Food and beverage service management book

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Food and Beverage Service Management

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Food and beverage service management book

  1. 1. FOOD & BEVERAGE SERVICE MANAGEMENT BOOK By Gajanan Shirke Author Of Various Hospitality Management Book Visit : www.gajananshirke.com GAJANAN SHIRKE : www.gajananshirke.com
  2. 2. INDEX 1 Sequence of Service 1.1 Handling Reservation & Allocation of Tables 1.2 Welcoming a Guest 1.3 Seating the Guest 1.4 Pouring Water 1.5 Order Taking 1.6 Service of Food and Beverage Orders 1.7 Clearance 1.8 Crumbing 1.9 Dessert order/ Tea Coffee order 1.10 Presenting Check 1.11 Farewell GAJANAN SHIRKE : www.gajananshirke.com
  3. 3. 2 Briefing 2.1 Mise-En-Place 2.2 Safety 2.3 Sanitation and Hygiene 2.4 The Purpose of De- Briefing are: 2.5 Rules for Laying a Cover, Sideboard & Mise-En-Place 2.6 Cost Reducing Method 2.7 Receving, Greeting & Placement of Guest 2.8 Holding Service Spoon & Fork 2.9 Carring a Tray 2.10 Laying a Table Cloth 2.11 Changing of The Table Cloth 2.12 Clearing Soiled Plates 2.13 Presenting Menu/Bar Card 2.14 Cleaning a Glass 2.15 Opening a Wine Bottle GAJANAN SHIRKE : www.gajananshirke.com
  4. 4. 3 Attitudes 3.1 Willingness to Serve 3.2 Cheerful attitude towards work & place 3.3 Cordial relation with interaction 3.4 Pride in Work 3.5 Tact and Initiative 3.6 Courtesy 3.7 Captains Checklist 3.8 Reporting ill Health 3.9 Personal care and Hygiene for waiting staff 3.10 Personality related attributes of a Waiter 4 Table Setup GAJANAN SHIRKE : www.gajananshirke.com
  5. 5. 5 Menu Planning 5.1 Three Menu Planning Methods 5.2 The Menu and The Food Service Operation 5.3 Menu Design 5.4 Menu Pricing 5.5 Evaluating The Menu: Menu Engineering 5.6 Restaurant Business Plan 5.7 What guests Get upset over more than anything else GAJANAN SHIRKE : www.gajananshirke.com
  6. 6. 6 Catering Industry 6.1 Catering Segments 6.2 Types of Catering Establishments 6.3 Meeting room set up: Styles 6.4 Restaurants and Their Classification 6.5 Duties and Responsibilities of Restaurant Staff 6.6 Key Words 7 French Basic GAJANAN SHIRKE : www.gajananshirke.com
  7. 7. 8 Wine Encyclopaedia 8.1 Wine Making 8.2 Major International Red Grape varieties are: 8.3 Grape to Glass 8.4 The Red Grapes 8.5 The White Grapes 8.6 The Ten Basic Styles, Red 8.7 Fortified Wines 8.8 The Ten Basic Styles, White 8.9 Sweet White Wines 8.10 Rose Wines 8.11 Dry White Wines of Neutral, Simple Winey Flavor 8.12 Wine Glossary 8.13 Wine Tasting GAJANAN SHIRKE : www.gajananshirke.com
  8. 8. 8.14 Temperature for Serving Wine 8.15 Wine and Alcohol Contend 8.16 Wine and Decanting 8.17 Wine And Health 8.18 Wine and Aging 8.19 Wine and Viruses 8.20 Wine and Pregnancy 8.21 Wine and Calories 8.22 Wine and Strokes 8.23 Wine and Cancer 8.24 Hangovers 8.25 Wine and Allergies GAJANAN SHIRKE : www.gajananshirke.com
  9. 9. 8.26 Method Champenoise 8.27 Champagne by the Bottle 8.28 Fortified Wine 8.29 Wine Service 8.30 Champagne Service 8.31 Wine Cellars – Construction & Storage 8.32 Restaurant Marketing and Display 8.33 Wine Label Terms: 8.34 Food and Wine Pairing 8.35 Beverage Definitions 8.36 Drink Examples for Acalling Order, @ First to last when ordering from the Bartender GAJANAN SHIRKE : www.gajananshirke.com
  10. 10. 9 History Beer 9.1 The Types of Beer 9.2 Beer Style Charts 9.3 Microbrews 9.4 Beer Service 9.5 Pairing Food and Beer 10 Spirits an Introduction 10.1 Distillation How Spirits are Made – The Ingredients 10.2 Spirits Production – The Steps 10.3 Vodka 10.4 Gin 10.5 Rum 10.6 Tequila 10.7 Whisk(E)Y GAJANAN SHIRKE : www.gajananshirke.com
