment. The chapters provide a basic knowledge about service areas and equipment, menu, menu planning, examples of dishes and accompaniments; and all types of non-alcoholic and alcoholic beverages and tobacco. Contents - Part I: Principles of F&B Service 1. The Food and Beverage Service Industry 2. Food and Beverage Service Areas in a Hotel 3. Food and Beverage Service Equipment 4. Food and Beverage Service Personnel 5. Types of Food and Beverage Service 6. Meals and Menu Knowledge 7. Special Foods – Salads, Sandwiches and Frozen Desserts 8. Non-alcoholic Beverages 9. F&B Control and Billing Methods 10. Tobacco 11. In Room Dining 12. Buffet Part II: Practices in F&B Service Section 1: Pre-service Procedures Section 2: Service Techniques Section 3: Sequence of Service Section 4: Service Procedures in Other F&B Sectors Appendices
