Advanced Food & Beverage Services Management
Kindle Edition
March 2023 Edition
Author: Ulhas Chaudhari

CONTENTS - SECTION I –
BASICS OF FOOD AND BEVERAGE SERVICE
1. Food and Beverage Staff Attributes 2. Restaurant Hygiene Practices 3. Restaurant Etiquettes 4. Mise-en-scene and Mise-en-place 5. Restaurant Opening Procedure and Checking Side Station 6. Table Setup 7. Setting of À La Carte and Table d'hôte Cover 8. Napkin Folding 9. Carrying Salver Tray and Tray Handling 10. Service of Water 11. Handling Service Gears 12. Carrying Plates, Glasses and Other Equipments 13. General and Miscellaneous Skills for Service Staff

SECTION II – FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE
14. Pre-guest Arrival Process 15. Guest Table Services 16. Service Procedure for Meal 17. Service of Non-alcoholic Beverages 18. Procedure for In-room Dining Service 19. Breakfast Services 20. Procedure for Brunch Service 21. Procedure for Tea Service 22. Service Procedure for Buffet 23. Service Procedure for Other F&B Sectors 24. Service Procedure for Transport Catering

SECTION III – BEVERAGE SERVICES, TECHNIQUES AND METHODOLOGY
25. Conducting Briefing/Debriefing for F&B Outlets 26. Taking an Order for Beverages 27. Wine Bottles, Glasses – Identification 28. Types of Glasses Used in the Bar 29. Equipments Required for Service 30. Service of Aperitif 31. Reading a Wine Label 32. Service of Wines 33. Wine and Food Harmony 34. Menu Planning with Wines and Service of Food and Wine 35. Service of Beer and Sake 36. Service of Cigars and Cigarettes 37. Service of Spirits 38. Compiling Wine Menu

SECTION IV – FOOD AND BEVERAGE SERVICES, TECHNIQUES AND MANAGEMENT
39. Bar Operations 40. Menu Planning and Service with Wines 41. Banquet and Banquet Setup 42. Banquet Operations 43. Gueridon Trolley and Service 44. Guest Situation/Problem Handling SECTION V – ADVANCED FOOD SERVICES, TECHNIQUES AND MANAGEMENT 45. Planning of Restaurant Operations 46. Preparation of Duty Rosters in Restaurants 47. International Menu Planning and Service with Wines 48. Formats of Records Maintained in Restaurant 49. Simulation