  11. 11. 11 Grape Spirits (Brandy, Cognac, Armagnac,Grappa) And Other Fruit Spirits (Calvados and Eau-De-Vie) 11.1 Brandy 11.2 Grappa 11.3 Calvados 12 Cordials 13 Other Stuff Behind The Bar 13.1 Bitters 13.2 Flavoring Syrups 13.3 Sake 14 Mixology–Techniques, Tools & Equipment 14.1 Tools & Equipment 14.2 Cocktail Garnishes 14.3 Glassware GAJANAN SHIRKE : www.gajananshirke.com
  12. 12. 15 Restaurant and Lounge Beverage Service Wine Service 15.1 The Tools for Decanting 15.2 White Wines – Red Wines – Sparkling Wines – Defects 15.3 Sensory Evaluation Identification Tasting Plan 15.4 Lounge/Bar Beverage Service – Service Standards & Standard Operating Procedures 15.5 Set-Up and Pricing Beverage Menus 15.6 Rules of Thumb for Creating A Cocktail List: 15.7 Upselling – Food Pairing and Specialty Service Tips 15.8 Spirits – Make it Special, Make it by Hand 15.9 Wine – Recommending and Pairing GAJANAN SHIRKE : www.gajananshirke.com
  13. 13. 16 Room Service Beverage –Service Standards 16.1 Upselling – Recommending & Pairing Tips 16.2 Banquet Beverage Service – Service Standards & Standard Operating Procedures 16.3 Checklist –Banquet Bar 16.4 Desserts and Cordials 16.5 Non-Alcoholic Alternatives 16.6 Wine and Food Pairing Buffet Stations: 16.7 Cocktail Recipes 16.8 Mocktail Recipies! 16.9 Knowledge of Other Departments 17 The Menu 17.1 Service Equipment GAJANAN SHIRKE : www.gajananshirke.com
  14. 14. 18 Food Service 18.1 Types of Service 18.2 Breakfast 18.3 The Cover 18.4 Beverage Service 18.5 Taking an Order 18.6 Ability to Overcome Resistance to do Work 18.7 Food and Beverage Safety 18.8 Accidents and Fires 18.9 Hints for Preventing Accidents 18.10 Glossary GAJANAN SHIRKE : www.gajananshirke.com
  15. 15. 19 Non-Alcoholic Beverage 19.1 Cocoa 19.2 Coffee 19.3 Tea 19.4 Tobacco 20 Food Preparation 20.1 Methods of Cooking 20.2 Stocks 20.3 The 5 Mother Sauces 20.4 Soups 20.5 Cheese 20.6 Basic Knife Cuts & Shapes 20.7 Carving 20.8 Menu Terminology 20.9 English Vegetables 20.10 The Different Types of Coffees GAJANAN SHIRKE : www.gajananshirke.com
  16. 16. 21 The Butchery 21.1 Refrigeration 21.2 Equipment & Safety 21.3 Meat 21.4 Veal 21.5 Lamb 21.6 Pork 21.7 Chicken/Turkey/Poultry 21.8 Prepared Meats 21.9 Seafood 21.10 Fish Preparations: 21.11 Shellfish Preparations 22 Pasta GAJANAN SHIRKE : www.gajananshirke.com
  17. 17. 23 Kitchen: Hygiene and Sanitation 23.1 Kitchen Stewarding 23.2 Cleaning of Equipment 23.3 Introduction and Classification of Raw Materials 23.4 Basic Principles of Food Production 23.5 Homogenization 23.6 Methods of Mixing 23.7 Texture 23.8 Various Methods of Cooking and Their Basic Rules 24 Egg Cookery GAJANAN SHIRKE : www.gajananshirke.com
  18. 18. 25 Kitchen Operations 25.1 Duties And Responsibilities of Kitchen Brigade 25.2 Co-Ordination of Kitchen with other Departments 25.3 Kitchen Equipment 25.4 Types of Fuels and Uses GAJANAN SHIRKE : www.gajananshirke.com
  19. 19. 26 Indian Regional Cuisines & Breads 26.1 Kashmiri Cuisine 26.2 Punjabi Cuisine 26.3 Sindhi Cuisine 26.4 Rajasthani Cuisine 26.5 Gujarati Cuisine 26.6 Kutch Cuisine 26.7 Bohri Cuisine 26.8 Parsi Cuisine 26.9 Maharashtraian Cuisine 26.10 Goan Cuisine 26.11 Karnataka Cuisine 26.12 Mangalorian Cuisine 26.13 Keralian Cuisine 26.14 Tamil Nadu Cuisine 26.15 Andhra Pradesh Cuisine 26.16 Hyderabadi Cuisine 26.17 Bengali Cuisine GAJANAN SHIRKE : www.gajananshirke.com
  20. 20. 27 Herbs and Spices 27.1 The Basics of Pepper 28 Kitchen Controls 28.1 Daily Food Cost 28.2 Controls 28.3 Perishables and Non Perishables 28.4 Fruits and Vegetables 28.5 Yields, Potentials and other Analysis 28.6 Convenience Foods: Types & Importance 28.7 Varieties of Mushrooms 28.8 French to English Food Glossary GAJANAN SHIRKE : www.gajananshirke.com
  21. 21. FOR BOOK PURCHASE KINDLY VISIT www.gajananshirke.com Or Write me gajanan@gajananshirke.com / gajananshirke@gmail.com GAJANAN SHIRKE : www.gajananshirke.com

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