9788182040489 - introduction to the hospitality industry: a textbook von bagri, s.c.; dahiya, ashish (1 Ergebnisse)
Verlag: Aman Pub, 2010
- Softcover
Anbieter: Vedams eBooks (P) Ltd, New Delhi, IndienVedams eBooks (P) Ltd
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EUR 23,77
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pbk. Contents Part I Food Services 1 An Introduction and Origin of catering industry 2 Introduction to Hotel industry 3 Food and beverage service organization 4 Food and Beverage service staff attributes 5 Food service department equipments 6 Restaurant Operation 7 Coffee Shop 8 Room Service 9 Bar-be-queLive Counter 10 Bill cont…rol and checking system 11 Banquet operation 12 Kitchen stewarding 13 Coordination and Cooperation among all the department and sections 14 Introduction to Menu 15 French Classical Menu 16 Introduction to service style 17 Gueridon Service 18 Herbs and spices 19 Food accompaniments and garnishes Part II Beverage Services 20 Introduction to Beverages 21 Non-alcoholic Beverage 22 Wines of the World 23 Beer 24 Distilled Beverages 25 Spirit 26 Whiskey 27 Rum Regular and Medicine 28 Brandy 29 Eau de vie Fruit spirits or Brandies 30 Vodka 31 Gin 32 Tequila 33 Aperitifs and Liqueurs 34 Alcoholic and Non-alcoholic Cocktails 35 Tobacco 36 Bar Operation 37 Beverage service department equipments Part III Food and Beverage Services Management 38 Food and Beverage Control 39 Introduction to Cuisine 40 Introduction to event management 41 Food and Beverage and Catering Management 42 French Terminology related to French Classical Menu Glossary References IndexThis book is designed to meet the demand of present scenario of various Hotel Management courses such a BHM DHM etc the book is divided into three parts these are as follows Food services Beverage services and Food and Beverage Service Management In addition to the above three sections food and Beverage Control Human Resource Management and Total Quality Management details for industry are also provided in this bookThe maps of various wine producing countries brand name of various types of wine from various regions glossary French terminology after each unit etc are also included in this bookThis book would serve as an essential textbook for the beginners research scholars and teachers of the hospitality industry 612 pp.
